101 Things to Do With Canned Biscuits (5 page)

BACON QUICHE TARTS

1 can (12 ounces)
biscuits
1 package (8 ounces)
cream cheese,
softened
2 tablespoons
milk
2
eggs
½ cup
grated Swiss cheese
5 slices
bacon,
cooked and crumbled
1 tablespoon
dried onion flakes

Preheat oven to 375 degrees.

Press each biscuit firmly in the bottom and up the sides of a lightly greased muffin cup.

In a medium bowl combine cream cheese, milk, and eggs; beat until smooth. Stir in cheese, bacon, and onion flakes and then spoon evenly into each muffin cup. Bake 20-25 minutes until eggs have set and the biscuits are golden brown. Makes 10 servings.

SCRAMBLED EGGS ALFREDO BAKE

2 tablespoons
butter
¼ cup
chopped onion
¼ cup
chopped green bell pepper
1 jar (4.5 ounces)
sliced mushrooms
12
eggs
, beaten
cup
cooked and crumbled bacon
¾ cup
Alfredo sauce
1 can (7 ounces)
biscuits

Preheat oven to 400 degrees.

Melt butter in a frying pan over medium heat. Saute onion, bell pepper, and mushrooms, stirring occasionally, until vegetables are tender. Add eggs. Cook, stirring occasionally, until eggs are set; remove from heat. Gently stir in bacon and Alfredo sauce. Spread into a lightly greased 8 x 8-inch baking dish. Top with biscuits. Bake uncovered about 15 minutes until biscuits are golden brown. Makes 6 servings.

ROASTED VEGETABLE STRATA

1 can (16.3 ounces)
buttermilk biscuits
4
eggs
3 cups
milk
2 tablespoons
olive oil
1 teaspoon
pepper
8 medium
green onions,
sliced
2 cups
grated Monterey Jack cheese
5 small
mushrooms,
sliced
1
red bell pepper,
diced
1
yellow bell pepper,
diced
1 small
zucchini,
thinly sliced

Bake biscuits according to package directions. Then preheat oven to 450 degrees.

In large bowl, beat eggs, milk, oil, and pepper until blended. Break biscuits into random-sized pieces; spread in ungreased 13 x 9-inch glass baking dish. Pour egg mixture over biscuits. Sprinkle with onions and cheese. Cover; refrigerate at least 8 hours but no longer than 24 hours.

In a lightly greased 15 x 10-inch or 13 x 9-inch pan, stir together vegetables. Bake 15-20 minutes, stirring occasionally, until vegetables are tender. Cover and refrigerate.

When ready to bake, preheat oven to 350 degrees. Stir biscuit mixture in dish. Top with vegetables. Cover with foil and bake for 30 minutes; uncover and bake an additional 20-25 minutes or until top is golden brown and knife inserted in center comes out clean. Serve warm. Makes 12-15 servings.

BREAKFAST POCKETS

¼ cup
chopped onion
1¼ cups
grated hash browns
4
eggs,
beaten
1½ tablespoons
milk
¼ teaspoon
salt
¼ teaspoon
pepper
¼ teaspoon
garlic salt
dash
hot sauce
½ pound
sausage or bacon
, cooked,
drained and crumbled
1½ cups
grated cheddar cheese
1 can (16.3 ounces)
biscuits

Preheat oven to 350 degrees.

In a frying pan combine onions, hash browns, eggs, milk, and seasonings. Cook, stirring regularly until eggs have set. Stir in meat. Sprinkle in cheese and mix.

Flatten biscuits into 6-inch rounds. Top each with about
cup egg mixture. Fold dough over and pinch edges to seal. Bake for 15-20 minutes or until golden brown. Makes 8 servings.

HAM AND CHEESE CASSEROLE

1 can (16.3 ounces)
biscuits
3 cups
grated cheddar cheese
2 cups
diced ham
4 tablespoons
diced onion
6
eggs
1½ cups
milk
dash
salt
¼ teaspoon
pepper

Preheat oven to 425 degrees.

Line the bottom of a lightly greased 9 x 13-inch baking dish with biscuits and press together to form a crust. Sprinkle cheese evenly across biscuits. Top with ham and sprinkle with onion.

Mix eggs, milk, salt, and pepper together. Pour over onion layer. Bake for 20-25 minutes or until knife inserted in center comes out clean. Let set a few minutes before serving. Makes 8 servings.

BREAKFAST SANDWICHES

1 can (16.3 ounces)
biscuits
8
sausage patties,
cooked
8 slices
American cheese

Bake biscuits according to package directions. Brown sausage patties. Cut biscuits in half and place sausage patty on bottom half. Top with a slice of American cheese and replace top. Makes 8 servings.

HAM AND EGG PIZZAS

3
red, green, or yellow bell
peppers,
cut into thin strips
1
onion,
sliced
1½ teaspoons
unsalted butter
2 cups
diced ham
1 can (12 ounces)
biscuits
3 cups
grated Monterey Jack cheese
10
eggs

Preheat oven to 425 degrees.

In a large frying pan, saute bell peppers and onions in butter. Stir in ham and remove from heat.

Flatten each biscuit into a 6-inch round. Divide the cheese among the biscuits and top it with the bell pepper mixture, making a well in the center. Crack and drop an egg carefully into the well of each shell. Bake the pizzas for 12-15 minutes, or until the egg yolks are set. Makes 10 servings.

SAUSAGE BISCUIT PINWHEELS

1 can (12 ounces)
flaky biscuits
8 ounces
ground sausage
2 tablespoons
onion flakes

Flatten each biscuit into a 5-inch round. Place biscuits in two rows of five. Pinch edges together and roll out to form one large rectangle. Spread raw sausage evenly across dough and sprinkle onion flakes on top. Roll dough lengthwise to form one long log. Wrap in wax paper and refrigerate for at least one hour to firm dough.

Preheat oven to 350 degrees. Unwrap log and slice into 24 pinwheels. Place on a lightly greased baking sheet and bake for 20-25 minutes. Makes 24 servings.

BEAR CLAWS

4 ounces
cream cheese,
softened
¼ cup
orange marmalade
1 can (12 ounces)
flaky biscuits
¼ cup
sliced almonds
1 tablespoon
sugar
¼ cup
orange juice

Preheat oven to 375 degrees.

Combine cream cheese and marmalade in a bowl. Blend well.

Cut biscuit in half horizontally. Flatten into 4-inch rounds. Spoon 1 tablespoon cream cheese mixture into the center of 10 biscuits. Moisten edges and place another biscuit on top. Press firmly around edges with a fork to seal. With a knife cut five ¼-inch slits, 1 inch apart around one side of the biscuit to resemble a bear claw.

In a small bowl, combine almonds and sugar. Brush top of each biscuit with orange juice. Sprinkle with almond mixture. Place biscuits on a baking sheet. Bake for 15-20 minutes or until golden brown. Makes 10 servings.

APPLE COFFEE CAKE

2
apples
, cored, peeled and chopped,
divided
1 can (12 ounces)
flaky biscuits
1 tablespoon
butter
, softened
cup
brown sugar
½ teaspoon
cinnamon
cup
light corn syrup
1 ½ teaspoons
vanilla
1
egg
½ cup
chopped pecans

Icing:

cup
powdered sugar
¼ teaspoon
vanilla
1 tablespoon
milk

Preheat oven to 350 degrees.

Place two-thirds of apple pieces in a lightly greased 9-inch baking dish. Cut each biscuit into fourths. Arrange biscuit triangles in dish resting on their circular edge with the points up. Top with remaining apples.

Combine butter, brown sugar, cinnamon, corn syrup, vanilla, and egg. Beat for 2-3 minutes or until sugar is partially dissolved. Stir in pecans and then spoon over biscuits. Bake for 35-45 minutes or until golden brown.

Combine powdered sugar, vanilla, and milk and then drizzle over warm cake. Makes 8 servings.

DOUGHNUTS

1 can (12 ounces)
honey butter biscuits
1 cup
powdered sugar
oil, for frying

Preheat oil to 350 degrees.

Flatten biscuits slightly. Punch a whole in the center of each biscuit. Place biscuit in fryer for 30 seconds on each side. Dip in powdered sugar. Makes 10 servings.