101 Things to do with Canned Biscuits Read online

  Table of Contents

  Title Page

  Copyright Page

  Dedication

  HELPFUL HINTS

  APPETIZERS

  TURKEY EMPANADAS

  WRAPPED SMOKIES WITH MUSTARO SAUCE

  SPINACH ARTICHOKE DIP IN BREAD BOWLS

  MEATBALL PUFFS

  TASTY FLOWERS

  CHICKEN AND DUMPLINGS

  CHEESE BALLS

  SHRIMP ANd PORK POT STICKERS

  COCKTAIL BISCUITS

  ZUCCHINI AND CHEESE ROLL-UPS

  BRUSCHETTA

  POTATO TURNOVERS

  JALAPENO PUFFERS

  CHEESE CRESCENTS

  PEPPERONI BITES

  FETA BISCUITS

  BREADS

  FOCACCIA BREAD

  ITALIAN STYLE FLATBREAD

  CHEESY PULL-APART BREAD

  BUBBLE RING

  CHEESE-TOPPED BISCUITS

  POPPY-ONION LOAF

  GARLIC BREAD

  HERBED BISCUIT STRIPS

  CINNAMON NUT BISCUITS

  CINNAMON BISCUIT FANS

  CARAMEL APPLE PULL-APART BISCUITS

  PRALINE MELTAWAY BISCUITS

  LEMON PULL-APART COFFEE CAKE

  MAPLE BREAKFAST ROLLS

  PINEAPPLE BISCUITS

  CINNAMON PULL-APART BREAD

  MONKEY BREAD

  BREAKFAST

  BREAKFAST BISCUIT SANDWICHES

  CHEDDAR BISCUIT QUICHE

  SAUSAGE QUICHE

  HERBED BISCUIT EGG BAKE

  BACON QUICHE TARTS

  SCRAMBLED EGGS ALFREDO BAKE

  ROASTED VEGETABLE STRATA

  BREAKFAST POCKETS

  HAM AND CHEESE CASSEROLE

  BREAKFAST SANDWICHES

  HAM AND EGG PIZZAS

  SAUSAGE BISCUIT PINWHEELS

  BEAR CLAWS

  APPLE COFFEE CAKE

  DOUGHNUTS

  BLUEBERRY MONKEY BREAD

  LUNCH

  BEEFY PEPPER BISCUITS

  BROCCOLI AND TUNA ON BISCUITS

  BARBECUE PORK SANDWICHES

  CHEDDAR BISCUITS WITH HAM SALAD

  BUTTERMILK BISCUITS WITH TOMATO GRAVY

  TOMATO AND KIELBASA SANDWICHES

  CALZONES

  TEX-MEX SANDWICHES

  MEATBALL BISCUITS

  SAMMICHES

  MINI PIZZA BITES

  HOT TURKEY SANDWICHES

  BACON TOMATO BISCUIT MELTS

  SESAME HOT DOGS

  HAM BISCUIWICHES

  BARBECUPS

  KRAUTBURGERS

  CRAB SHORTCAKES

  CHICKEN CLUB BAKE

  DINNER

  ITALIAN CASSEROLE

  BISCUITS AND TUNA

  MEXICAN FIESTA BAKE

  TACO CASSEROLE

  SOUTHWESTERN BEAN BAKE

  TURKEY POT PIE

  CHICKEN AND BISCUIT CASSEROLE

  BEEF POT PIE

  TURKEY AND BISCUITS

  PAN PIZZA

  LOUISIANA SHRIMP CASSEROLE

  VEGETABLE CASSEROLE

  HOT TURKEY SALAD

  SHRIMP NEWBURG

  BEEFY CHEESE BAKE

  CHICKEN WITH BISCUIT STUFFING

  DESSERTS

  MINI CHERRY PIES

  FRUITY BISCUITS

  SWEET AND TANGY APRICOT BISCUITS

  CRUNCHY PEANUT RING

  CHOCOLATE OATMEAL BARS

  PEACH PINWHEELS

  CHANTILLY CREAM STRAWBERRY SHORTCAKE

  APPLE UPSIDE-DOWN CAKE

  ORANGE BISCUITS

  MARMALADE BISCUITS

  WHITE CHOCOLATE BERRY BREAD PUDDING

  CARAMEL BISCUIT BITES

  SWEET POTATO BREAD PUDDING

  BISCUIT COOKIES

  DOUGHNUT PARFAIT

  APPLE TURNOVERS

  FRIED FRUIT PIES

  NOTES

  ABOUT THE AUTHOR

  First Edition

  12 11 10 09 08 10 9 8 7 6 5 4 3 2 1

  Text © 2008 Toni Patrick

  All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

  Published by

  Gibbs Smith

  P.O. Box 667

  Layton, Utah 84041

  1-800.835.4993 orders

  www.gibbs-smith.com

  Designed by Kurt Wahlner

  Printed and bound in Korea

  Library of Congress Cataloging-in-Publication Data

  Patrick, Toni.

  101 things to do with canned biscuits / Toni Patrick.—1st ed.

  p. cm.

  ISBN-13: 978-1-4236-0463-1 ISBN-10: 1-4236-0463-6

  1. Biscuits. I. Title. II. Title: One hundred one things to do with canned biscuits. III. Title: One hundred and one things to do with canned biscuits.

  TX770.B55P38 2008

  641.8’15—dc22

  2008000114

  To my family:

  Thank you for your love and support. I could

  not have done this without you!

  All my love,

  Toni

  HELPFUL HINTS

  1. All biscuits used in this cookbook are refrigerated canned biscuits.

  2. Different brands of biscuits have different weight measurements. Choose the size nearest to what is listed in the recipe ingredient list. If you only have one size of biscuit available, you can adjust most recipes. Jumbo biscuits can be split in half while still raw.

  3. As a quick reference to make it easier for you to choose the correct size of biscuits, the below chart lists the weight measurement with the biscuit count per can for the sizes used in the recipes in this cookbook. The ingredient lists only show the weight measurements.

  4. Baking times may vary with different brands of biscuits. Refer to the package and adjust baking time accordingly. You should check the food near the end of the baking time to make sure it is cooking properly.

  5. If a recipe calls for muffin cups and there are empty cups after preparing the food (for instance, you have a 12-cup muffin tin and the recipe uses only 10 cups) be sure to fill the empty cups half-full of water prior to baking. This will prevent uneven baking and damage to your muffin tin.

  6. Most dishes can be made and then refrigerated prior to baking.

  7. When flattening biscuits, it is easier to stretch the dough gradually around the edges, like with pizza dough, rather than using a rolling pin.

  8. To reduce fat calories choose reduced-fat biscuits and skim milk. Low-fat ingredients, such as light soups, sour cream and cream cheese can be substituted.

  9. Igarlic clove equals 1 teaspoon minced garlic from the jar. Jarred garlic is much quicker and more cost effective.

  10. ¼ cup fresh minced onion equals 2 tablespoons dried minced onion.

  11.¼ cup fresh herbs equals 1 tablespoon dried herbs.

  12.Fresh or frozen vegetables, steamed, can be substituted for canned vegetables.

  13.Be creative! Most ingredients can be adjusted to your own liking.

  APPETIZERS

  TURKEY EMPANADAS

  1 pound ground turkey

  1 large onion, diced

  1 can (8 ounces) tomato sauce

  4 teaspoons Cajun seasoning mix

  salt and pepper

  ½ cup grated Monterey Jack cheese

  3 cans (7 ounce each) biscuits

  1 egg, beaten

  oil, for deep frying

  Saute turkey in large frying pan over medium heat until brown, breaking up meat with fork, about 5 minutes. Using slotted spoon, transfer turkey to small bowl. Add onion to drippings in frying pan and saut
e until light brown, about 7 minutes. Return turkey and any juices to frying pan. Add tomato sauce and Cajun seasoning; simmer until mixture is almost dry, stirring occasionally, about 8 minutes. Season with salt and pepper. Cool completely. Mix in cheese.

  Flatten each biscuit into a 4-inch round. Place 1 tablespoon filling on round. Brush half of dough edge with egg. Fold dough over filling to create half circle and seal edges by pressing with tines of fork. Set empanada on baking sheet and cover with damp paper towel. Repeat with remaining biscuits and filling.

  Pour oil to depth of ½ inch into heavy large frying pan. Heat oil over medium-high heat to 350 degrees. Fry empanadas in batches until golden brown, about 2 minutes per side. Transfer to a plate covered with paper towels. Serve warm or at room temperature. Makes 30 empanadas.

  WRAPPED SMOKIES WITH MUSTARO SAUCE

  1 can (12 ounces) biscuits

  10 little smoked sausages

  2 tablespoons sugar

  1 tablespoon dry mustard

  2 tablespoons cornstarch

  ½ tablespoon garlic powder

  ½ tablespoon onion powder

  1 can beer

  1 tablespoon red wine vinegar

  Preheat oven to 400 degrees.

  Flatten each biscuit into a 6-inch round. Quarter biscuits and wrap around uncooked wieners. Roll and seal the edges, completely covering the wiener. Place on lightly greased baking sheet and bake for 10 minutes or until dough is golden brown.

  In a medium saucepan, combine sugar, mustard, cornstarch, garlic powder, and onion powder. Cook on low heat until mixture combines, stirring constantly, about 1 minute. Add in beer and vinegar. Cook over medium heat, stirring constantly, until thickened. Serve as dipping sauce. Makes 10 servings.

  SPINACH ARTICHOKE DIP IN BREAD BOWLS

  1 package (8 ounces) cream cheese

  ½ cup mayonnaise

  2 packages (9 ounces each) frozen creamed spinach,

  thawed

  1 can (14 ounces) artichoke hearts, drained and

  chopped

  ½ cup grated Parmesan cheese

  cup chopped onion

  teaspoon cayenne pepper

  2 cans (16.3 ounces each) biscuits

  cup crushed herbed stuffing

  ½ cup chopped pecans

  Preheat oven to 375 degrees. Grease 16 muffin cups.

  Combine cream cheese and mayonnaise in a large bowl. Stir in creamed spinach, artichokes, Parmesan cheese, onion, and pepper.

  Flatten each biscuit into a 6-inch round. Place in muffin cups, pressing firmly into the bottom and up the sides of cup. Spoon dip evenly into each cup. Combine stuffing and pecans; sprinkle on top. Bake for 17-20 minutes or until biscuits are golden brown. Makes 16 servings.

  MEATBALL PUFFS

  2 cans (16.3 ounces each) biscuits

  16 frozen Italian meatballs,

  thawed

  cup grated mozzarella cheese

  1 cup marinara sauce

  Preheat oven to 375 degrees.

  Flatten each biscuit into a 5-inch round. Sprinkle with cheese and place a meatball in the center. Wrap dough around the meatball and pinch to seal. Place, pinched side down, on a slightly greased baking sheet. Bake for 17-20 minutes or until biscuits are golden brown. Serve warm with marinara sauce for dipping. Makes 16 servings.

  TASTY FLOWERS

  ¼ cup preserves, flavor of choice

  ¼ cup cream cheese

  1 can (12 ounces) biscuits

  Preheat oven according to package directions.

  In a medium bowl blend preserves and cream cheese. Place biscuits on a lightly greased baking sheet. Make five slashes on each biscuit to form the petals. Make an indentation in the center of the biscuit and drop in a teaspoon of cream cheese mixture.

  Bake according to package directions. Makes 10 servings.

  CHICKEN AND DUMPLINGS

  3 cans (15 ounces each) chunky home - style chicken

  noodle soup

  1 can (14 ounces) chicken or vegetable broth

  1 can (12 ounces) biscuits

  Combine soups in large pot and bring to a boil.

  Cut each biscuit into fourths. Drop biscuits into boiling soup and cook uncovered for 10 minutes at a medium boil. Cover and continue to cook for another 10 minutes until biscuits are fluffy. Makes 8 servings.

  CHEESE BALLS

  1 can (12 ounces) biscuits

  6 ounces cheddar cheese, cut into 40 cubes

  ¼ cup crushed cornflakes

  ¼ cup grated Parmesan cheese

  ¼ teaspoon garlic powder

  cup butter, melted

  Preheat oven to 400 degrees.

  Cut each biscuit into fourths. Flatten each piece and place a cheese cube in to center. Wrap dough around cheese and seal with a pinch. Shape into a ball.

  Combine cornflakes, cheese, and garlic powder. Roll each ball in butter then in cornflake mixture. Place on a lightly greased baking sheet. Bake for 7-9 minutes or until golden brown. Serve hot. Makes 40 balls.

  SHRIMP ANd PORK POT STICKERS

  ¼ pound ground pork

  1 can water chestnuts, drained and

  diced

  ½ pound shrimp, peeled, deveined, and

  coarsely chopped

  ¾ cup chopped scallions

  1½ tablespoons soy sauce

  2 teaspoons minced fresh ginger

  1 teaspoon Asian sesame oil

  1 can (12 ounces) flaky biscuits

  cup soy sauce

  2 tablespoons Chinese vinegar

  2 tablespoons water

  1 teaspoon Asian chile oil

  ¼ cup peanut oil

  In a medium frying pan, brown pork, stirring frequently to ensure pork is broken up into small pieces. Drain. In a large bowl, combine pork, chestnuts, shrimp, scallions, 1½ tablespoons soy sauce, ginger, and sesame oil. Mix well.

  Split biscuits in half by pulling apart at center layers. On a floured surface and using a floured rolling pin, flatten biscuits into 4-inch rounds. Cut each biscuit in half. Place a tablespoon of pork mixture on each half. Moisten edges with water and fold dough over mixture. Seal edges firmly with a fork. In a medium bowl, combine cup soy sauce, vinegar, water, and chile oil to make dipping sauce.

  Place peanut oil in a medium frying pan. Over medium heat, fry biscuits until lightly brown. Serve pot stickers warm with soy dipping sauce. Makes 40 pot stickers.

  COCKTAIL BISCUITS

  Cream Cheese Spread:

  1 package (8 ounces) cream cheese

  1½ tablespoons half-and-half

  1 teaspoon dill weed

  1 clove garlic, finely chopped

  ¾ teaspoon chives

  teaspoon hot sauce

  teaspoon pepper

  ¼ teaspoon salt

  Biscuits:

  2 teaspoons butter

  1 cup minced mushrooms

  2 shallots, minced

  ½ cup finely chopped ham

  2 green onions, finely chopped

  pepper, to taste

  1 can (12 ounces) biscuits

  In a large bowl, combine cream cheese and half-and-half; mix well. Add rest of ingredients for cream cheese spread and mix well. Place in refrigerator and chill overnight.

  Preheat oven to 400 degrees.

  In medium frying pan, melt butter and then saute mushrooms and shallots until tender. Add ham, onions, and pepper. Cook for 4 minutes. Remove from heat. Press each biscuit firmly into mushroom mixture coating the entire top of biscuit. Place on a lightly greased baking sheet. Make an indentation in each biscuit by pressing a tablespoon firmly in the center. Bake for 12-15 minutes. Top with cream cheese mixture. Makes 10 servings.

  ZUCCHINI AND CHEESE ROLL-UPS

  1 cup chopped zucchini

  ¼ cup chopped onions

  1 tablespoon butter

  ½ teaspoon dried dill weed

  ½ teaspoon basil

  1 can (12 ounces) flaky biscuits

  1 cup grated sharp cheddar cheese

  P
reheat oven to 400 degrees.

  In a large frying pan, saute zucchini and onion in butter until tender. Remove from heat and stir in dill weed and basil.

  Sprinkle flour on a large surface. Using a floured rolling pin, flatten biscuits into 5-inch rounds. Arrange biscuits so they are slightly over lapping, 2 across and 5 down. Flatten with the rolling pin to create a rectangle. Spread zucchini mixture evenly across biscuits and top with cheese.

  Roll biscuits into a log beginning at the shortest edge and seal ends well. Cut into 10 pieces and place, cut side down, on a lightly greased baking sheet. Bake 15-20 minutes, until golden brown.

  Serve immediately. Makes 10 servings.

  BRUSCHETTA

  1 cup olive oil

  ½ cup balsamic vinegar

  1 teaspoon basil

  1 teaspoon Dijon mustard

  1 clove garlic, minced

  6 large tomatoes, sliced

  12 ounces pesto

  6 ounces fresh mozzarella, sliced

  1 can (12 ounces) flaky biscuits

  Mix together oil, vinegar, basil, mustard, and garlic. Add tomatoes and place, covered, in refrigerator to marinate overnight.

  Preheat oven to 400 degrees.

  Cut biscuits in half horizontally. Flatten into 4-inch rounds and place on a greased baking sheet. Bake 10-15 minutes. Top each biscuit with pesto, tomato and mozzarella. Makes 20 servings.

  POTATO TURNOVERS