Best 5 Biscuit Sticks 3 Ingredients Recipes

BISCUIT STICKS

Steps:

• Place butter in a 9-in. square baking pan; place in a 425° oven for 4 minutes or until melted Remove from the oven; set aside. Combine dry ingredients in a bowl; gradually add enough milk to form a soft dough. On a floured surface, knead 4-5 times. Roll out into an 8-in. square; cut in half with a sharp knife. Cut each half into eight strips. Dip each strip into melted butter in pan, carefully turning to coat; arrange in rows in pan. Bake at 425° for 18-20 minutes or until golden brown.

BISCUIT STICKS - 3 INGREDIENTS

Steps:

• Heat oven to 425 degrees. In 13X9-inch pan, melt butter in oven.
• Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times.
• Roll dough into 10X6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan.
• Bake 12 to 15 minutes. Serve hot. Great with soup. Makes 24 biscuit sticks.
• Alternative ideas: Sprinkle parmesan cheese on top or garlic powder/butter.

AUNT BEE'S 3-INGREDIENT BISCUIT RECIPE

Steps:

• Preheat the oven to 425°. Spray an 8-inch or 9-inch round pan with a light coat of cooking spray and set aside.
• Place flour in a large bowl. Use a pastry cutter or forks to work the butter into the flour until the lumps are about the size of large peas. Alternatively, you can freeze the butter and use a grater to grate the butter into the flour.
• Add ⅔ cup of buttermilk, and use a wooden spoon or spatula to stir until a soft dough forms. Add small amounts of additional buttermilk slowly, as needed, until the dough reaches this consistency.
• Flour a work surface. Turn out onto a lightly floured surface and knead for about 1 minute (folding the dough back over on itself), adding flour to the counter and your hands, as necessary, to prevent sticking. Pat to ¾-inch thickness.
• Use a biscuit cutter to cut out the individual biscuits. I used a 2 ½ -inch cutter here, which yielded 7-8 large biscuits. You can also use a 2-inch cutter to yield about 12 biscuits. Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
• Roll out the dough once or twice more to use up the remaining dough scraps.
• Arrange the biscuits in the prepared pan so that their sides are touching.
• At this point, the dough will be a bit warmer from working with it, so I like to place the pan of biscuits in the refrigerator or freezer for 5-10 minutes to chill again (but do not leave it in the fridge or freezer any longer than that).
• Just before you put the biscuits in the oven, brush the tops with melted butter.
• Bake for 14 -15 minutes, or until they're a light golden brown. Brush the tops of the biscuits with additional melted butter when they come out of the oven and serve warm.

STICKY STICK BISCUITS

Steps:

• Heat oven to 180C/160C fan/gas 4 and prepare two lined baking trays. Beat the butter and sugar together until combined then beat in the egg and vanilla. Add all of the flour and mix into a soft dough. If the dough is very soft, chill for 15 mins before shaping. You can freeze the cookie dough for a later date, but defrost thoroughly before baking.
• Roll the dough into log shapes about 1.5cm-2cm in diameter, then cut into pieces 15cm long (using the ruler to measure).
• Insert a soaked lolly stick into each biscuit as well as a piece of Mikado for an arm on each side. Place on the baking trays evenly spread apart.
• Bake for 15-20 min until golden brown, but do check after 15 mins as all ovens vary. Transfer onto a wire rack to cool.
• Break the milk chocolate into pieces and melt in a bowl set over gently simmering water, or in short bursts in the microwave. Once the biscuits are cool, use a pastry brush to gently paint the chocolate all over the back of each stick, going a little around the sides and on the back of the Mikados.
• Once set, flip the sticks over and paint the fronts, then leave for 30 mins to completely set.
• Mould little pieces of the icing to create his leafy coif, goggle eyes and mouth. Stick them on using a little of the leftover melted chocolate.

3-INGREDIENT BISCUITS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Using a box grater, grate the frozen butter into a large bowl. Add the flour, salt, and pepper and stir with a spatula to combine.
• Pour in the buttermilk, stirring until the dough starts to come together. If should hold together when gently squeezed in your hand. If the mixture is still dry, add more buttermilk, 1 tablespoon at a time, until the dough holds together.
• Turn the dough out onto a lightly floured surface. Shape it into a rough rectangle. Using a bench scraper, fold one half of the rectangle on top of the other half. Pat down, and repeat the process 2 more times. This will build flaky layers.
• Gently shape the dough into an 8-inch square. Cut into 9 smaller squares. Transfer the biscuits to the prepared baking sheet, spacing at least 1 inch apart.
• Brush the tops of the biscuits with the melted butter. Top each biscuit with a sprinkle of black pepper.
• Bake the biscuits for 12-15 minutes, until puffed and lightly golden brown at the edges, and just baked through.
• Enjoy!