101 Things to Do With Canned Biscuits (4 page)

CINNAMON BISCUIT FANS

1 can (16.3 ounces)
flaky biscuits
3 tablespoons
sugar
1 teaspoon
cinnamon
3 tablespoons
butter,
melted

Icing:

½ cup
powdered sugar
¼ tablespoon
vanilla
3 teaspoons
milk

Preheat oven to 400 degrees.

Cut each biscuit in half horizontally. In a small bowl, mix sugar and cinnamon. Coat each biscuit half with butter and sprinkle with sugar mixture. Cut each half into 5 strips.

Lightly grease 8 muffin cups. Place 10 strips vertically in each cup so tips are sticking out. Bake 15-20 minutes or until golden brown. Remove from muffin cups.

In a medium bowl, combine powdered sugar, vanilla, and milk. Drizzle over warm biscuits. Makes 8 servings.

CARAMEL APPLE PULL-APART BISCUITS

2 cans (12 ounces each)
biscuits
1 cup
brown sugar
½ cup
whipping cream
1 teaspoon
cinnamon
1 medium
apple
, peeled and finely diced

Preheat oven to 350 degrees.

Cut each biscuit into fourths and arrange evenly in a lightly greased bundt pan.

Combine brown sugar, cream, cinnamon, and apple. Pour over biscuits. Bake 30-35 minutes or until golden brown. Remove from oven and invert on serving plate. Leave pan over biscuits for at least 5 minutes. Makes 10-12 servings.

PRALINE MELTAWAY BISCUITS

cup
butter
, melted
cup
brown sugar
cup
chopped pecans
1 can (12 ounces) honey
butter biscuits

Preheat oven to 425 degrees.

Mix butter, brown sugar, and pecans in a medium bowl. Divide mixture evenly among 10 muffin cups. Top each with a biscuit. Bake 11-13 minutes or until golden brown. Remove from oven and invert pan onto baking sheet. Leave pan over biscuits for at least 5 minutes. Makes 10 servings.

LEMON PULL-APART COFFEE CAKE

¼ cup
sugar
cup
chopped walnuts
¼ cup
golden raisins
2 tablespoons
butter
, melted
1 teaspoon
lemon juice
1 can (7 ounces)
buttermilk biscuits

Icing:

½ cup
powdered sugar
1 tablespoon
lemon juice

Preheat oven to 400 degrees.

In a large bowl, combine sugar, walnuts, raisins, butter, and lemon juice.

Cut each biscuit into fourths. Toss pieces into sugar mixture. Place into a lightly greased 9-inch round baking pan. Bake 20-25 minutes or until golden brown. Immediately invert onto a wire rack.

Combine powdered sugar and lemon juice and drizzle over cake. Makes 8 servings.

MAPLE BREAKFAST ROLLS

¼ cup
butter
, melted
1 cup
brown sugar
½ cup
chopped walnuts
cup
maple syrup
1 package (8 ounces)
cream cheese,
softened
½ cup
powdered sugar
2 cans (12 ounces each)
biscuits

Preheat oven to 350 degrees.

In a medium bowl, combine butter, brown sugar, walnuts, and syrup. Spread into a greased 13 x 9-baking dish. In a mixing bowl, beat cream cheese and powdered sugar until smooth.

Flatten each biscuit into a 4-inch round. Spread a tablespoon of cream cheese down the center of each biscuit and fold over. Pinch to seal. Place, seam side down on sugar mixture. Bake for 25-30 minutes or until golden brown. Immediately invert on serving plate. Makes 10-15 servings.

PINEAPPLE BISCUITS

½ cup
brown sugar
¼ cup
butter
, melted
1 can (8 ounces)
crushed pineapple
, drained
¾ teaspoon
cinnamon
1 can (12 ounces)
biscuits

Preheat oven to 425 degrees.

In a bowl, combine brown sugar, butter, pineapple, and cinnamon. Spoon into 10 greased muffin cups. Place a biscuit in each cup. Bake for 10-15 minutes or until golden brown. Let stand for 5 minutes. Invert on baking sheet. Makes 10 servings.

CINNAMON PULL-APART BREAD

¾ cup
sugar
2 tablespoons
cinnamon
2 cans (12 ounces each)
biscuits
½ cup
butter
, melted, divided

Icing:

4 ounces
cream cheese
, softened
½ cup
powdered sugar
1 tablespoon
milk

Preheat oven to 350 degrees.

Mix sugar and cinnamon in medium bowl. Cut each biscuit into fourths. Roll in cinnamon sugar. Place half of the biscuit pieces in greased bundt pan. Drizzle with half of the butter. Top with remaining biscuit pieces, then drizzle with remaining butter. Sprinkle with remaining cinnamon sugar. Bake 30-35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate.

Beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add milk and beat until well blended. Add additional milk until glaze is of desired consistency. Drizzle over warm bread. Makes 10 servings.

MONKEY BREAD

½ cup
sugar
1 teaspoon
cinnamon
2 cans (12 ounces each)
biscuits
1¼ cups
brown sugar
½ cup
butter or margarine

Preheat oven to 375 degrees.

Combine sugar and cinnamon in pie pan. Cut each biscuit into fourths and roll in cinnamon mixture. Place half of the biscuit pieces in a lightly greased bundt pan.

In small saucepan, combine butter and brown sugar. Stir over medium heat until combined and butter is melted. Bring to a boil. Remove from heat and pour half of the mixture over biscuits in bundt pan. Place remaining biscuit pieces in pan and top with remaining brown sugar mixture. Bake 30-35 minutes or until golden brown. Immediately invert on a serving plate and serve warm. Makes 8-12 servings.

BREAKFAST

BREAKFAST BISCUIT SANDWICHES

4
eggs
4 tablespoons
milk
¼ teaspoon
salt
¼ teaspoon
pepper
2 tablespoons
grated sharp cheddar cheese
1 can (16.3 ounces)
buttermilk biscuits
8 slices
bacon,
cooked

Preheat oven to 375 degrees.

Place biscuits on baking sheet and lightly grease 8 muffin cups.

In small bowl, mix eggs, milk, salt, pepper, and cheese and then pour evenly into muffin cups. Place biscuits and eggs in oven. Bake for 15-17 minutes or until biscuits are golden brown and eggs are fully cooked.

Cut warm biscuits in half horizontally. Place eggs and bacon on bottom halves of biscuits. Cover with top halves of biscuits. Makes 8 servings.

CHEDDAR BISCUIT QUICHE

1 can (7 ounces)
flaky biscuits
2 cups
grated cheddar cheese
2 tablespoons
flour
3
eggs
, slightly beaten
1¼ cups
milk
¾ cup
chopped ham
¼ cup
diced tomato
1 can (3 ounces)
diced mild green chile
½ teaspoon
salt
¼ teaspoon
pepper

Preheat oven to 350 degrees.

Line the bottom and the sides of 9-inch pie pan with biscuits and press together to seal. Combine cheese and flour. Add eggs, milk, ham, tomato, chile, salt, and pepper. Mix well and then pour into pan. Bake for 50-55 minutes. Makes 8 servings.

SAUSAGE QUICHE

1 pound
breakfast sausage
¼ cup
chopped onion
¼ cup
chopped green bell pepper
10
eggs
1 cup
grated cheddar cheese
1 can (16.3 ounces)
biscuits

Preheat oven to 375 degrees.

In a large frying pan, brown sausage with onion and bell pepper. Drain well. In a large bowl, beat eggs and then stir in cheese and sausage. Line the bottom and the sides of a lightly greased 13 x 9-inch baking dish with biscuits and press together to seal. Pour egg mixture into dish. Bake for 30-35 minutes or until eggs have set and crust is golden brown. Makes 8 servings.

HERBED BISCUIT EGG BAKE

1 can (7 ounces)
biscuits
1
onion,
chopped
1 tablespoon
butter
7
eggs
1 teaspoon
garlic powder
½ teaspoon
dried tarragon
½ teaspoon
dried thyme
½ teaspoon
lemon pepper
½ teaspoon
salt
2 cups
chopped broccoli
, steamed
1 cup
grated cheddar cheese

Preheat oven to 400 degrees.

Line the bottom and the sides of a lightly greased 8 x 8-inch baking pan with biscuits and press together to seal. In a frying pan, saute onions in butter. Spread evenly on biscuits.

In a bowl, mix eggs and spices and then pour into crust. Add broccoli and sprinkle top with cheese. Bake for 35-40 minutes or until eggs are set and crust is golden brown. Makes 4 servings.