Biscuit Bread Bowls (yes you can)

Bread Bowls Made From Refrigerator Biscuits

These mini bread bowls are so easy to make as well as versatile. Odds are, you will not go back to store-bought bread bowls. Fill them with your favorite dip or delicious creamy soups and chowders, you can’t go wrong. The best part is you can have 4 beautiful homemade bread bowls from pocket change.

1 can flaky layer butter biscuits

1 lg. egg

1 tsp. water

Preheat oven to 350˚

Remove biscuits from can and separate on a nonstick workstation. Roll one biscuit into a ball using both of your hands. Continue this process for around 3-5 minutes, continuously working the biscuit into a ball. Next, take another biscuit and wrap it around the biscuit ball. Repeat the process and continue rolling the ball with both hands until there are absolutely no creases or lines, about another 5 minutes. Set on a lined sheet pan and set aside. Repeat steps with remaining biscuits. Leave about 1 ½ to 2 inches of space between each ball.

Once all the biscuits are formed into perfectly smooth balls, set aside and make the egg wash.

In a small bowl, lightly beat 1 egg and 1 teaspoon water. Brush each ball with egg wash and bake for about 40 minutes or until your bread balls are crispy and golden brown. If your oven cooks a little slow, you can check for doneness by cutting a small opening in the top of one of the balls from the middle of the sheet pan. If the inside of the bread ball is cooked through and not doughy, they’re done.

Once your bowls are cooked through, remove from oven and allow to cool. To Hollow out your bowls, cut a round opening into the top of each bowl and remove most of the bread, leaving a decent wall within the inside. Serve with the bread pieces on the side so your guests can use them for dipping.

Note: You can coat the biscuits with Italian seasoning and/or crushed red pepper before rolling into balls and serve with a side of herbed oils for dipping. 

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