101 Things to Do With Canned Biscuits (6 page)

BLUEBERRY MONKEY BREAD

cup
sugar
2 tablespoons
cinnamon
, divided
2 cans (16.3 ounces each)
buttermilk biscuits
1¼ cups
blueberries
, divided
cup
brown sugar
8 tablespoons
butter
1 teaspoon
vanilla

Preheat oven to 350 degrees. Thoroughly grease a bundt pan.

Mix sugar and 1 tablespoon cinnamon. Cut each biscuit into fourths. Roll each piece in sugar mixture. Place biscuits in a large bowl, add ¼ cup blueberries and toss gently to evenly distribute berries. Put mixture in pan.

In saucepan, combine brown sugar, butter, vanilla, remaining cinnamon, and the remaining blueberries. Bring to a boil and then reduce heat to low. Cook, stirring frequently, until sugar is dissolved and margarine melted. Pour over biscuits. Bake for 30-35 minutes or until done. Place serving plate, face down, on pan and then invert; remove pan. Makes 8-10 servings.

LUNCH

BEEFY PEPPER BISCUITS

1 can (16.3 ounces)
biscuits
1 can (10 ounces)
French onion soup,
condensed
10 ounces
deli sliced beef
, cut into strips
1 large
green bell pepper,
chopped
½ teaspoon
garlic pepper blend
1
cups
water,
divided
cup
flour

Bake biscuits according to package directions.

In a 2-quart saucepan, mix soup, beef, bell peppers, garlic pepper, and 1 cup water. Heat to boiling over medium-high heat and then reduce to medium-low. In a small bowl, stir remaining water and flour until mixed; stir into beef mixture. Heat to boiling, stirring frequently until thickened. Serve warm over halved biscuits. Makes 8 servings.

BROCCOLI AND TUNA ON BISCUITS

1 can (16.3 ounces)
biscuits
2 cups
frozen chopped broccoli
2 cups
milk
¼ cup
Bisquick mix
¼ cup
grated Parmesan cheese
1 can (12 ounces)
chunk tuna, drained
teaspoon
pepper

Bake biscuits and cook broccoli according to package directions. In a 2-quart saucepan, stir milk and Bisquick with a metal whisk until completely smooth. Cook over medium heat 9-11 minutes, stirring constantly, until sauce thickens. Gently stir in cheese, tuna, and pepper. Cook 1-3 minutes, stirring constantly until hot. Cut biscuits in half and cover the halves with tuna mixture and then top with broccoli. Makes 8 servings.

BARBECUE PORK SANDWICHES

2 cans (16.3 ounces each)
biscuits
2 containers (18 ounces each)
refrigerated barbeque
shredded pork
2 cups
frozen mixed vegetables,
thawed and drained
4 tablespoons
maple syrup

Bake biscuits according to package directions.

Place pork in a microwavable bowl. Cover with microwavable plastic wrap, folding one edge back ¼ inch to vent steam. Microwave on high for 2 minutes; stir. Repeat if pork is not hot enough. Stir in vegetables and maple syrup. Cover and microwave on high for 1 minute. Cut biscuits in half and top each half with barbeque pork. Makes 16 servings.

CHEDDAR BISCUITS WITH HAM SALAD

½ cup
grated sharp cheddar cheese
1 can (16.3 ounces)
buttermilk biscuits
2
green onions,
chopped
1 small
celery rib,
cut into small pieces
1
jalapeno,
seeded and quartered
½ pound
sliced smoked ham,
chopped
¼ cup
mayonnaise
1 tablespoon
Dijon mustard
salt and pepper
to taste

Spread cheese evenly on a flat surface. Lightly press biscuit tops into cheese and place on a baking sheet, cheese side up. Bake according to package directions.

In a food processor, pulse onions, celery, and jalapeno until finely chopped. Add ham and pulse just until finely chopped. Pulse in mayonnaise and mustard; season lightly with salt and pepper. Cut biscuits in half; place salad between halves and serve. Makes 8 servings.

BUTTERMILK BISCUITS WITH TOMATO GRAVY

1 can (16.3 ounces)
buttermilk biscuits
3 large
tomatoes
½ cup
butter or margarine
½ cup
self-rising flour
2½ cups
water
½ cup
milk
salt and pepper
, to taste
¼ cup
grated mozzarella cheese
¼ cup
grated cheddar cheese

Bake biscuits according to package directions.

Peel and dice tomatoes into a bowl, reserving the juice. In a saucepan, melt butter; add flour and stir until browned. Gradually add water and then stir in tomatoes and juice. Add milk, salt, and pepper; simmer for 15 minutes. Serve over halved biscuits. Top with cheeses. Makes 8 servings.

TOMATO AND KIELBASA SANDWICHES

1 can (16.3 ounces)
biscuits
½ pound
kielbasa,
cut into ½-inch slices
1 pound
plum tomatoes,
cut into ½-inch
slices
½ cup
chopped onion
1
jalapeno,
seeded and minced
¹
cup
chopped cilantro
1½ tablespoons
lime juice
salt,
to taste
cup
sour cream
2 teaspoons
water

Bake biscuits according to package directions.

Brown kielbasa in a large frying pan over medium heat. Transfer to a bowl. In same frying pan, saute tomatoes, onion, and jalapeno, stirring until the tomatoes are softened. Add tomato mixture to sausage and toss with cilantro, lime juice, and salt to taste.

Mix sour cream with water. Cut biscuits in half. Top each half with kielbasa mixture and sour cream. Makes 16 servings.

CALZONES

½ pound
Italian pork sausage
cup
chopped onion
¼ cup
chopped red bell pepper
1 can (16.3 ounces)
biscuits
½ cup
grated mozzarella cheese
1½ cups
marinara sauce
, warmed

Preheat oven to 375 degrees.

In a medium frying pan brown sausage with onion and bell pepper over medium heat. Drain and let cool.

Flatten each biscuit into a 6-inch diameter. Top each round with sausage mixture and cheese. Fold dough over filling and press edges firmly with a fork to seal. Bake on an ungreased baking sheet for 12-15 minutes or until golden brown. Serve with marinara sauce for dipping. Makes 8 servings.