101 Things to Do With Canned Biscuits (3 page)

ZUCCHINI AND
CHEESE ROLL-UPS

1 cup
chopped zucchini
¼ cup
chopped onions
1 tablespoon
butter
½ teaspoon
dried dill weed
½ teaspoon
basil
1 can (12 ounces)
flaky biscuits
1 cup
grated sharp cheddar cheese

Preheat oven to 400 degrees.

In a large frying pan, saute zucchini and onion in butter until tender. Remove from heat and stir in dill weed and basil.

Sprinkle flour on a large surface. Using a floured rolling pin, flatten biscuits into 5-inch rounds. Arrange biscuits so they are slightly over lapping, 2 across and 5 down. Flatten with the rolling pin to create a rectangle. Spread zucchini mixture evenly across biscuits and top with cheese.

Roll biscuits into a log beginning at the shortest edge and seal ends well. Cut into 10 pieces and place, cut side down, on a lightly greased baking sheet. Bake 15-20 minutes, until golden brown.

Serve immediately. Makes 10 servings.

BRUSCHETTA

1 cup
olive oil
½ cup
balsamic vinegar
1 teaspoon
basil
1 teaspoon
Dijon mustard
1 clove
garlic,
minced
6 large
tomatoes,
sliced
12 ounces
pesto
6 ounces
fresh mozzarella,
sliced
1 can (12 ounces)
flaky biscuits

Mix together oil, vinegar, basil, mustard, and garlic. Add tomatoes and place, covered, in refrigerator to marinate overnight.

Preheat oven to 400 degrees.

Cut biscuits in half horizontally. Flatten into 4-inch rounds and place on a greased baking sheet. Bake 10-15 minutes. Top each biscuit with pesto, tomato and mozzarella. Makes 20 servings.

POTATO TURNOVERS

6 large
potatoes,
peeled and cut in
large pieces
3 large
onions,
finely diced
3 tablespoons
butter
2 cups
grated cheddar cheese
1 can (12 ounces)
flaky biscuits

In large pot, boil potatoes 20-25 minutes until soft. Drain.

Preheat oven to 400 degrees.

In a large frying pan, saute onions in butter until clear. Combine potatoes, onions, and cheese. With a hand mixer, blend until creamy.

On a lightly floured surface, flatten biscuits into 7-inch rounds using a floured rolling pin. Place ½ cup potato mixture in the center of each biscuit. Moisten edges with water and fold into half circles. Use fork to seal edges. Bake for 15 minutes or until lightly golden. Makes 10 servings.

JALAPENO PUFFERS

1 can (12 ounces)
biscuits
10 slices
jalapeno
½ cup
grated cheddar cheese

Preheat oven to 375 degrees.

Flatten each biscuit into a 5-inch round. Place a slice of jalapeno and a large pinch of cheddar cheese in the center of each biscuit. Fold biscuit over and pinch to seal edges. Place seam down on a lightly greased baking sheet. Bake until golden brown, about 15 minutes. Makes 10 servings.

CHEESE CRESCENTS

2 tablespoons
butter
2 teaspoons
garlic powder
½ cup
grated sharp cheddar cheese
½ cup
grated mozzarella
1 can (12 ounces)
biscuits

Preheat oven to 375 degrees.

Melt butter and add garlic powder. In a separate bowl, mix cheeses.

Flatten each biscuit into a 6-inch round and cut in half. Brush top of biscuit with garlic butter. Top with cheese blend. Beginning at the narrowest point, roll biscuit into a crescent. Drizzle butter over top. Place on a lightly greased baking sheet and bake for 15 minutes. Makes 20 crescents.

PEPPERONI BITES

I cup
grated mozzarella
cheese
½ cup
chopped pepperoni
½ cup
pizza sauce
2 cans (7 ounces each)
biscuits
1 tablespoon
milk
¼ cup
grated Parmesan
cheese
1 teaspoon
oregano
1 teaspoon
basil

Preheat oven to 350 degrees.

In a bowl, combine mozzarella cheese, pepperoni, and sauce. Set aside.

Flatten each biscuit into a 3-inch round. Place about 1 rounded teaspoon filling in the center of each circle. Bring edges of dough together. Pinch to seal. Place, seam side down, on greased baking sheets. Brush with milk. Sprinkle with Parmesan cheese, oregano and basil. Bake for 12-15 minutes or until golden brown. Makes 20 pieces.

FETA BISCUITS

¾ cup
crumbled feta cheese
1 tablespoon
lemon juice
1 tablespoon
dill
1
green onion,
finely chopped
1 can (7 ounces)
biscuits
10
green olives with
pimientos

Preheat oven to 400 degrees.

In small serving bowl, combine cheese, lemon juice, dill, and onion.

Lightly grease 10 muffin cups. Cut each biscuit in half horizontally and arrange 1 layer in bottom of each muffin cup.

Place cheese mixture evenly among cups. Place one olive in the center of each. Top with remaining biscuit layer; press around edge of each biscuit to seal. Bake 8-10 minutes or until biscuits are golden brown. Let biscuits cool before serving. Makes 10 servings.

BREADS

FOCACCIA BREAD

1 can (16.3 ounces) buttermilk biscuits
½ cup pesto
¼ cup grated Parmesan cheese
¼ cup toasted pine nuts

Preheat oven to 400 degrees.

Cut each biscuit in half horizontally. Flatten into 5-inch rounds. Place on lightly greased baking sheet. Top each with pesto, cheese, and pine nuts. Bake for 8-10 minutes or until edges are golden brown. Makes 16 servings.

ITALIAN STYLE FLATBREAD

cup mayonnaise
cup
grated Parmesan cheese
¼ teaspoon
basil
¼ teaspoon
oregano
3
green onions,
thinly sliced
1 teaspoon
minced garlic
1 can (12 ounces)
biscuits
½ cup
grated mozzarella cheese

Preheat oven to 400 degrees.

Combine mayonnaise, Parmesan cheese, basil, oregano, onions, and garlic.

Cut each biscuit in half horizontally. Flatten into 5-inch rounds. Place on a lightly greased baking sheet. Spread mixture over each biscuit. Top with mozzarella cheese. Bake 10-15 minutes or until biscuits are golden brown. Makes 20 servings.

CHEESY PULL-APART BREAD

1 teaspoon
garlic powder
¼ cup
butter
, melted
½ teaspoon
dry
mustard
1 can (16.3 ounces)
biscuits
¼ cup
grated Parmesan cheese

Preheat oven to 375 degrees.

Combine garlic, butter, and mustard in a bowl.

Cut each biscuit into fourths. Coat the bottom of a loaf pan with 2 tablespoons of the butter mixture. Dip each biscuit piece in butter mixture and place in bread pan. Drizzle remaining butter over top of biscuit pieces and top with cheese. Bake 30-40 minutes or until golden brown. Makes 10 servings.

BUBBLE RING

8 slices
bacon
, fried and crumbled
½ cup
grated Parmesan cheese
¼ cup
diced green bell pepper
¼ cup
diced onion
1 can (16.3 ounces)
flaky biscuits
¼ cup
butter
, melted

Preheat oven to 350 degrees.

Combine bacon, cheese, pepper, and onion in a large bowl. Cut each biscuit into fourths. Place pieces in the bowl and toss to mix. Distribute mixture evenly in a lightly greased bundt pan. Bake for 20-30 minutes or until biscuits are golden brown. Makes 10 servings.

CHEESE-TOPPED BISCUITS

2 cans (7 ounces each)
biscuits
1 cup
grated sharp cheddar cheese
2 tablespoons
light cream
½ teaspoon
poppy seeds
dash
dry mustard

Preheat oven to 425 degrees.

Arrange 15 biscuits, overlapping, around outside of a 9-inch round cake pan. Arrange remaining biscuits to make inner circle. Combine cheese, cream, poppy seeds, and mustard. Crumble evenly over top of biscuits. Bake 12-17 minutes. Remove from pan immediately and serve hot. Makes 8-10 servings.

POPPY-ONION LOAF

¼ cup
butter
, melted
2 tablespoons
onion flakes
1 tablespoon
poppy seeds
1 can (16 ounces)
buttermilk biscuits

Preheat oven to 350 degrees.

Stir together butter, onion, and poppy seeds.

Dip each biscuit into butter mixture, turning to coat. Arrange biscuits, standing on edge, in two rows in a 9 x 5-inch loaf pan. Brush with remaining butter mixture. Bake for 25-30 minutes or until golden brown. Let cool in pan for 10 minutes. Makes 10 servings.

GARLIC BREAD

½ cup
butter
¼ cup
grated Parmesan cheese
½ teaspoon
oregano
1 teaspoon
garlic
3 cans (7 ounces each)
biscuits

Preheat oven to 350 degrees.

Melt butter in bundt pan. Sprinkle with cheese, oregano, and garlic.

Open cans of biscuits and place in bundt pan, without separating biscuits. Bake 30-35 minutes. Invert onto a serving plate or wire rack. Makes 10-15 servings.

HERBED BISCUIT STRIPS

1 can (16.3 ounces)
biscuits
¼ cup
unsalted butter
, melted
1 ½ teaspoon
Italian seasoning
¼ teaspoon
paprika
cup
grated Parmesan cheese

Preheat oven to 400 degrees.

Cut each biscuit into 4 strips.

Pour melted butter in a 9 x 9-inch pan. Sprinkle in Italian seasoning, paprika, and cheese. Place biscuit strips evenly on top of butter. Bake 15-20 minutes or until golden brown. Re-cut strips and serve. Makes 8-10 servings.

CINNAMON NUT BISCUITS

1 can (16.3 ounces)
flaky biscuits
3 tablespoons
butter
, melted
½ cup
brown sugar
¾ teaspoon
cinnamon
¼ cup
chopped pecans

Preheat oven to 375 degrees.

Cut each biscuit in half horizontally. Mix butter, brown sugar, cinnamon, and pecans in a small bowl.

Place 4 biscuit halves along the bottom of a lightly greased loaf pan. Drizzle with one-third of the butter mixture. Repeat another two layers. Top with remaining 4 biscuits. Bake for 20-30 minutes or until golden brown. Makes 8 servings.