There’s so much more to canned biscuit recipes than just a quick side dish.
You probably keep them on hand for a quick breakfast or a warm, soft side to your chicken soup or chili.
I’ll bet you have some in your fridge right now, and they’re calling to be set free!
Smother them in cheesy garlic butter, toss them in cinnamon sugar, or fill them with meaty Sloppy Joe’s.
They’re buttery and flaky and need very little TLC to make a meal or snack.
From strawberry shortcakes to sticky monkey bread, canned biscuits are terrific for a last-minute dessert.
Or how about making your own fried chicken and biscuit sandwiches?
This list of 30 canned biscuit recipes has it all, so head to the kitchen and pop that tube!
I can’t go to a pizza parlor and not order garlic knots. They’re so tender and buttery, and the garlic flavor is wonderfully intense.
I might even prefer them to pizza!
When it comes to recreating them at home, there are six ingredients that are absolutely essential.
Start with melted butter, and mix in fresh Parmesan cheese, garlic powder, oregano, parsley, and salt.
You’ll brush the dough before you bake, and then again when they come out of the oven for maximum flavor.
No time to mess around with garlic knots? How about some simple breadsticks instead?
These would be just as yummy with that butter mix from above, but if you want to keep it simple, all you’ll need is melted butter and garlic salt.
I like to arrange mine quite close on the tray, so they just about touch as they bake.
This gives a nice crust on top but beautiful fluffy edges.
Looking for a last-minute, show-stopping dessert? This monkey bread couldn’t be easier!
Needing just five ingredients, the most you’ll have to do here is chop the biscuits and toss them in cinnamon sugar.
Though it looks like you spent hours slaving over creamy caramel, it’s really just a quick butter and brown sugar sauce that will thicken up as the whole thing bakes.
Making a creamy sauce from scratch can be intimidating to some, but this one is pretty straightforward.
The trick to keeping it smooth is to whisk constantly. Once thickened, you shouldn’t see any lumps of flour leftover.
This is the perfect mid-week recipe you can whip up in a flash, and if you have leftover chicken in the fridge, it’s even faster!
Getting sick of those overnight oats? Why not make a batch of these unbelievably tasty sausage, egg, and cheese biscuit cups?
Using cream cheese will make these extra creamy, but you could always leave that out if you want.
The sausage and cheese has more than enough flavor.
Another way to serve this is to make it into a casserole.
Just chop the biscuits into chunks (like with the monkey bread) and scatter them into a baking dish.
Cover with the egg, sausage, and cheese mix and bake!
Pull-apart bread is a great conversation piece and perfect for a family dinner.
Cheese is a must for this, for flavor and texture. I like to use a mix of mozzarella and strong cheddar cheese.
The great thing about making this in a bundt pan is that you can fill the center with dip. I think warm marinara is the best option!
I was a little skeptical of this recipe at first. It’s more or less buffalo chicken dip covered in fluffy biscuits, right?
Well, yes. That is what it is, but it’s so good!
I definitely think it needs extra cheese over the top, and I and added sweet corn to the mix to pretend it was a little healthier.
Casseroles are awesome for feeding a crowd, and when it comes to Sloppy Joe’s, they can be a real shortcut.
Instead of making individual sandwiches, this recipe is more like a shepherd’s pie.
Layer plenty of the rich and meaty filling on the bottom of your dish, and be sure to cover it with cheese and biscuits.
I like them with some heat, so I also scatter some chopped jalapeños over the cheese before topping it with the chopped biscuits.
Summer is in full swing, and my strawberry garden is in bloom!
I’m collecting a bucket full almost every day, and one of my favorite fast recipes is this strawberry shortcake.
To make the most of that fresh fruit, be sure to macerate it for at least 20 to 30 minutes.
That just means you’ll need to clean and dice the fruit and toss it with sugar. The longer you leave it, the more syrupy it will become.
When making the biscuits, you can just throw them right into the oven.
Or, why not try brushing them with butter and sprinkling over some cinnamon sugar?
No bundt pan? No problem!
Monkey bread muffins are just as tasty, just as sticky, and great for on the go snacking!
Since these will be much smaller, cut the biscuit into smaller pieces so you can fit more into the muffin pan.
I’ve made these in the past, but I prefer to make them into little empanadas.
Instead of pressing the biscuits into muffin pans, I flatten them out and fill them with sausage and cheese.
Use some egg around the edges and fold over into half-moon shapes. Be sure to top with extra cheese and bake until golden.
I’ve also made these with chorizo and feta, and bacon and scrambled eggs, and they were a huge hit!
Chicken pot pie is the ultimate comforting dish, and I make it year-round.
When I have the time, I like to throw on puff pastry or a homemade flaky pie crust.
But to be honest, topping it with biscuits might just be my favorite option!
Biscuits are thicker and more tender, giving you a more substantial meal in one scoop.
I also like to make them in these adorable individual casserole dishes, so there’s no fighting over the biscuits!
As much as I love fried chicken and waffles, I sometimes find it a little too much.
Waffles are tender and soft on the inside, but they have an edge to them and are usually pretty big.
In contrast, soft and buttery biscuits against the crispy fried chicken are a revelation. There’s no better way to do it!
Don’t skip the spiced maple butter. Trust me; it makes the dish.
Dumplings are supposed to be quite dense, but I think I prefer this biscuit option for my chicken and dumplings.
They will cook right in the chicken filling, which will make them plenty dense and tender.
They will rise a little, making them just a touch lighter than regular dumplings.
Just be sure to use buttermilk biscuits, so they don’t rise too much.
This is for the deep-pan pizza lovers of the world. If you like your crust thin and crispy, this probably isn’t the recipe for you.
I think we can all agree that pizza is the best food on the planet, right? Have you ever had bad pizza? Even bad pizza is good pizza.
When that craving hits, we don’t all have the time to make a dough from scratch.
A can of biscuits is the next best thing!
Just be sure to flatten them out before you add the toppings, and don’t be shy. Load them up with plenty of cheese and pepperoni.
This sweet little cake is kind of like that monkey bread from above, with a couple of tasty upgrades.
First, you’ll add orange zest to the cinnamon sugar. Throw it all in a Ziploc bag and toss the chopped biscuits until coated.
Next, you’ll add fruit to the bottom of the baking dish. This could be anything from chopped apples to berries or peaches.
Just be sure to thaw and drain anything frozen, so your cake doesn’t come out soggy.
One thing I’ve noticed about kids is that they will pick their food up wherever possible. Who needs forks, right?
That’s why these cheeseburger cups are such a hit!
Keep them kid-friendly with just ground beef and cheese, or go for something more grown-up with chopped bacon, blue cheese, and chili jam.
It might not be your first instinct to add ham and mashed potato to biscuit cups, but I swear it’s worth a shot!
Since everything is already cooked, you’ll just cook the biscuits here.
If you want them to wow, try piping the mashed potato on top like frosting. It will turn golden in the oven, and they’ll look so cute.
If you’re looking for something warm and cheesy you can eat on the run, these little ham and cheese pillows are for you.
Start by flattening out the biscuits and placing chopped ham and cheese right in the center.
Instead of folding it over like the empanadas, you’ll pinch up the edges until these look like dinner rolls.
These are best brushed with garlic butter and sprinkled with Everything Seasoning.
They might look like cinnamon munchkins, but they’re actually biscuit bites!
All you’ll need for this recipe is some melted butter and cinnamon sugar.
After you bake the biscuit bites, toss them in butter and sugar before placing them back on the baking sheet.
The last step is optional but recommended: broil them for a few minutes to help caramelize the sugar and add a crunch to the coating.
Who doesn’t love bread and cheese? They’re made for each other if you ask me, and these little cheese bombs will knock your socks off.
Why would you make dinner rolls from scratch (which takes hours of mixing and proofing) when you can just pop a can of biscuits and fill them with cheese?
Mozzarella will give you that fantastic cheese pull, but if you want to elevate these, try using brie instead.
How many times have you coated something with garlic butter only to have the freshly minced garlic burn in the oven?
Too many to count, I’m sure!
That’s why this recipe is so perfect! Instead of brushing the garlic butter over the biscuits, you’ll add it to the baking dish first, so it sits under the dough.
Once they’re baked, brush them with extra and enjoy.
Oh boy, this recipe is dangerous. Sweet, spiced, and ready to pop in the oven in just ten minutes?
You’ve been warned!
You’ll start by bulking out some yummy apple pie filling with butter, sugar, cinnamon, and vanilla.
This will make it a little looser so you can cover everything just right.
I love the texture of the biscuits in this because they bake between layers of fruit filling.
That said, you could always add them to the top like a cobbler, instead, if you want some texture.
Also, feel free to swap out the fruit filling. Mixed berries or peaches would be just as delicious.
Homemade pretzels can be a chore to make, and I’ll bet you’ve never thought to buy a lye solution for the kitchen, right?
If all you’re after is a tender, chewy, salty treat with velvety cheese sauce, I recommend taking the shortcut.
That said, these do need to be boiled before you bake them in a water and baking soda mix (rather than lye), which gives these that signature chewy taste.
If you’ve got a big family, you might want to make these mini-monkey breads instead of one big tear and share loaf.
At least this way, everyone has their own, and there’ll be no crossed forks fighting for the last bite!
The garlic butter and parmesan flavor is so classic and will please the whole table. But you could always take things up a notch or two.
Why not try coating the biscuits in ranch dressing mix? Or how about splashing in some hot sauce with the butter?
When baked, these are just round biscuits with a hole in the middle.
But when you fry them and top them with a sweet glaze, you’ll be hard-pressed to tell the difference between these and a treat from Dunkin’.
When frying these babies, don’t overcrowd the pan. I only fry a few at a time, so the oil temperature doesn’t drop too fast.
If you want to coat them in sugar, do so right after they come out of the pan.
If you want to glaze/fill them, be sure to wait until they’re cool.
We all love cinnamon rolls, but who has the time to make the dough the day before and get up early to make and bake them?
Instead of slaving away for hours, maybe you should just use canned biscuits and lots of cream cheese glaze.
One thing I would change here: make some cinnamon butter in your mixer.
Just beat some butter with cinnamon, brown sugar, and a touch of honey.
Then, instead of cutting the biscuits into chunks, try spreading the butter over the top and stacking them up in the baking dish.
Beignets are pretty simple: you’ll make the dough, fry it off, and douse them in more powdered sugar than you think is possible.
There are no fancy fillings or extravagant glazes: just simple donuts and powdered sugar.
So, why not make up a batch with canned biscuits? Top them with enough sugar, and no one will know the difference.
If you’re a grilled cheese lover, then you’ll go bananas for these excellent ham and cheese biscuit sliders.
They might not be grilled, but they are baked until the biscuits are fluffy, the cheese is melted, and the ham is just starting to curl up at the edges.
Want to up your game? Use Gruyere cheese and try making some creamy béchamel sauce.
If you have a bag of frozen mixed veggies, a can of cream of chicken soup, and some leftover chicken, you have everything you need for chicken pot pie filling.
To prevent the biscuits from turning soggy, you’ll pre-bake them for this recipe.
Then add them to the top of the filling in a baking dish and let it all finish cooking together.
Or, you can always just spoon the filling right into a bowl and add baked biscuits to the top.
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