101 Things to Do With Canned Biscuits (2 page)

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.