Tag: Biscuit

Homemade Gluten Free and Butter Free Ice Cream Biscuit Without Oven – Gordon Ramsay’s version

#Family hello, this is a very good ice cream biscuit, cooked in a pan, without gluten and butter, with few ingredients, simple dough with ricotta, Handmade. You bake the biscuit without an oven and you can fill it with the ice cream of your choice, packaged or homemade.

With these doses you will get 8 cookies.

A delicious variant, reminiscent of a famous packaged biscuit ice cream, is obtained by adding to the dough chocolate chips before rolling out the disc and then proceed as per recipe.

It seemed to me a more practical solution, especially in summer, to cook in a pan, but if you want you can try making them in the oven; I would say static mode at 180 degrees for 15 minutes, but you have to control them and adjust the shot according to your oven.

Our homemade ice creams: all the recipes!

This ice cream biscuit can be filled as soon as it is cold, or preserved in airtight bags and stuff at the moment of consumption, or fill with ice cream, close with transparent film like candy and place in the freezer.

When you want to eat it, obviously the cookie will be frozen, so take it out first, or you can microwave it at 180W until it softens slightly.

Quick and Easy Biscuit Pizza by Gordon Ramsay

Faster than a speeding pizza dude. Using a non-yeast biscuit dough, you can make this with common pantry ingredients. Have this biscuit deep dish pizza tonight with these quick and easy photo instructions. whole cook pizza in pan on rack

Jump to:

Introduction and My Rating

Pizza, .we all love it but making it at home is more work than many want to try (it isn’t THAT hard… ). So a biscuit based crust is a good substitute. It’s quick, easy, and tasty.

I started with a basic biscuit recipe. I added butter to the dough under the dough and on top of the dough. It is not health food, you know.

My Rating

My rating system of a 4 out of 5 so very nice.

This is a great substitute for a yeast-based dough when you’re in a hurry. A high 3 or low 4.

Pizza Size

I have set this recipe size to a nine-inch round or a 6X9 baking dish. You can adjust it up to a 12 inch round or 9X13 rectangular pan by increasing the recipe by 50%. That is easily done by adjusting the number of servings in the recipe card below.

You could increase to a 15-inch round pan by doubling the recipe but you will have a thinner crust.

Pizza Sauce

This pizza takes very little sauce; about 1/4 cup. So, I generally will just use a jar sauce. But you can make a sauce. It is a lot better but you will end up making 12 oz. but only use 2 oz. But it will freeze well.

My suggest sauce: One 6 oz can of tomato paste and 6 oz water. 1 teaspoon salt, 1/2 teaspoon pepper, 1 clove garlic, about half a small chopped onion, and 1 teaspoon oregano. A pinch (1/4 teaspoon) crushed red pepper (optional.)

The tomato paste gives a touch of sweetness and deeper tomato taste than sauce.

Toppings

Top anyway you want. Do it Chicago style with the cheese on the bottom. Load it with veggies, chicken, or anything you want. As always, do NOT use raw meat.

📖Pizza Recipes

Basic Homemade Pizza Dough – includes complete homemade pizza instructions

Four Cheese Chicken Pizza

Quick French Bread Pizza

Crock Pot Pizza Casserole

🔪Ingredients

Ingredients for biscuits pizza

Preheat the oven to 400° convection or 425° conventional oven.

small orange bowl with butter in a microwave

Start with four tablespoons of butter and microwave until melted. About 20 seconds.

mixing dough in white bowl with a fork

Combine two cups flour, one tablespoon baking powder, one teaspoon salt. Add 3/4 of the melted butter and one cup of milk. Mix until combined. Do not over mix.

brushing a round black baking pan with butter

Bush a 9 inch round pan with the melted butter.

brushing butter onto the made out dough

Pat the dough into the pan. Brush with butter and pat the dough more and up the side of the pan some.

adding toppings on the pizza in a pan

Fill with toppings of choice. I just did pepperoni. You need about 1/4 cup of sauce and 1 cup of mozzarella cheese.

cooked pizza in pan on rack

Bake until golden brown. 18-20 minutes.

slice of biscuit pizza on spatula

Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!

📖 Recipe

Quick and Easy Biscuit Pizza

Faster than a speeding pizza dude. Using a non-yeast biscuit dough you can make this with common pantry ingredients. Have this biscuit deep dish pizza tonight with these quick and easy photo instructions.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4 slices

Ingredients

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons butter – divided
1 cup milk
1 cup mozzarella cheese
1/4 cup pizza sauce
Toppings of choice.

US Customary – Convert to Metric

Instructions

Preheat oven to 400° convection or 425° conventional.
Start with four tablespoons butter and microwave until melted. About 20 seconds.
Combine two cups flour, one tablespoon baking powder, one teaspoon salt. Add 3/4 of the melted butter and one cup milk. Mix until combined. Do not over mix.
Bush a 9-inch round pan with the melted butter.
Pat the dough into the pan. Brush with butter and pat the dough more and up the side of the pan some.
Fill with toppings of choice. I just did pepperoni. You need about 1/4 cup of sauce and 1 cup of mozzarella cheese.
Bake until golden brown. 18-20 minutes.

Recipe Notes

Pro Tips

I make this more as a thick crust pan pizza but make it the way you want.
I have set this recipe size to a 9-inch round or a 6X9 baking dish.
You can adjust it up to a 12-inch round or 9X13 rectangular pan by increasing the recipe by 50%. That is easily done by adjusting the number of servings above.
You could increase to a 15-inch round pan by doubling the recipe but you will have a thinner crust.
This uses very little sauce so I generally use jarred sauce.
You can use my homemade sauce: One 6 oz can of tomato paste and 6 oz water. 1 teaspoon salt, 1/2 teaspoon pepper, 1 clove garlic, about half a small chopped onion, and 1 teaspoon oregano. A pinch (1/4 teaspoon) crushed red pepper (optional.) This will make 12 oz. and you only need 2 oz. But it does freeze well.
Toppings are up to you.
Nutrition includes cheese and sauce but no other topppings.
Good refrigerated for 2-3 days or frozen for 2-3 months.

Course Main Course

Cuisine Italian

HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editors Note: Originally Published May 20, 2014, Updated with expanded options, refreshed photos and a table of contents to help navigation.

Molly and Lilly 8 Months Old

Biscuit Pretzels – AMAZING Pretzels From Canned Biscuits! by Gordon Ramsay

Biscuit Pretzels beat out store bought soft pretzels by a mile! Warm, soft, chewy, with that perfect kick of salt, every bite of these feels like pretzel heaven. Me and Katy try to reserve them for special occasions when the whole family is here because we can hardly be left alone with them! These are not just a “good substitute” for a soft pretzel in a pinch. After you taste these, you’ll find yourself reaching to make these over anything you could buy. They are that good!

If you want to hop right to the recipe, click the red “jump to recipe” button at the top of this page or scroll down to see the tutorial – with expert pretzel forming photos! If you have time to visit a spell, keep reading.

I’ve received a lot of emails and comments from long time readers wondering where all the stories about my kids went. They’re all still here on SouthernPlate, but new installments are a rare thing these days because little Brady and Katy are now 20 and 15. As kids grow up, their stories become their own and, to a great extent, are no longer mine to tell. Ricky and I have moved into a new season of our lives. Y’all have been with us through a few of those seasons so far, from the spring of our family when the kids were just tots to the summer of their youth and now you’re here in the Fall. Brady is living on his own at college and Katy is learning to spread her wings. That leaves me and Ricky getting to spend lots of uninterrupted time together doing what we love to do – and we are enjoying every moment of it. Truth be told, all of the seasons have been great blessings and we are grateful that we can look back and see that we lived them to the fullest.

Last week was no different. On Thursday I called a friend and asked what they were up to. “Watching the ocean” was the reply. Having not realized they were going to the beach, I was surprised. After that conversation I called Ricky and said “Why aren’t we at the beach?”. Now, Ricky is a planner and he also has a lot of responsibility at work. Truth be told, I had a million reasons why a last minute trip wasn’t very responsible as well. Of course Ricky immediately rattled off a list off the top of his head as to why we couldn’t possibly jump in the car and head to the beach the following day. At the forefront was “We have responsibilities, there are things I wanted to do on the house this weekend, it just seems reckless.” I countered with “We are at the age where we need to take an impromptu trip to the beach every now and then. Responsibilities will wait and we won’t remember what we did on the house twenty years from now but we will remember this weekend.”

After over twenty years together, we’ve learned to recognize when the other is speaking wisdom that is louder than our own. We left the next morning, pulling the RV, for a super short trip to the beach. Heading down Friday, coming back Sunday. Brady was visiting and both kids decided they wanted to stay home. So this is how we spent our weekend 😁

A last minute quick trip to the beach with just the two of us. Somehow, we managed to cope. 😁Now, let me show you how to make the MOST DELICIOUS SOFT PRETZEL YOU HAVE EVER TASTED.

I’m going to show you how to make the pretzels and also a from scratch cheese sauce for dipping. I’ll put the recipes in two different cards at the bottom so you can print just one or both.

For the pretzels, you’ll need: an 8 count can of Pillsbury Grands Southern Homestyle biscuits, baking soda, butter, and some coarse salt.

For the cheese sauce you’ll need: shredded sharp cheddar cheese (from a block*), milk, flour, butter, and salt and pepper to taste.

*You want to buy this cheese in a block and shred it yourself because pre-shredded cheese is coated in cellulose, that prevents it from sticking together, but also prevents it from being as smooth as it could be in a sauce. It will certainly work if you want to use what you have on hand, but shredded from a block is the ideal.

Now we get to use those kindergarten play-doh skills. Roll each biscuit into a rope, about 12-15 inches long. Then, fold the rope into a pretzel, as shown, pinching the overlapping pieces together.

Place these on a parchment lined baking sheet and freeze for 1-2 hours. You don’t need to cover it, just put it in the freezer like this. Now, if you don’t want to make these right away, after that 1-2 hour freezing time, remove them from the parchment paper, place them in a zipper seal freezer bag, and return them to the freezer until you want to make your pretzels.

Bring to a boil about 3 -4 cups of water in a medium sized saucepan over medium high heat. Stir in baking soda. It will foam up and then go clear again and that is how you know you’re ready. Boiling the pretzel in this baking soda water before baking is going to help it brown fully without having to cook for very long, which allows the inside texture to be nice and chewy.

Drop the pretzels, one at a time, into boiling water and let boil for just one minute, no longer. Remove with tongs and put back onto parchment lined baking sheet. Brush with melted butter and sprinkle with coarse salt.

Bake these at 450 for 12-15 minutes, or until golden.

Oh my, look at those beauties! Let’s make our cheese sauce:

To make cheese sauce: Melt butter in a sauce pan over medium heat. Stir in flour and cook for about a minute, stirring the entire time. Whisk in milk, salt, and pepper and stir constantly until thickened, about 3-5 minutes or so. Remove from heat and stir in cheese until melted. If it’s too thick for your liking, you can stir in more milk to thin it a bit.

Serve pretzels warm with homemade cheese sauce.

Oh goodness gracious!

Biscuit Pretzels - AMAZING Pretzels From Canned Biscuits!

All the soft chewy warmth of a pretzel, made easy!

Yum!

Enjoy this fun and easy treat!

Pretzels from Canned Biscuits

Ingredients

1 8 count can Pillsbury Grands Southern Homestyle Biscuits
3-4 cups water
3-4 tablespoons baking soda
2 tablespoons butter melted
1 tablespoon coarse salt

Instructions

Line a baking sheet with parchment paper. Spray lightly with cooking spray. Roll each biscuit into a 12-15 inch rope. Twist into a pretzel, as demonstrated in photos. Take one of the biscuits and squish it into a tube shape and then begin to roll it into a long rope. Arrange on baking sheet.Place uncovered baking sheet in freezer for 1-2 hours. Bring 3-4 cups water to a boil in a medium sauce pan over medium high heat. Stir in baking soda. Place pretzels, a few at a time, in boiling water and boil for one minute. Remove and return to prepared baking sheet. Repeat until all are done. Brush pretzels with melted butter. Sprinkle with kosher salt. Bake at 450 for 12-15 minutes or until nicely browned all over. Serve warm and enjoy!

Notes

Scroll down for printable cheese sauce recipe

Homemade Cheese Sauce

Ingredients

1 1/2 cup shredded sharp cheddar cheese fresh shredded from a block of possible
1 cup whole milk
2 tablespoons all purpose flour
2 tablespoons butter
salt and pepper to taste

Instructions

Melt butter in a small saucepot over medium heat. Add flour and cook, stirring constantly, for about one minute. Slowly whisk in the milk, salt, and pepper, and cook until thickened, stirring often, 3-5 minutes. Remove from heat and stir in cheese until smooth. If sauce is too thick, add a little extra milk. Enjoy!

Yum