101 Things to Do With Canned Biscuits (7 page)

TEX-MEX SANDWICHES

½ cup
chopped roast beef
¼ cup
taco sauce
¼ cup
barbeque sauce
¼ cup
sliced black olives
¼ cup
sliced green olives
¼ cup
sliced green onions
½ cup
grated cheddar cheese
1 can (12 ounces)
biscuits
½ cup
sour cream
10
pimiento slices

Preheat oven to 350 degrees.

In a medium bowl combine beef, taco sauce, barbeque sauce, olives, onions, and cheese.

Flatten each biscuit into a 5-inch round. Place 5 biscuits on an ungreased baking sheet and top with beef mixture. Brush edges of biscuits with water and then place another biscuit on top and press edges together with a fork. Make an indentation in the top of the biscuit using a spoon. Bake for 14-22 minutes or until golden brown. Repeat indentation if necessary. Fill each indentation with a heaping teaspoon of sour cream. Garnish each with 2 pimiento slices. Makes 5 servings.

MEATBALL BISCUITS

1 can (12 ounces)
flaky biscuits
10
frozen, cooked Italian-style
meatballs,
thawed and cut in half
2 sticks
string cheese
, each cut
into 10 pieces
2 tablespoons
grated Parmesan cheese
1 teaspoon
Italian seasoning
½ teaspoon
garlic powder
1 cup
pizza sauce
, warmed

Preheat oven to 375 degrees.

Cut each biscuit in half horizontally. Flatten each half into a 3-inch round. Place one meatball half and one string cheese piece in center of round. Wrap dough around meatball and press edges to seal. Place seam side down on an ungreased baking sheet. Once all balls have been placed on sheet, sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder. Bake for 20-25 minutes or until golden brown and biscuits are no longer doughy in the center. Serve with pizza sauce for dipping. Makes 20 servings.

SAMMICHES

1 can (12 ounces)
biscuits
10 slices
lunch meat
(turkey, ham, or beef)
10 slices
American cheese
1
egg white

Preheat oven according to biscuit package directions.

Flatten each biscuit into a 5-inch round. Place a small amount of meat and a crumbled up piece of cheese on each round. Fold over and seal, use a fork to press edges if dough doesn’t stick. Brush with egg white. Bake for 15 minutes or until golden. Makes 10 servings.

MINI PIZZA BITES

1 can (16.3 ounces)
biscuits
1 can (8 ounces)
tomato sauce
1 cup
grated sharp cheddar cheese
12 ounces
ground beef
, cooked and drained
½ cup
minced green bell pepper
½ cup
minced onion
4 ounces
sliced pepperoni
½ cup
grated mozzarella cheese

Preheat oven 425 degrees.

Cut each biscuit into 3 equal layers. Pinch up the edges of the circles to make a slight rim. Place on a greased baking sheet. Spread a little tomato sauce on each, top with rest of ingredients. Bake for 10-15 minutes or until crust is brown and toppings are bubbling. Makes 24 pieces.

HOT TURKEY SANDWICHES

1 can (16.3 ounces)
biscuits
1 cup
turkey gravy
1 pound
thinly sliced turkey
2 cups
moist stuffing

Prepare biscuits and turkey gravy according to package directions. Cut biscuits in half, top lower half with turkey, stuffing, and gravy. Replace top half. Serve warm. Makes 8 servings.

BACON TOMATO
BISCUIT MELTS

1 can (16.3 ounces)
biscuits
3 large
tomatoes
, sliced
16 strips
bacon
, cooked
2 cups
grated mozzarella cheese

Bake biscuits according to package directions. Set oven temperature to broil.

Divide the biscuits in half. Top each half with 1 slice of tomato and 1 slice of bacon and sprinkle with cheese. Broil on top rack 1-2 minutes or until cheese begins to brown. Makes 16 small open-faced sandwiches.

SESAME HOT DOGS

8
hot dogs
8 slices
American cheese
1 can (16.3 ounces)
biscuits
2 tablespoons
butter
, melted
¼ cup
sesame seeds

Preheat oven to 425 degrees.

Make a slit lengthwise in each hot dog. Fold a slice of cheese into fourths and place in the cut hot dog. Repeat for each hot dog. Flatten biscuits into 5-inch rounds. Wrap biscuits around each hot dog, brush with butter and sprinkle with sesame seeds. Place on a lightly greased baking sheet and bake for 11-13 minutes. Makes 8 servings.

HAM BISCUIWICHES

1 can (16.3 ounces)
biscuits
¼ cup
butter
1 tablespoon
finely grated onion
1½ tablespoons
poppy seeds
1 teaspoon
Dijon mustard
1 teaspoon
Worcestershire sauce
10 thin slices
baked ham
1 cup
grated Swiss cheese

Bake biscuits according to package directions.

Beat butter, onion, poppy seeds, mustard, and Worcestershire sauce together. Split cooked biscuits in half and butter each side. Place on a lightly greased baking sheet. Place a slice of ham on the bottom half and sprinkle with cheese. Replace tops and cover with aluminum foil. Return biscuits to oven and bake until cheese has melted, about 5 minutes. Makes 8 servings.

BARBECUPS

1 pound
ground beef
½ cup
barbecue sauce
¼ cup
chopped onion
2 tablespoons
brown sugar
1 can (12 ounces)
biscuits
½ cup
grated cheddar cheese

Preheat oven to 400 degrees. Grease 10 muffin cups.

Brown ground beef in large frying pan, drain. Stir in barbeque sauce, onion, and brown sugar. Cook for a minute longer, stirring frequently.

Flatten each biscuit into a 4-inch round. Place a biscuit in each muffin cup, firmly pressing into the bottom and up the sides. Spoon beef mixture into muffin cups. Sprinkle with cheese. Bake for 10-12 minutes or until edges of biscuits are golden brown. Allow to cool before serving. Makes 10 servings.

KRAUTBURGERS

1 gallon
water
1 head
cabbage
4 pounds
ground beef
4 large
onions
, chopped
1 tablespoon
salt
2 tablespoons
pepper
1 tablespoon
garlic powder
2 cans (16.3 ounces each)
flaky biscuits

Preheat oven to 375 degrees.

Fill a large pot with water and bring to a boil. Slice cabbage into thin strips. Place in water and boil until cabbage is limp, about 30 minutes. Drain.

In a frying pan, combine beef, onion, salt, pepper, and garlic powder. Cook over medium-high heat until meat is browned. Combine beef and cabbage and toss until evenly mixed.

Lightly grease two baking sheets. On a floured surface and with a floured rolling pin, roll biscuits until thin, about 7-8-inch squares. Place ½ cup mixture on each biscuit and pull up edges. Pinch dough to seal so no gaps are present and place pinched side down on baking sheet. Bake for 15-17 minutes or until golden brown. Makes 16 servings.

CRAB SHORTCAKES

1 can (10 ounces)
biscuits
½ cup
white wine
1 jar (16 ounces)
Alfredo sauce
1 package (8 ounces)
cream cheese
1 cup
frozen baby peas
½ pound
shrimp,
shelled,
deveined, and cooked
1 can (6 ounces)
crabmeat,
drained
½ cup
grated cheddar cheese
¼ cup
sliced green onions

Bake biscuits according to package directions.

In large frying pan over high heat, cook wine for 3-5 minutes or until slightly reduced. Reduce heat to medium and add Alfredo sauce, cream cheese, peas, shrimp, and crabmeat; mix well. Simmer 8-10 minutes, stirring occasionally.

Cut biscuits in half and place bottom halves on individual serving plates. Spoon half of seafood mixture over biscuits. Cover with biscuit tops. Top with remaining seafood mixture. Sprinkle with cheese and onions. Makes 5 servings.

CHICKEN CLUB BAKE

5
boneless, skinless chicken
breasts
, uncooked
5 tablespoons
bacon bits
2 medium
tomatoes
, sliced
1 cup
mayonnaise
1 cup
grated mozzarella cheese
2 teaspoons
basil
1 can (10 ounces)
biscuits

Preheat oven to 375 degrees.

Place chicken breasts in a baking dish. Layer bacon bits on top of chicken. Next layer tomatoes.

In a medium bowl combine mayonnaise, cheese, and basil. Spread mixture over tomatoes. Place one biscuit on top of each chicken breast. Bake for 20 minutes or until biscuits are golden brown. Makes 5 servings.

DINNER

ITALIAN CASSEROLE

1 pound
ground beef
½ cup
chopped onion
¾ cup
water
¼ teaspoon
pepper
1 can (8 ounces)
tomato sauce
1 can (6 ounces)
tomato paste
1 package (9 ounces)
frozen mixed vegetables,
thawed
2 cups
grated mozzarella cheese,
divided
1 can (12 ounces)
buttermilk biscuits
1 tablespoon
butter
, melted
½ teaspoon
oregano
¼ teaspoon
basil

Preheat oven to 375 degrees.

In a large frying pan, brown beef and onion, and then drain. Stir in water, pepper, tomato sauce, and tomato paste. Simmer for 15 minutes, stirring occasionally. Remove from heat and stir in vegetables and 1½ cup cheese. Spoon mixture into a 9 x 13-inch baking dish.

Cut each biscuit in half horizontally. Place biscuits along outer edges of dish, overlapping slightly. Sprinkle remaining cheese in center. Brush biscuits with butter and sprinkle with oregano and basil. Bake for 22-27 minutes or until biscuits are golden brown. Makes 6-8 servings.

BISCUITS AND TUNA

½ cup
chopped onion
2 tablespoons
butter
6 tablespoons
flour
2 teaspoons
granulated chicken bouillon
¼ teaspoon
salt
¼ teaspoon
dried thyme
teaspoon
pepper
2 cups
milk
1½ cups
water
1 can (13 ounces)
canned tuna
, drained
1 cup
frozen peas,
thawed
1 cup
sliced carrots
3 tablespoons
parsley
1 can (12 ounces)
biscuits

Preheat oven to 400 degrees.

Saute onions in butter until tender. Stir in flour, bouillon, salt, thyme, and pepper. Add milk and water. Cook until thickened. Stir in tuna and vegetables. Heat until bubbly. Pour into a 9 x 13-inch baking dish. Separate biscuits and place on top. Bake for 12-15 minutes. Makes 6-8 servings.

MEXICAN FIESTA BAKE

2 tablespoons
butter, melted
1 can (16.3 ounces)
buttermilk biscuits
1 can (10 ounces)
buttermilk biscuits
1 jar (16 ounces)
thick and chunky salsa
3 cups
grated Monterey Jack cheese
½ cup
chopped green bell pepper
½ cup
sliced green onions
1 can (2.25 ounces)
sliced black olives
, drained

Preheat oven to 375 degrees.

Pour butter into a 13 x 9-inch baking dish and coat evenly.

Divide each biscuit into eight pieces, and then toss with salsa. Spoon evenly into baking dish. Sprinkle with cheese, bell pepper, onions and olives. Bake for 35-45 minutes or until edges are golden brown and center is baked. Makes 6-8 servings.

TACO CASSEROLE

1 can (12 ounces)
buttermilk biscuits
1 jar (16 ounces)
medium taco sauce
1½ cups
grated sharp cheddar cheese,
divided
1½ cups
grated mozzarella cheese,
divided
½ pound
ground beef
¼ cup
chopped green bell pepper
¼ cup
chopped red bell pepper
1 can (4 ounces)
mushrooms,
drained
1 can (2.25 ounces)
sliced black olives,
drained

Preheat oven to 400 degrees.

Cut each biscuit into fourths. In a large bowl toss biscuits in taco sauce. Place biscuits in a lightly greased 13 x 9-inch baking dish. Sprinkle with half the cheddar and mozzarella cheeses. Bake for 15-18 minutes or until bubbly and center is set.

In a large frying pan, brown ground beef with peppers and mushrooms and then drain. Sprinkle remaining cheeses and olives over biscuits and top with beef mixture. Bake an additional 5-7 minutes until mixture bubbles around edges. Makes 6-8 servings.