101 Things to Do With Canned Biscuits (8 page)

SOUTHWESTERN BEAN BAKE

1 can (15 ounces)
kidney beans
, drained and rinsed
1 can (15 ounces)
great northern beans
, drained
and rinsed
1 can (14.5 ounces)
stewed tomatoes
, with juices
½ cup
salsa
¼ cup
ketchup
1 can (12 ounces)
buttermilk biscuits

Preheat oven to 375 degrees.

In a large saucepan, heat beans, tomatoes, salsa, and ketchup to boiling, stirring occasionally. Pour into a 9 x 13-inch baking dish.

Separate biscuits and place them evenly on top of bean mixture. Bake for 20-25 minutes or until biscuits are golden brown. Makes 6-8 servings

TURKEY POT PIE

1½ cups
cooked turkey
2 cups
frozen peas and carrots
1 medium
onion, chopped
1 jar (12 ounces)
turkey gravy
1 can (12 ounces)
buttermilk biscuits

Preheat oven to 375 degrees.

In a saucepan, heat turkey, vegetables, onion, and gravy to boiling; stirring frequently. Pour into a 9 x 9-inch baking dish. Separate biscuits, and then place biscuits evenly across the top of mixture. Bake for 20-25 minutes or until biscuits are golden brown. Makes 6-8 servings.

CHICKEN AND
BISCUIT CASSEROLE

2 cups
cooked and cubed chicken
10 ounces
broccoli, steamed
1 can (10.5 ounces)
cream of chicken soup,
condensed
¼ cup
chopped onion
¼ cup
sour cream
1½ teaspoons
Worcestershire sauce
½ cup
grated cheddar cheese
1 can (7 ounces)
flaky biscuits

Preheat oven to 375 degrees.

In a large bowl, combine chicken, broccoli, soup, onion, sour cream, and Worcestershire sauce. Pour into an 8 x 8-inch baking dish. Bake for 20-25 minutes or until bubbling.

Remove from oven and top with cheese. Arrange the biscuits across top of casserole and return to oven and bake an additional 25-30 minutes or until biscuits are golden brown. Makes 4 servings.

BEEF POT PIE

½ pound
roast beef,
cubed
2 cups
frozen mixed vegetables
1 medium
onion,
chopped
1 jar (12 ounces)
beef gravy
1 can (12 ounces)
buttermilk biscuits

Preheat oven to 375 degrees.

In a large saucepan, combine beef, vegetables, onion, and gravy. Bring to a boil over medium heat, stirring regularly. Pour into a 9 x 9-inch baking dish. Separate biscuits, and then place them evenly across the top of mixture. Bake for 20-25 minutes or until biscuits are golden brown. Makes 4-6 servings.

TURKEY AND BISCUITS

¼ cup
butter,
melted
2 cups
cooked and cubed turkey
½ cup
flour
½ teaspoon
basil
¼ teaspoon
salt
¼ teaspoon
pepper
1 cup
chicken broth
cup
milk
1
red bell pepper
, cut into strips
1 can (4 ounces)
mushrooms
, drained
1 cup
fresh spinach,
cut into strips
1 can (12 ounces)
buttermilk biscuits

Preheat oven to 400 degrees.

In a large bowl, combine butter, turkey, flour, basil, salt, pepper, broth, milk, bell pepper, and mushrooms. Pour into a greased 9 x 9-inch baking dish. Bake 20 minutes, stirring once after 10 minutes.

Remove casserole from oven and stir in spinach. Separate biscuits, and then place them evenly on top of turkey mixture. Return to oven and continue to bake for 15-20 minutes longer until biscuits are golden brown. Makes 4-6 servings.

PAN PIZZA

1 can (16.3 ounces)
biscuits
1 can (14 ounces)
pizza sauce
2 cups
grated mozzarella cheese,
divided
16 slices
pepperoni

Preheat oven to 375 degrees.

Cut each biscuit into fourths. In a large bowl, combine biscuits, pizza sauce, and 1 cup cheese; toss to coat. Transfer mixture to an ungreased 9 x 9-inch baking dish. Top with pepperoni and the remaining cheese. Bake for 22-28 minutes or until golden brown and bubbly. Makes 4-6 servings.

LOUISIANA SHRIMP CASSEROLE

2 tablespoons
butter
1 teaspoon
garlic, minced
1
red bell pepper
, cut into strips
1 medium
onion
, sliced
¼ cup
chopped celery
2 tablespoons
Bisquick mix
1 can (14.5 ounces)
diced tomatoes with juices
¼ teaspoon
salt
¼ teaspoon
Tabasco hot pepper sauce
12 ounces
large shrimp
, peeled and deveined
1 can (12 ounces)
biscuits

Preheat oven to 400 degrees.

In a large frying pan over medium heat, melt butter and saute garlic, bell pepper, onion, and celery until vegetables are tender. Stir Bisquick into mixture until blended. Stir in tomatoes, salt, pepper sauce, and shrimp. Reduce heat to medium low and cook about 7 minutes, stirring occasionally, until thick and bubbling. Pour mixture into an ungreased 9 x 9-inch baking dish.

Separate biscuits, and then place them evenly over shrimp mixture. Bake 20-30 minutes or until biscuits are golden brown. Makes 4-6 servings.

VEGETABLE CASSEROLE

1 medium
onion,
chopped
1 tablespoon
butter
1 bag (16 ounces)
frozen mixed vegetables
2 cups
frozen chopped broccoli
1 jar (16 ounces)
Alfredo sauce
1 can (12 ounces)
biscuits

Preheat oven to 400 degrees.

In a large frying pan, saute onion in butter until tender. Add vegetables, broccoli, and Alfredo sauce. Cook over medium heat 5-6 minutes, stirring occasionally, until mixture comes to a light boil. Spoon into an ungreased 9 x 9-inch baking dish.

Separate biscuits, and then place them on top of mixture. Bake for 20-25 minutes until biscuits are golden brown. Makes 4-6 servings.

HOT TURKEY SALAD

¼ cup
mayonnaise
2 tablespoons
Bisquick mix
2 cups
cooked and cubed turkey
¼ cup
grated cheddar cheese
2
celery stalks
, sliced
2
green onions
, sliced
1 can (7 ounces)
buttermilk biscuits

Preheat oven to 425 degrees.

Combine mayonnaise and Bisquick and mix until well blended. Stir in turkey, cheese, celery, and onions. Separate biscuits and place around edges of a lightly greased 9 x 9-inch baking dish. Spoon turkey mixture into center. Bake for 18-20 minutes or until biscuits are golden brown and salad is hot. Makes 4-6 servings.

SHRIMP NEWBURG

1 can (16.3 ounces)
flaky biscuits
2 cans (10.5 ounces each)
cream of shrimp soup,
condensed
½ cup
milk
2 cups
small cooked shrimp
¾ cup
frozen peas
¼ cup
sherry
1 cup
grated sharp cheddar
cheese,
divided

Bake biscuits according to package directions.

In medium pan over medium heat, stir together soup and milk until smooth. Add shrimp and peas. Bring to simmer and cook slowly for 5 minutes. Stir in sherry and half of the cheese. Separate biscuits on to individual plates, sprinkle with remaining cheese and spoon sauce over top. Makes 8 servings.

BEEFY CHEESE BAKE

1½ pounds
ground beef
½ cup
chopped onion
1 package (8 ounces)
cream cheese
, softened
¼ cup
milk
1 can (10.5 ounces)
cream of mushroom soup,
condensed
cup
sliced ripe olives
, optional
¼ cup
ketchup
½ teaspoon
salt
¼ teaspoon
pepper
1 can (7 ounces)
biscuits

Preheat oven to 375 degrees.

Brown ground beef and onion in frying pan. In medium bowl, blend cream cheese and milk. Stir in soup, olives, ketchup, salt, and pepper. Combine with meat mixture in 2-quart casserole. Bake 30 minutes.

Arrange biscuits on top and bake 15-18 additional minutes or until biscuits are browned. Makes 6 servings.

CHICKEN WITH BISCUIT STUFFING

4
boneless, skinless
chicken breasts
1 can (10.5 ounces) condensed
cream of chicken soup,
1 cup
chopped celery
1 cup
chopped onion
½ teaspoon
salt
¼ teaspoon
pepper
1
egg
1 can (7 ounces)
biscuits

Preheat oven to 350 degrees.

Place chicken on bottom of a greased 13 x 9-inch baking pan.

In a large bowl, combine soup, celery, onion, salt, pepper, and egg. Mix until well blended. Cut each biscuit into 10 pieces and add to soup mixture, mixing well. Spoon evenly over chicken. Bake for 55-65 minutes. Makes 4 servings.

DESSERTS

MINI CHERRY PIES

½ cup
flour
½ cup
brown sugar
1 teaspoon
cinnamon
½ cup
butter
, softened
1 can (16.3 ounces)
flaky biscuits
1 can (21 ounces)
cherry pie filling
1 cup
whipped cream

Preheat oven to 375 degrees.

Combine flour, brown sugar, and cinnamon. Mix in butter until mixture is crumbly.

Cut each biscuit in half horizontally. Flatten into 5-inch rounds. Place into lightly greased muffin cups; press firmly into the bottom and up the sides. Fill cups evenly with pie filling. Top with sugar mixture. Bake 15-17 minutes or until biscuits are golden brown. Top with whipped cream. Makes 8 servings.

FRUITY BISCUITS

1 can (14 ounces)
fruit cocktail
, with liquid
2 tablespoons
flour
1¼ cups
sugar
, divided
1 can (16.3 ounces)
biscuits
4 tablespoons
butter
, melted
2 teaspoons
cinnamon

Preheat oven to 350 degrees.

In a saucepan, bring fruit cocktail to a boil then pour into an ungreased 13 x 9-inch baking dish.

Combine flour and ¾ cup sugar and then sprinkle evenly over fruit. Separate biscuits and place on top of fruit. Drizzle butter over top. Combine remaining sugar and cinnamon and then sprinkle evenly across biscuits. Bake for 20 minutes. Makes 10 servings.

SWEET AND TANGY
APRICOT BISCUITS

2 tablespoons
sweetened powdered lemonade
2 tablespoons
sugar
1 can (12 ounces)
flaky biscuits
3 tablespoons
butter
, melted
½ cup
miniature marshmallows
¼ cup
apricot preserves
2 tablespoons
chopped pecans

Preheat oven to 375 degrees. Grease a 9x9-inch baking pan.

Combine lemonade and sugar. Dip top of each biscuit in butter, then in sugar mixture. Place sugar side up in pan. Sprinkle remaining sugar over top. Make an indentation in each biscuit and fill with marshmallows. Combine preserves and nuts. Spoon over marshmallows. Bake for 17-20 minutes or until golden brown. Makes 10 servings.