101 Things to Do With Canned Biscuits (9 page)

CRUNCHY PEANUT RING

½ cup
butter
1 cup
chopped peanuts
¾ cup
brown sugar
¼ cup
maple syrup
2 cans (12 ounces each)
honey butter biscuits

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

Melt butter in a saucepan. Stir in peanuts, brown sugar, and maple syrup. Pour ¼ cup sugar mixture into pan. Separate biscuits and then stand each biscuit on end, slightly overlapping around the pan. Pour remaining sugar mixture over biscuits. Bake for 20-30 minutes or until golden brown. Let cool for 5 minutes and invert onto serving plate. Makes 8-10 servings.

CHOCOLATE OATMEAL BARS

1 can (16.3 ounces)
flaky biscuits
1 cup
semisweet chocolate chips
1 can (14 ounces)
sweetened condensed milk
2 cups
oatmeal
cup
brown sugar
½ cup
butter,
melted
2 teaspoons
vanilla

Preheat oven to 400 degrees.

Cut each biscuit in half horizontally. Place biscuits in ungreased 13 x 9-inch baking pan. Press over bottom and up one inch on sides to form a crust. Sprinkle chocolate chips over dough. Pour condensed milk over chips. Combine remaining ingredients and spread evenly over top. Bake 15-20 minutes or until golden brown. Cool for 5 minutes and cut into bars. Makes 3 dozen bars.

PEACH PINWHEELS

½ cup
sugar
2 teaspoons
vanilla
1 tablespoon
flour
1 can (14 ounces)
peaches
, drained
2 teaspoons
lemon juice
½ cup
brown sugar
2 tablespoons
ground ginger
½ teaspoon
cinnamon
1 can (16.3 ounces)
honey butter biscuits
1 tablespoon
butter
, melted
3 tablespoons
powdered sugar

Preheat oven to 375 degrees.

Blend sugar, vanilla, and flour. Add peaches and lemon juice and toss. Pour mixture into 10-inch cake pan. Bake until bubbling, about 30 minutes.

Mix brown sugar, ginger, and cinnamon. Cut each biscuit in half horizontally. Brush center and sides of biscuits with melted butter. Top bottom half with sugar mixture. Replace top. Slice each biscuit into 4 strips. Twist strips and form into pinwheels.

Once peach mixture is bubbling, place pinwheels on top and return to oven. Bake until biscuits are golden brown, about 15 minutes. Cool for 10 minutes. Dust with powdered sugar and serve. Makes 10 servings.

CHANTILLY CREAM
STRAWBERRY SHORTCAKE

1 can (16.3 ounces)
biscuits
4 pints
strawberries,
quartered
½ cup
Grand Mariner
½ cup
sugar
2 tablespoons
lemon juice
1 cup
heavy cream
2 tablespoons
powdered sugar

Bake biscuits according to package directions.

In a mixing bowl, combine strawberries, Grand Mariner, sugar, and lemon juice. Stir gently. Let stand at room temperature until juices form.

In a chilled mixing bowl, whisk cream until it begins to thicken. Add powdered sugar and continue to whisk until peaks form.

Cut biscuits in half horizontally and place bottom halves in a bowl or on a plate. Spoon strawberries evenly among biscuits. Top with cream and biscuit top. Drizzle remaining juice from strawberries evenly among biscuits. Makes 8 servings.

APPLE UPSIDE-DOWN CAKE

3 tablespoons
unsalted butter
½ cup
brown sugar
1 pound apples,
peeled,
cored and cut
into thin wedges
1 can (12 ounces)
honey butter biscuits

Preheat oven to 400 degrees.

Heat butter over moderate heat until foam disappears. Stir in brown sugar and remove from heat. Spread evenly along bottom of well-greased 9-inch pie pan. Place apples, slightly overlapping, evenly around pan. Top with biscuits. Bake for 15-20 minutes or until biscuits are golden. Cool about 3 minutes. Invert cake onto serving plate. Makes 10 servings.

ORANGE BISCUITS

1 can (16.3 ounces)
biscuits
¼ cup
sugar
1 teaspoon
cinnamon
1 cup
orange juice
, divided
½ cup
sugar
3 tablespoons
butter
, melted
2 teaspoons
grated orange peel

Preheat oven to 400 degrees.

Cut each biscuit into fourths. Combine ¼ cup sugar and cinnamon in a small bowl. Dip each biscuit piece in ½ cup orange juice and coat with sugar mixture. Place in a lightly greased 9-inch baking pan.

Combine ½ cup sugar, ½ cup orange juice, melted butter, and orange peel. Pour over biscuits. Bake 20-25 minutes. Makes 10 servings.

MARMALADE BISCUITS

1 cup
orange marmalade
4 tablespoons
butter,
softened
1 can (12 ounces)
honey butter biscuits

Preheat oven to 425 degrees.

Combine butter and marmalade, mixing well. Coat bottom of an 8-inch baking dish with mixture. Separate biscuits and place evenly in pan. Bake for 15-20 minutes or until biscuits are golden. Immediately invert onto a serving plate. Makes 10 servings.

WHITE CHOCOLATE
BERRY BREAD PUDDING

1 can (12 ounces)
honey butter biscuits
¾ cup
grated white chocolate baking bars
cups
sugar
3½ cups
milk
1½ cups
whipping cream
2 tablespoons
butter,
melted
1 tablespoon
vanilla
4
eggs
1 cup
raspberrie
s, frozen
1 cup
blueberries
, frozen

Sauce:

cup
sugar
2 tablespoons
Bisquick mix
1 cup
raspberries,
frozen
1 cup
blueberries
, frozen
½ cup
water

Bake biscuits according to package directions. Break up biscuits into pieces; spread in a 13 x 9-inch baking dish. Sprinkle with white chocolate. In large bowl, beat sugar, milk, whipping cream, butter, vanilla, and eggs with electric mixer on low speed until blended. Pour over biscuits in baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.

Preheat oven to 350 degrees. Stir berries into biscuit mixture. Bake uncovered about 1 hour or until golden brown and toothpick inserted in center comes out clean.

In a saucepan, combine sugar and Bisquick mix. Stir in berries, and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Serve pudding warm topped with sauce and fresh berries. Store in refrigerator. Makes 10 servings.

CARAMEL BISCUIT BITES

1 can (16.3 ounces)
biscuits
1 teaspoon
sugar
teaspoon
cinnamon
2 tablespoons
caramel apple dip
2 teaspoons
milk
1 teaspoon
chopped pecans

Bake biscuits according to package directions.

In serving bowl, mix sugar and cinnamon. Cut each biscuit into 8 wedges; toss them in the sugar mixture.

In small microwavable bowl, mix caramel apple dip, and milk. Microwave uncovered on high 15-30 seconds or until melted and hot. Evenly distribute biscuit pieces in eight dessert bowls. Stir caramel and drizzle over biscuit pieces. Sprinkle with pecans. Makes 8 servings.

SWEET POTATO BREAD PUDDING

1 can (16.3 ounces)
biscuits
1 cup
chopped pecans
½ cup
raisins
2½ cups
milk
2½ cups
half-and-half
1¼ cups
mashed, baked sweet potatoes
1 cup
sugar
¼ cup
butter, melted
1 tablespoon
vanilla
½ teaspoon
cinnamon
½ teaspoon
nutmeg
4
eggs

Sauce:

2 cups
powdered sugar
1 cup
butter,
melted
½ cup
orange juice
2 teaspoons
cornstarch
4
egg yolks
, beaten

Bake biscuits according to package directions. Break biscuits into random-sized pieces. Butter bottom and sides of a 13 x 9-inch baking pan. Spread biscuit pieces in pan. Sprinkle with pecans and raisins. In large bowl, beat all remaining pudding ingredients with electric mixer on low speed until blended. Pour over biscuits. Cover and refrigerate at least 2 hours but no longer than 8 hours.

Preheat oven to 350 degrees. Stir mixture in pan. Bake 1 hour or until top is golden and toothpick inserted in center comes out clean.

Meanwhile, in saucepan, heat all sauce ingredients over low heat 5-10 minutes, stirring constantly with wire whisk, until slightly thickened and temperature reaches 165 degrees for 15 seconds. Serve warm over pudding. Store covered in refrigerator. Makes 10 servings.

BISCUIT COOKIES

1 can (16.3 ounces)
biscuits
½ cup
chocolate chips
½ cup
brown sugar
2 teaspoons
margarine

Preheat oven to 325 degrees.

Cut each biscuit in half horizontally. Flatten into 4-inch rounds. Cut into fourths or cut into shapes with a cookie cutter. Place on a lightly greased baking sheet.

Mix chocolate chips, sugar, and margarine in a microwave safe bowl. Cook in microwave for about 2 minutes on high until chocolate has completely melted. Stir well. Spread chocolate mixture over biscuits. Bake for 8-10 minutes. Makes approximately 32 cookies.