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Pizza-style nachos recipe

Pizza-style nachos recipe


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  • Recipes
  • Dish type
  • Side dish

These nachos are definitely different from the average nachos. Serve with pasta sauce for dipping.

28 people made this

IngredientsServes: 8

  • 450g Italian sausages (flavoured with fennel seeds), casings removed
  • 215g tortilla chips
  • 60g sliced pepperoni
  • 225g grated mozzarella cheese
  • mild chillies to taste, seeded and finely chopped
  • 300g pizza sauce, for dipping

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat the grill.
  2. Crumble the sausagemeat into a large frying pan over medium heat. Cook and stir until no longer pink; drain.
  3. Arrange the tortilla chips on a baking tray. Top with sausagemeat, pepperoni, mozzarella cheese and chillies.
  4. Place nachos under the preheated grill until the cheese is melted, 5 to 8 minutes. Serve with pizza sauce for dipping.

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Reviews & ratingsAverage global rating:(46)

Reviews in English (39)

by Lulu_cupcakes

I have a similar recipe I use for Old Chicago's style Italian nachos. Here are my alterations: I make my own chips by cutting up pita bread into nacho sized triangles and lightly toasting them. Regular tortilla chips are a bit too salty with the salt from the meats. I also serve the marinara sauce on the side for dipping, and seed and slice the pepperoncinis before adding them. If you love cheese (and who doesn't?) you can grate some parmesan over it too once it's done baking.-14 Jun 2008

by cocook

You should read more carefully before reprimandng the person who submitted the recipe. They do say the sauce is for dipping!-26 Jul 2009

by Sarah Jo

My husband and kids absolutely loved this new way of eating nachos. I used my own homemade pizza sauce. They swarmed over the nachos and inhaled--I didn't even get to try one! I guess I'm gonna have to make this again soon if I'm going to get to try it myself. This recipe's a keeper.-18 Feb 2012


Nachos Supreme

Nachos have been canonized in Mexican, Tex-Mex and American cuisine. But few people know the origins game day food (or Oscar day. or Tuesday) staple! In 1943, some wives of U.S. soldiers stationed at Fort Duncan in Eagle Pass, Texas, were on a shopping trip in the bordering city of Piedras Negras, Mexico. They stopped at the Victory Club for a bite to eat,but the restaurant had closed for the day. Not wanting to disappoint his customers, maître d', Ignacio "El Nacho" Anaya, was determined to whip something up for them. He made due with what was left in the kitchen: tortillas, cheese and pickled jalapeño. He cut and fried the tortillas into chips, covered them with the cheese and jalapeño and served what would go on to be called "Nacho's especiales".

Since this fateful day the popularity of nachos has exploded and you can now find variations in the kitchens of homes and restaurants all over the world. This recipe is one of our favorites. Its foolproof and sure to be delicious, but feel free to mix and match with your favorite ingredients. More questions? Check out answers below to the Internet's most frequently asked nacho questions.

What are some toppings for nachos?

We've got a pretty impressive amount of toppings in this recipe! If you're looking for more options, try some of these: guacamole, pico de gallo, shredded lettuce, cotija cheese, grilled corn, pinto beans, black olives, fresh jalapeño slices, pickled red onions, cubed steak, shredded chicken, or crumbled tofu.

Can nachos be healthy?

They totally can! I wouldn't call these particular nachos healthy, but if you're looking for an alternative, we've got options! Check out these Zucchini Nachos, Bell Pepper Nachos, or Cauliflower Nachos&mdashthey're all great substitutes! PLUS you're getting a hefty serving of veggies. Win/win!

Are nachos fried or baked?

Nachos are baked, but the corn chips used in them are usually fried. (Unless you go the healthy route, like the recipes above.)

Do you put salsa on nachos before cooking?

We wouldn't recommend it! Any ingredients you want to retain freshness and crunch should be added after the nachos go into the oven. We're talking herbs, greens, tomatoes, fresh salsas , avocado, and guacamole&mdashnone of these things are good warm.

What kind of cheese is used with nachos?

We're big fans of Monterey Jack and cheddar, but your options are limitless. Just make sure it melts! (The exception is cotija, a hard Mexican cow's milk cheese which can be added after the nachos bake!)

Made it? Let us know how it went in the comment section below!

Editor's Note: This introduction to this recipe was updated on 7/21/20 to include more information about the dish. The recipe title was also changed.


Recipe Summary

  • ¼ cup chopped red onion
  • 4 tomatoes, seeded and finely chopped
  • ½ cup chopped fresh parsley
  • ¼ cup olive oil
  • 1 lime, juiced
  • 1 pinch salt and black pepper (Optional)
  • 1 (8 ounce) package tortilla chips
  • 2 cups shredded Cheddar cheese, divided
  • ½ cup sour cream (Optional)
  • ½ cup guacamole (Optional)

Preheat an oven to 350 degrees F (175 degrees C).

Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.

Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.

Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.


Loaded Beef Nachos

Need a quick weeknight dinner?  Loaded Beef Nachos.  Need some party food?  Loaded Beef Nachos.  Need a dish you can customize?  Loaded Beef Nachos.  And it's ready in 30 minutes with only 4 ingredients you probably already have on hand!  Ground beef is simmered in salsa for tons of flavor, then piled onto tortilla chips, topped with cheese and baked.  They are hearty and filling as is, but topping them is the fun part!  Start with more fresh-tasting salsa, then add some chopped red or green onion, olives and cilantro.  Or go spicy with pickled or fresh jalapeño slices.  Use up that half can of beans or that last bit of sour cream in the fridge- or all of the above- there's nothing Loaded Beef Nachos can't do!

  • 1 1/2 pounds ground beef
  • 2 1/2 cups Pace® Chunky Salsa (amount divided in recipe steps below)
  • 1 package (about 11 ounces) tortilla chips
  • 2 cups shredded Mexican blend cheese or shredded Cheddar Jack cheese (aboutو ounces)
  • Can this recipe be cut in half for 4 servings?  Yes!  Just use half the amount of each ingredient.  For the salsa, add 1 cup to the beef mixture, then top with another 1/4 cup after baking.

Heat the oven to 350°F.  While the oven is heating, season the beef with salt and pepper.  Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Stir 2 cups salsa in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the beef is done.

Arrange the tortilla chips on a rimmed baking sheet. Top with the beef mixture and cheese.

Bake for 5 minutes or until the cheese is melted. Top with the remaining 1/2 cup salsa and add your favorite nacho or taco toppings.


Pizza Nachos (VIDEO)

Ingredients
FOR THE GARLIC CREAM SAUCE:
1-½ Tablespoon Unsalted Butter
½ Tablespoons Olive Oil
3 cloves Garlic, Minced (or Use A Microplane If You Have It)
½ cups Heavy Cream
¼ cups 2% Milk
1 pinch Salt
1 pinch Cracked Black Pepper
1 pinch Red Pepper Flakes
¼ cups Parmesan Cheese, Grated
FOR THE NACHOS:
Your Favorite Crispy Tortilla Chips
½ cups Garlic Cream Sauce (Recipe Included)
¼ cups Onion, Diced
½ cups Pepperoni, Cut Into Bite Size Pieces
½ cups Black Olives Sliced
½ whole Green Bell Pepper, Seeds Removed, Diced
1 cup Colby-Jack Cheese, Shredded

Description
A new take on standard nachos by jazzing them up pizza style. Your nachos will never be the same.


Preparation Instructions
Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to medium, to medium-high. Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil. Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.

When you are ready to make your nachos, preheat your oven to 400ºF. I used a cast iron fajita skillet for this. If you do not have one, don’t worry, simply build your nachos on an oven-proof dish. First add your chips. Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, and bell pepper. Make sure you get in there and do some great layering, leaving no chip behind.

Top with the Colby Jack cheese. Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.

As I sat down in front of the television to watch some football, I said to my wife that these could be my go-to nachos from here on out. Something about those deluxe pizza flavors when placed on a tortilla chip just gets your taste buds rocking. Give these a try and let me know what you think!

The great thing about these pizza nachos, much like any nacho, is that you can make them your own way. Don’t like pepperoni? Try something else. Don’t like olives? Try artichokes, or broccoli, or heck, you can see where I’m heading. Use your imagination. I can guarantee you will love them. By the way, the garlic cream sauce will keep in the fridge for a handful of days. Feel free to use the leftover sauce on a pizza.


What chips to use for nachos

Here are a few tips on the best chips to use for nachos…because it really does matter! Here’s what to know:

  • Look for organic chips with a short ingredient list. Going for a healthy nachos recipe? Or healthier? Grab organic corn chips that have only 3 ingredients: corn, oil, and salt! Check the back of the package.
  • Avoid the very thin chips. These get soggy and tend to break when loaded with nacho toppings. Speaking of soggy…

Pizza Nachos (VIDEO)

Ingredients
FOR THE GARLIC CREAM SAUCE:
1-½ Tablespoon Unsalted Butter
½ Tablespoons Olive Oil
3 cloves Garlic, Minced (or Use A Microplane If You Have It)
½ cups Heavy Cream
¼ cups 2% Milk
1 pinch Salt
1 pinch Cracked Black Pepper
1 pinch Red Pepper Flakes
¼ cups Parmesan Cheese, Grated
FOR THE NACHOS:
Your Favorite Crispy Tortilla Chips
½ cups Garlic Cream Sauce (Recipe Included)
¼ cups Onion, Diced
½ cups Pepperoni, Cut Into Bite Size Pieces
½ cups Black Olives Sliced
½ whole Green Bell Pepper, Seeds Removed, Diced
1 cup Colby-Jack Cheese, Shredded

Description
A new take on standard nachos by jazzing them up pizza style. Your nachos will never be the same.


Preparation Instructions
Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to medium, to medium-high. Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil. Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.

When you are ready to make your nachos, preheat your oven to 400ºF. I used a cast iron fajita skillet for this. If you do not have one, don’t worry, simply build your nachos on an oven-proof dish. First add your chips. Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, and bell pepper. Make sure you get in there and do some great layering, leaving no chip behind.

Top with the Colby Jack cheese. Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.

As I sat down in front of the television to watch some football, I said to my wife that these could be my go-to nachos from here on out. Something about those deluxe pizza flavors when placed on a tortilla chip just gets your taste buds rocking. Give these a try and let me know what you think!

The great thing about these pizza nachos, much like any nacho, is that you can make them your own way. Don’t like pepperoni? Try something else. Don’t like olives? Try artichokes, or broccoli, or heck, you can see where I’m heading. Use your imagination. I can guarantee you will love them. By the way, the garlic cream sauce will keep in the fridge for a handful of days. Feel free to use the leftover sauce on a pizza.


Creamy Nachos Recipe

This super simple nachos recipe takes less than 10 minutes to prepare. It also requires only 3 ingredients. The payoff is one of the creamiest, cheesiest nachos you’ll ever taste thanks to new Sargento® Shredded Creamery 3 Cheese Mexican Blend Cheese.

  • 20-30 ea. Tortilla chips
  • 2 pkg. Sargento® Shredded Creamery 3-Cheese Mexican Blend Cheese
  • ½ cup Prepared pico de gallo
  1. Place half of tortilla chips on a 12” microwaveable dinner plate. Top with half of cheese and pico de gallo.
  2. Place remaining tortilla chips over first layer of covered chips. Top with remaining cheese and pico de gallo.
  3. Microwave nachos for 3 minutes. Let cool for 1 minute before removing from microwave. Serve.

  • 1 Pound breakfast sausage
  • 2 Tablespoons Land O Lakes butter
  • 1 Teaspoon finely chopped fresh garlic
  • 6 Eggland's Best eggs (large), well beaten
  • 1/4 Teaspoon black pepper
  • 6 to 6 1/2 Ounces restaurant-style tortilla chips
  • 2 Cups shredded Monterey Jack cheese
  • 1 medium (1 cup) tomato, seeded, chopped
  • 1/2 to 1 jalepeno pepper, seeded, thinly sliced
  • Sour cream and/or salsa, if desired

Heat oven to 350 degrees Fahrenheit.

Spray 13-by-9-inch baking dish with no-stick cooking spray.

Cook sausage in 12-inch skillet over medium-high heat, stirring occasionally, five to seven minutes or until cooked through and broken into crumbles.

Transfer to bowl, using slotted spoon.

Melt butter in same skillet until sizzling.

Add garlic and saute one minute.

Add beaten eggs and pepper.

Cook over medium heat, lifting egg mixture slightly with spatula to allow uncooked portion to flow underneath, three to four minutes or until eggs are almost set.

Spread half of chips in thin layer in bottom of prepared pan.

Top chips with half of sausage and 1 cup cheese.

Repeat with remaining chips, sausage, scrambled eggs, tomato and remaining cheese.


I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Includes eight (8) 79¢ recipes of your choice each month!

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Here’s a hack that might help when you feel like doing something special with those steaks in the fridge. Or maybe you have salmon fillets in there? Doesn’t matter, this recipe works great on both. And it also makes a great pasta sauce.

The secret Toowoomba sauce is a variation on alfredo sauce that Outback served over pasta at one time. These days the sauce is only used to top steak and salmon at the restaurant, but you can also use it on just about any type of pasta.

In my early batches of the sauce, I noticed that if the shrimp are added at the beginning they get too tough. To solve that problem, I sautéed the seasoned shrimp separately, then added them closer to the end, and they came out perfect.

Spoon this clone of the Toowoomba sauce over grilled tenderloin filets (or salmon filets) for an easy way to elevate your entrée. This recipe will make enough for four servings.

If you love Outback Steakhouse, check out my other clone recipes here.

I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.

Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.

Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

The real Dole Whip is a non-dairy dessert that includes artificial flavoring, a small amount of real pineapple juice, and more gums than a candy store. Everything in this Hawaiian ice cream is combined in a powdered form including the pineapple juice in 4.4-pound bags that are sold to soft-serve machine operators at fairs, sporting events, and amusement parks. On the back of the Dole Whip mix are instructions to dissolve the powder in 2 gallons of cold tap water, then immediately pour the syrup into a soft serve machine and hit the switch.

Up until now, almost all recipes that claim to reproduce Dole Whip—including one shared by Disneyland during the coronavirus outbreak—include ice cream, to make what is supposed to be a "non-dairy" dessert one that is quite full of dairy. The results you get from these recipes may be tasty, but they are nothing like Dole Whip because Dole Whip is sorbet and sorbet isn't made with ice cream.

One thing that makes Dole Whip special is its creamy consistency, which may lead some people to believe it has dairy in it. Dole Whip creates this thickness with the assistance of six different natural gums and gels: cellulose gum, xanthan gum, locust bean gum, guar gum, karaya gum, and pectin. In addition, there is a small amount of coconut fat solids in the mix to help simulate the fat found in dairy.

For this hack, I limited the gels to two that are easy to find: unflavored gelatin and pectin. When these two ingredients are heated, then cooled, they form a gel similar to what’s in the real Dole Whip, and the result is a thick-and-creamy consistency. Another trick often used to help thicken sorbets is the use of viscous corn syrup to replace much of the sugar. Corn syrup will give the sorbet body and it helps tone down the acidic pineapple juice.

But the best part of this Dole Whip copycat recipe, unlike the real thing, is that it contains all-natural ingredients and it's mostly made of real Dole pineapple juice, plus a little tangerine juice to round out the flavor and enrich the color. This homemade Dole Whip is ridiculously easy to make (you'll need an ice cream maker) and fans of the real thing will love it. Plus, now you can have this DIY Dole Whip whenever you want—no amusement park required.

Click here for more hacks of delicious desserts and sweet treats.

Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

Browse my other Olive Garden clone recipes here.

If you feel like diving into a pile of wings with big flavor and no heat, you'll love this hack of a top pick at Wingstop. At the restaurant, these wings are deliciously doused with a buttery garlic Parmesan baste and then sprinkled with grated Parmesan cheese. A home clone is easy when you toss crispy wings in this hack of the top secret baste and top them with a snowfall of good Parmesan cheese.

To duplicate the baste, you clarify a stick of butter, then add a little oil so that the butter doesn’t solidify. Parmesan cheese, garlic, and salt are mixed in, then the sauce is set aside to cool and thicken.

Once the wings are fried to a golden brown, toss them with the baste in a bowl, then grab the grated Parm and make it snow.

Check out my other Wingstop clone recipes here.

There’s one copycat recipe for these famous biscuits that’s posted and shared more than any other, and it’s downright awful. The dough is formulated with self-rising flour, baking powder, powdered sugar, shortening, and buttermilk, and many complain that the recipe creates dough that’s much too loose and the resulting biscuits are a complete disaster. Yet there the recipe remains on blogs and boards all over the interweb for unsuspecting home cloners such as yourself to waste time on. But that won’t happen anymore, because I have made a good copycat Bojangles' buttermilk biscuits recipe that works the way it should, guaranteeing you’ll get amazing golden buttermilk biscuits that look and taste just like a trained Bojangles’ pro made them.

In addition to the obvious overuse of buttermilk, the popular recipe I found online has many problems. The author gets it right when calling for self-rising flour, which is flour containing salt and a leavening agent (aka baking powder), but why would the copycat Bojangles biscuit recipe be designed to use self-rising flour and then add additional leaving? Well, it probably wouldn’t. Biscuits are job number 1 for self-rising flour, and the leavening in there is measured for that use, so there’s no need to add more. If you were planning to add your own leavening, you’d probably start with all-purpose flour, which has no leavening in it. And let's just be clear: baking powder tastes gross, so we want to add as little as possible, not more than necessary.

It’s also important to handle the dough the same way that workers at Bojangles’ do. They make biscuits there every 20 minutes and there are plenty of YouTube videos showing the preparation technique. In a nutshell, the dough is mixed by hand (in the restaurant they use their hands because the quantity is so large, but for this recipe use a mixing spoon), then it’s folded over a few times on a floured countertop before it’s rolled out. This gentle handling of the dough prevents the gluten in the flour from toughening and adds layers, so your biscuits come out of the oven tender and flakey.

For the best results, find White Lily flour. This self-rising flour is low in gluten and makes unbelievably fluffy biscuits. If you use another self-rising brand, you’ll still get great biscuits, but the gluten level will likely be higher, the biscuits will be tougher, and you’ll probably need more buttermilk. Head down to the Tidbits below for details on that.

And I noticed another thing most copycat Bojangles biscuit recipes get wrong. For biscuits that are beautifully golden brown on the top and bottom, you’ll want to bake them on a silicone baking mat (or parchment paper) at 500 degrees F. Yes, 500 degrees. That may seem hot, but this high temp works well with self-rising flour, and in 12 to 15 minutes the biscuits will be perfectly browned.

Counterintuitively, it’s the lower temperatures that end up burning the biscuits, while the higher temperature cooks them just right. At lower temps the biscuits must stay in the oven longer to cook through, which exposes the surfaces to more heat, and they end up too dark on the outside, especially the bottom. For even better results, if you have a convection setting on your oven, use that and set the temp to 475 degrees F. Your biscuits will look like they came straight from the drive-thru.