1 tube (16.3 ounces) large buttermilk biscuits
2 tablespoons water
4 oven-safe 8 ounce custard cups
Preheat oven to 350 degrees. Beat together the egg and water in a bowl. Use a rolling pin, roll two biscuits together. Spray outside of custard cups with cooking spray. Gently place dough to fit over the bottom of the custard cups. Brush dough with egg wash. Bake custard cups, dough side up on a cookie sheet 8 to 12 minutes or until golden brown. Remove from oven and let cool a few minutes. Remove biscuits from the cups. Makes 4 bread bowls.
Great filled with your favorite soup or my Irish Stew. Pictured above filled with my Slow Cooker Cheesy Broccoli Soup. My fave!