Best 16 Biscuit Crust Recipes

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

TURKEY POTPIE WITH A BISCUIT CRUST

Steps:

• To make the filling: In a large (14-inch) ovenproof skillet, melt the butter and olive oil over medium heat. Add the bell pepper, onion, carrot, and garlic and saute until soft.
• Stir in the peas, corn and thyme. Sprinkle the flour over the vegetables and then add the chicken broth and cream. Stir to distribute the flour and the liquids. Simmer until the sauce thickens, about 10 minutes. Stir in the turkey and add salt and pepper to taste. Set the mixture aside to cool slightly.
• To make the biscuit top crust: In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Whisk for thirty seconds to combine and evenly distribute the leavening. Add the shortening and butter and toss to coat the fat a bit with the flour. Using your fingertips, gently work the fats into the flour until the mixture resembles coarse cornmeal with some pea-size chunks of fat.
• In a small bowl, whisk together the buttermilk and egg, and add this to the flour mixture. Stir together with a wooden spoon. Then, gently work through the mixture with your hands to separate any wet patches and bring the dough together.
• Turn the dough out onto a floured work surface, sprinkle with the minced thyme and knead gently until it just holds together. Pat it into a rough 1/2-inch-tall disk and cut it into 7 biscuits using a 3-inch round biscuit cutter. (Bake off the scraps and use for croutons in the Broccoli Salad recipe.)
• To assemble: Preheat the oven to 400 degrees F. Top the filling in the skillet with the biscuit rounds. Brush the tops with egg wash and sprinkle them with sea salt.
• Bake the potpie for 25 to 30 minutes, until the filling is bubbling and the biscuits are golden brown.

TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST

Steps:

• Make stock:
• Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
• Make filling:
• Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
• Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
• Make biscuit crust and bake pie:
• Preheat oven to 400°F with rack in middle.
• Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
• Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

1985 CHICKEN PIE WITH BISCUIT CRUST

Steps:

• Make the filling:
• In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl. In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.
• Make the biscuit crust:
• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal. Add the Cheddar and toss the mixture. Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
• Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450°F. oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.

KING RANCH CHICKEN POT PIE WITH CHEDDAR-CORNMEAL BISCUIT CRUST

Steps:

• Heat oven to 400°F. Spray 3-quart baking dish with cooking spray.
• In 4-quart saucepan, melt 3 tablespoons butter over medium heat. Cook poblano chiles, onion and bell pepper in butter 8 to 10 minutes or until softened. Add garlic and 3 tablespoons flour; cook 2 minutes, stirring frequently. Add tomatoes, taco seasoning mix, 1/2 teaspoon salt and the pepper. Cook and stir 1 minute.
• Stir in broth and half-and-half; heat to boiling over medium-high heat. Cook and stir until thickened. Reduce heat; simmer 10 minutes, stirring occasionally. Remove from heat; stir in 2 cups cheese. When cheese has melted, fold in sour cream and chicken. Transfer to baking dish.
• Meanwhile, in large bowl, mix 1 1/2 cups flour, the cornmeal, baking powder and 1/2 teaspoon salt. Cut in 1/2 cup butter until mixture is crumbly. Stir in 1/2 cup of the cheese and the milk just until moistened. Drop dough by 12 large spoonfuls (about 1/3 cup each) on top of hot filling. Sprinkle top with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until casserole is bubbly and biscuits are golden brown. Let stand 10 minutes before serving.

TURKEY POT PIE WITH CHEDDAR BISCUIT CRUST

Steps:

• Filling:.
• Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
• Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
• Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
• Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
• Stir in turkey, peas, salt and pepper to taste.
• Remove from heat while making biscuits.
• Biscuit crust:.
• Preheat oven to 400°F.
• Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
• Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
• Stir in buttermilk. Stir only until a dough forms.
• Assembly:.
• Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
• Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
• Remove from heat and let stand for about 10 minutes before serving.

BEEF POT PIE WITH POTATO BISCUIT CRUST

Steps:

• Heat oven to 375°F. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
• In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
• Pour beef mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto beef mixture.
• Bake uncovered 30 to 35 minutes or until crust is golden brown.

BEEF STEW WITH PARMESAN BISCUIT CRUST

Steps:

• Heat oven to 400°F. Mix beef and 1/4 cup of the Bisquick® mix until beef is coated. In 12-inch skillet, heat oil over medium heat. Cook beef in oil, stirring occasionally, until brown.
• In 3-quart casserole, mix remaining 1/2 cup Bisquick® mix and the broth, using wire whisk. Add beef, carrots, celery, onions and thyme. Bake uncovered 1 hour; stir. Season with salt and pepper. Stir in peas.
• In small bowl, stir Parmesan Biscuit Crust ingredients until blended. Pour over stew. Bake 25 to 30 minutes or until golden brown.

HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
• Add broth, potatoes, carrots and beans.
• Bring to a boil.
• Reduce heat to medium-low.
• Simmer for 12 minutes, partially covered.
• Potatoes should be a bit undercooked.
• Remove from heat.
• Combine condensed soup and flour in a small bowl.
• Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
• Stir well.
• Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
• Prepare biscuit crust.
• Combine flour, baking powder, sage and salt.
• Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
• Stir in milk.
• Form the dough into a ball, adding a bit more flour if too sticky.
• On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
• Place dough on top of chicken mixture.
• Prick dough with a fork several times.
• Bake at 400 F for 25 minutes, until crust is golden brown.
• Let stand for 5 minutes.
• Serve.

TURKEY POT PIE WITH POTATO BISCUIT CRUST

Steps:

• Heat oven to 375°F. In 3-quart saucepan, heat turkey, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
• In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in remaining crust ingredients until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
• Pour turkey mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto turkey mixture.
• Bake 30 to 35 minutes or until crust is golden brown.

BISCUIT CRUST

Steps:

• In a medium bowl whisk together flour, salt and baking powder.
• Cut in the butter to resemble coarse cornmeal.
• Add the milk and quickly stir to gather dough into a ball.
• Gently, on a lightly floured board roll out to fit the pie plate or top of a deep dish pie.
• **Ifyou need this partially baked roll the biscuit dough 1/4 inch thick, place lined pie plate/dish in a 350 degree oven for 10 minutes, fill and continue recipe for pie.

APPLE COBBLER WITH SWEET BISCUIT CRUST

Steps:

• Preheat oven to 400°F.
• For easier cleanup, spray a 2-quart dish with non-stick cooking spray.
• In a large saucepan combine the sugar, cornstarch, salt and cinnamon.
• Slowly add water, stirring constantly.
• While continuing to stir, bring to a boil.
• Add lemon juice, butter and apples.
• Cook 2 minutes.
• To prepare the biscuit crust, mix the flour, baking powder, sugar and salt together in a mixing bowl.
• Cut in butter until mixture resembles coarse crumbs.
• Combine the milk and egg, add to dry ingredients, stirring with a fork until it forms a soft dough.
• Turn onto floured board and knead 7 times.
• Roll out to 1/4 inch thickness, cut out biscuits with a 2-inch cutter.
• Pour the cooked apple mixture into prepared dish, top with biscuits and bake for 25 minutes or until golden brown.
• Serve hot.

SAUSAGE AND GRAVY PIE WITH BISCUIT CRUST

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch pie plate, including the lip, with butter.
• Gently roll each piece of biscuit dough out to about two times its original size. Stretch and press the biscuit dough, one piece at a time, into the pie plate, until you have covered the bottom and sides, pinching together the seams where pieces meet. Prick the bottom with a fork many times. Bake, until the sides are lightly browned and the bottom forms a crust, 6 to 8 minutes. Remove to a wire rack and let cool. Leave the oven on.
• Meanwhile, heat the butter in a large skillet over medium heat and add the sausage. Cook, stirring and breaking the sausage up with a wooden spoon, until browned and cooked through, about 6 minutes. Pour off any excess grease and add the half-and-half to the pan, scraping up any bits that may have stuck to the bottom. Remove from the heat.
• Whisk the egg and egg yolk together in a medium bowl and slowly add the sausage mixture in batches, whisking constantly, to incorporate. Stir in the scallions and season with 1/2 teaspoon salt and a generous 1/4 teaspoon black pepper.
• Scatter the cheese over the biscuit crust, pressing the cheese over any holes that may have formed during baking. Pour the sausage custard over the cheese and bake until the custard is set, 18 to 20 minutes. Serve hot.

VEGETABLE POT PIE WITH CHEDDAR BISCUIT CRUST

Steps:

• Preheat the oven to 400º. Melt 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan. Brown the leek on medium high heat. When leek is soft and turning brown, transfer it to a baking dish. Next, brown the carrots and parsnips together, adding more butter if needed. Season with salt and pepper and place them in the baking dish. Add more butter and oil, then brown the celery root. Season it with salt and pepper and add to the baking dish. Turn the heat to high, add more butter and oil, and brown the squash. Season with salt and pepper, and place in baking dish. Sauté the mushrooms and add them to baking dish. Gently mix items together. Pour in 4 cups of vegetable stock and add the marjoram. Cover with foil and bake at 400º for 30-45 minutes, until veggies are tender. While veggies bake, prepare biscuit topping. Whisk together the flour, baking powder and salt. Using a pastry blender or two knives, cut in the cubed, cold butter. You are looking for a texture that resembles coarse breadcrumbs. Add in the cream, cheese, garlic and pepper. Mix until it comes together. Turn it onto a board and knead a bit, just until you can form a ball. Roll the dough out and cut rectangles, or drop dough onto veggies, or cover whole baking dish (but leave a vent hole). Lay your biscuits on top of the vegetables and return to oven for 20-25 minutes. You are looking for the biscuits to be puffed and golden. Let the whole dish rest for 10 minutes before you serve.

VAVAVOOM BISCUIT CRUST BEEF & MUSHROOM PIZZA

Steps:

• The crust: Stir together the dry crust ingredients.
• Using a pastry cutter or two knives cut in the shortening until the mixture looks like crumbs.
• Gently mix in the egg and milk--only mix gently until the mixture is just combined.
• Turn out on a well floured board and knead the dough only 15 times.
• Press evenly onto a greased 12" pizza pan.
• Handle as little as possible.
• In a skillet melt the butter over medium heat and cook the beef, mushrooms, garlic, oregano pepper, salt. and pepper. Break up the meat cook about 5 minutes or until the meat is browned and the mushrooms are cooked. Drain the meat well and put it on the biscuit crust.
• Top with the salsa and cover with the cheese.
• Bake in 450°F oven for approx 25 minutes or until the crust is golden and the cheese is all bubbly.

BEEF POT PIE WITH POTATO BISCUIT CRUST

Steps:

• Heat oven to 375°F. In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Keep warm.
• In medium bowl, stir dry potatoes and hot water; let stand until water is absorbed. Stir in Bisquick mix, milk and chives until dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat into 11x7-inch rectangle. Fold dough into thirds.
• Pour beef mixture into ungreased 11x7-inch (2-quart) glass baking dish. Carefully unfold dough onto beef mixture.
• Bake uncovered 30 to 35 minutes or until crust is golden brown.