biscuit dough

Easy soft pretzel bites made from refrigerator biscuit dough and cooked in an air fryer.

Air Fryer Pretzel Bites 

refrigerated biscuit dough, 8 count

baking soda

TBSP unsalted Butter, melted

Kosher salt

Preheat air fryer to 390°F (200°C) for at...

Preheat air fryer to 390°F (200°C) for at least 5 minutes. Line the air fryer basket with parchment paper or silicone air fryer mat, or generously spray or brush olive oil on the metal basket. Fill a large pan half full of water and place over high heat.

Cut each biscuit into 4 sections. Then form...

Cut each biscuit into 4 sections. Then form each piece into dough bites (circle, oval, or rectangle shape). Set aside.

Once the water is boiling, add the baking...

Once the water is boiling, add the baking soda. Be aware that the water will bubble up considerably here.

Working in batches, boil the biscuit pieces for...

Working in batches, boil the biscuit pieces for about 30 seconds each, turning halfway. Remove from the boiling water with a slotted spoon and place in the prepared basket of the preheated air fryer, being sure to leave room between each pretzel bite.

Cook the bites for about 6-7 minutes then...

Cook the bites for about 6-7 minutes then carefully remove the pretzel bites from the air fryer basket and immediately brush with melted butter and sprinkle with Kosher salt.

Serve warm with your favorite dipping sauce.

Grilled Cheese Bombs from Delish.com are perfect for dipping in your favorite soup. 

Grilled Cheese Bombs

1" cubes cheddar cheese

(16.3-oz.) tube biscuit dough

butter,

parsley

Place cheese cubes on a small sheet tray and freeze for 1 to 2 hours.

Preheat oven to 400° and line a medium baking sheet with parchment paper. Remove biscuits from can and using a serrated paring knife, cut the biscuit in half horizontally, creating two rounds.

Place one square cheese in the center of sliced biscuit and wrap dough to cover cheese. Pinch to seal and place on the prepared baking sheet, seam side down. Repeat until all cheese and biscuit are used.

In a small bowl, combine butter with parsley. Brush on bombs and season with salt. Bake until golden, 10 to 15 minutes. Serve.

As promised - update on the frozen bombs.  They worked out great as well.  I pulled them out of the freezer to thaw about 3 hours before I was planning on eating them.  They started getting gummy after about an hour and a half, so I stuck them in the fridge until 15 minutes before baking - they were delicious!

Just made these guys! I was unable to snip some fresh parsley so I opted for Everything Bagel sprinkled on the top - super!

We all absolutely loved this!  Great for just snacks, tomatoe soup, appetizers or a meal.  Yummy. Plus it was so easy.
Reply

do not make!! it didn’t turn out like the picture and the middle of the biscuit surronding the cheese was uncooked and i had them in for longer than i should have anyway and still raw dough in the middle, didn’t even taste good

These biscuit cinnamon rolls are quick and easy, laced with spice, and lavished with buttermilk cream cheese icing. A shortcut recipe when you want the taste of homemade buns but don't have the time—or the yeast.

Biscuit Cinnamon Rolls

(4 oz) unsalted butter (melted)

dark brown sugar (packed)

sugar

cinnamon

cloves

salt

unbleached all-purpose flour (plus more for the work surface)

baking powder

buttermilk ((either low-fat or full-fat))

cream cheese (room temperature)

buttermilk

confectioners' sugar

Preheat

Preheat the oven to 425°F (220°C) and adjust an oven rack to the upper-middle position. Brush a round 9-inch nonstick cake pan with 1 tablespoon butter. 

In a small bowl, combine the brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, and 1/8 teaspoon salt. Add 1 tablespoon melted butter and stir with a fork or your fingers until the mixture resembles wet sand.

Whisk

In a large bowl, whisk together the flour, remaining 2 tablespoons granulated sugar, baking powder, baking soda, and remaining 1/2 teaspoon salt. 

Combine

In a measuring cup, whisk together the buttermilk and 2 tablespoons butter. Add the liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed. The dough will probably look shaggy. No worries. 

Knead

Transfer the dough to a lightly floured work surface and knead just until smooth and no longer shaggy, anywhere from 30 seconds to 2 minutes.

Pat the dough with your hands into a 12-by-9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough. 

Roll

Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log so its seam-side down on your work surface.

Slice

Cut the log evenly into 8 portions. Turn each portion onto a flat side and use your hand to slightly flatten. This should seal the open edges and keep the filling in place.

Brush

Place 1 roll in the center of the prepared skillet or pan and then place the remaining 7 rolls around the roll in the center. Brush the rolls with the remaining 2 tablespoons butter.

Bake

Bake until the edges of the rolls are golden brown, 23 to 25 minutes.

Cool

Transfer the skillet or pan to a wire rack. Let the rolls cool for about 5 minutes before icing. If desired, you can use an offset metal spatula to loosen the buns from the skillet or pan and, wearing oven mitts, place a large plate over the pan and invert the rolls onto the plate. Place the cooling rack on the plate and invert the rolls onto the rack.

Make the biscuit cinnamon rolls

In a large bowl, whisk the cream cheese and buttermilk until thick and smooth (the mixture may first look like cottage cheese). Sift the confectioners' sugar over the mixture and whisk until a smooth icing forms, about 30 seconds.

Make the icing

Glaze

Spoon the glaze evenly over the biscuit cinnamon rolls. If you removed them from the skillet or pan, line a rimmed baking sheet with parchment paper and place the rack with the rolls on the baking sheet for ease of cleanup.

Serve

Frost the biscuit cinnamon rolls

If you&#039;re looking for an easy, absolute knockout dessert, try making the buttery, caramelized, pull-apart cinnamon loaf known as Monkey Bread.

Monkey Bread

butter

brown sugar (0.45)

heavy whipping cream (0.55)

cinnamon (0.04)

vanilla (0.36)

biscuit dough, 16 oz each* (3.38)

Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored saucepan over medium heat. Add the butter and reserve the wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter. Using a light-colored pan will help you see the color change as the butter browns.*

Add the brown sugar to the pan.

Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will form a caramel.

Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.

Whisk in the vanilla and the cinnamon.

Grease a Bundt pan with the butter wrappers. Add more butter if necessary.  While the caramel cools, quarter each of the sixteen biscuits.

Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan.*

Top the Monkey Bread with any remaining caramel.

Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.

Allow the loaf to cool before inverting it onto a serving dish.

Level up your Southern sausage balls with chives, smoked paprika, Dijon mustard, and creamed horseradish and serve them with a zesty cranberry sauce. 



Classic Sausage Balls With Cranberry Mustard Recipe

all-purpose flour

¾ teaspoon kosher salt, divided

garlic powder

onion powder

½ teaspoon smoked paprika

white pepper

cheddar

sausage

butter, melted

chives

Dijon mustard

horseradish sauce

cranberry sauce

whole-grain mustard

apple cider vinegar

Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, ½ teaspoon kosher salt, garlic and onion powders, smoked paprika, and white pepper.

Add the sausage, butter, chives, mustard, and horseradish sauce, mixing well until combined.

Use a scoop or spoon to form 1-inch balls.

Roll the balls smooth with your hands and place them 1-inch apart on the prepared baking sheets.

Bake the balls one sheet at a time until golden brown and cooked through, about 20 minutes.

While the sausage balls are baking, mix together the cranberry sauce, whole-grain mustard, vinegar, and remaining ¼ teaspoon kosher salt. Transfer the sauce to a serving dish.

Serve the sausage balls warm with the cranberry mustard dipping sauce.

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Air Fryer Pretzel Bites

Grilled Cheese Bombs

Biscuit Cinnamon Rolls

Monkey Bread

Classic Sausage Balls With Cranberr...

Top 5 biscuit dough recipes from across the web

The most viewed biscuit dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Air Fryer Pretzel Bites

Grilled Cheese Bombs

Biscuit Cinnamon Rolls

Monkey Bread

Classic Sausage Balls With Cranberr...

The most viewed biscuit dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine