101 Things to Do With Canned Biscuits
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Authors: Toni Patrick
Tags: #Cooking, #Specific Ingredients, #General
Table of Contents
WRAPPED SMOKIES WITH MUSTARO SAUCE
SPINACH ARTICHOKE DIP IN BREAD BOWLS
CARAMEL APPLE PULL-APART BISCUITS
CHEDDAR BISCUITS WITH HAM SALAD
BUTTERMILK BISCUITS WITH TOMATO GRAVY
TOMATO AND KIELBASA SANDWICHES
SWEET AND TANGY APRICOT BISCUITS
CHANTILLY CREAM STRAWBERRY SHORTCAKE
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 saute 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.