![]() You will be surprised at how easy these pop out of the muffin tin! There should be very little clean up involved. Don’t worry about the mixture seeping out, the dough will expand and rise forming the perfect barrier.ĥBake for approximately 20 minutes or until the biscuits are golden brown and the creamy chicken center is heated through.ĦAllow them to cool for about 5 minutes before digging in. You want a majority of the dough exposed.ĤSpoon a very generous amount of your chicken mixture into each cup, and then pull the edges of the dough up and toward the center. Press into a cup shape in 12 oiled muffin cups. I’ve found it best to leave the bottom of the dough as thin as possible so that it cooks thoroughly. Hash Brown Cups Toss 1 pound shredded Yukon Gold potatoes with 4 tablespoons melted butter, 1/2 teaspoon kosher salt and some pepper. Place and press each round into your greased muffin tin. You may also prefer a little salt but go easy on it as the soup and canned chicken already contain salt.ĢPreheat your oven to 375 degrees and grease 8 slots of a regular size muffin tin.ģOpen your biscuits and use your fingers to press each biscuit into larger rounds. I also like to sprinkle in a little seasoning such as thyme, onion powder, black pepper, and garlic powder.
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