30 BEST WAYS TO USE CANNED BISCUITS
These canned biscuit recipes will give you a new appreciation for them! From monkey bread to chicken dinners to tempting desserts, canned biscuits make mealtime even easier.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a canned biscuit recipe in 30 minutes or less!
Nutrition Facts :
STEAK BITES
Provided by Ree Drummond : Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Trim off the excess fat from the meat, and then cut strips less than 1-inch wide. Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
- Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
- Next, turn on your ventilation fan-you'll need it! Heat the skillet over medium-high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, and then get very brown, before you add the meat.
- Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. Don't stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside.
- Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!
CANADIAN TEA BISCUITS
A delicious recipe with a mingling of melt-in-your-mouth flavor!
Provided by Allie K
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
- Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 34.5 g, Cholesterol 13.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 5.4 g, Sodium 707.4 mg, Sugar 2.1 g
TEETHING BISCUITS
This recipe was used by my sister-in-law and seemed to work very well. It uses honey as sweetener instead of sugar.
Provided by BETSY4020
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the egg, honey, molasses and vanilla until well blended. Combine the whole-wheat flour, dry milk, soy flour and wheat germ; stir into the molasses mixture until a smooth dough forms. On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut in to finger length strips, and place onto an ungreased cookie sheet.
- Bake for 15 minutes in the preheated oven, until firm. Cool and store in an airtight container at room temperature.
Nutrition Facts : Calories 65.1 calories, Carbohydrate 12.1 g, Cholesterol 15.7 mg, Fat 0.7 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 12.9 mg, Sugar 5.6 g
FLAKY BUTTERY BISCUITS
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 small biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Butter or line a baking sheet.
- In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
- For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
BEATEN BISCUITS
Small and firm, these are really more like soda crackers than flaky doughy biscuits. They are great with Baked Country Ham.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 3 dozen
Number Of Ingredients 6
Steps:
- Line two baking sheets with the dull side of aluminum foil facing up. Set aside. In the bowl of a food processor, pulse to combine flour and salt. Add butter and shortening, and pulse until the mixture resembles fine meal. With the machine running, pour in milk and ice water through the feed tube. Mix until most of the dough has formed a ball, then continue to process for 2 minutes.
- Heat oven to 300 degrees, with a rack in the center. Transfer the dough to a lightly floured surface. The dough will appear wet and slick. Sprinkle top of dough lightly with flour. Use a rolling pin to beat across the top of the dough, beating in the flour, until the dough is about 10 inches long and 1/2 inch thick in size. Fold up the dough loosely into thirds, sprinkle again with flour, and beat flour in. Stretch out the dough again until it is about 1/4 inch thick. Sprinkle the dough again with flour, and repeat process for about 10 minutes. The dough will become very smooth, and little bubbles will form in it. As the dough is beaten with the flour and folded, very thin layers form in the dough.
- When the dough is smooth and satiny, roll out until about 3/8 inch thick. Cut out biscuit rounds with a 1 1/2-inch biscuit cutter. Transfer the rounds to prepared baking sheets, placing them about 1 inch apart. Prick each round twice with the tines of a small fork, poking fork all the way down through the dough to the baking sheet.
- One sheet at a time, bake the biscuits 15 minutes; reduce heat to 200 degrees. Continue to bake until biscuits are golden brown on the bottom but not colored on the top; biscuits will dry out in center as well. Watch carefully, this can take anywhere from 15 to 30 minutes more. The biscuits actually turn a very slight white-pink color when done; they should not be golden or brown on top at all. Continue to sprinkle any remaining dough with flour, and beat and bake any scraps of dough until all the dough has been used. Biscuits freeze well in an airtight container, up to 1 month.
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