Canned Biscuit Recipes // Julie Pacheco //

 

Biscuit Hand Pies

INGREDIENTS

  • 1 log original style biscuits

  • 10 oz of blueberry pie filling (or any pie filling you enjoy)

  • 3 cups canola oil

  • 1 tbs butter

  • Optional glaze: 3/4 cup powdered sugar, 1 tsp vanilla extract and 3 tbs milk whisked together with a sprinkle of powdered sugar.

  • DIRECTIONS

    • On a floured surface, separate each biscuit and flatten using a rolling pin as thin as possible
    • Begin assembling the rolled out biscuits by adding a scoop of your favorite canned pie filling in the center, I used blueberry.
    • With a little egg wash, brush the edges and fold over and pinch the out edge together with finger or a fork until a seal is achieved.
    • To a pot add the canola oil let it get HOT (the oil has to bed hot for the hand pies to cook properly, add the hand pies in for about 2 to 3 minute per side or until a beautiful golden color is formed.
    • Remove them to a seperate plate lined with paper towels or a a cooling rack.
    • Optional glaze: 3/4 cup powdered sugar, 1 tsp vanilla extract and 3 tbs milk whisked together. Pour over cooling pies and top with a sprinkle of powdered sugar!

  • INGREDIENTS

    • 1 can of original biscuit dough

    • 12oz pizza sauce

    • 2 cups mozzarella cheese

    • package pepperoni

    • 1 tsp Italian seasoning

    DIRECTIONS

    • Seperate the biscuits and then peel them in half, doubling the amount of biscuits.
    • Roll them out thinner.
    • To a sheet pan lined with parchment paper, lay out the biscuits and place about 2 tbs pizza sauce, add a scoop of cheese and pepperoni and a sprinkle of italian seasoning. (any toppings can be used)
    • Bake at 400℉ for about 12 – 18 minutes or until golden brown.

  • Biscuit Breakfast Cups:

    • 1/3 pound breakfast sausage

    • 1 tbs all purpse flour

    • dash salt and pepper

    • 3/4 cup milk

    • 2 tbs butter

    • .5 cup shredded frozen hashbrowns

    • 2 eggs

    • 2 tbs milk

    DIRECTIONS

    • In a pan, cook the sausage completely through and crumble.
    • Add in flour, salt and pepper and mix well. Slowly add in the milk and mix.
    • After a couple minutes of simmering, remove from heat and set aside.
    • In another pan, heat the butter and add in the hasbrowns.
    • In a bowl, add two eggs, seasonings of choice, salt and pepper, and 2 tbs milk and whisk together.
    • Once hasbrowns golden in color add in the eggs scramble together.
    • To a muffin tin, peel biscuits in half horizontally and stretch to form to cups.
    • Add a scoop of hashbrowns, eggs, 1 tsp salsa (optional), gravy and a little scoop of cheese.
    • Bake at 375℉ for 20 – 30 minutes or until golden.

  • Biscuit Monkey Bread

  • INGREDIENTS

    • 1 log flaky biscuits

    • 1 tsp cinnamon

    • 1/3 cup brown sugar

    • 1/2 cup sugar

    • 10 tbs butter

    • DIRECTIONS

      • Cut buscuits into about 7 – 8 peices.
      • In a bowl, add in sugar and cinamon and mix well.
      • Grease or butter a bundt pan, dip each biscuit peice into the sugar mix and place in pan.
      • In a pot over medium heat, add in butter, brown sugar and 1/3 cup of the leftover cinnamon sugar mix. Once all melted together, pour into bundt pan.
      • Bake at 350℉ for 25 – 30 minutes. Or until golden
      • Once out of oven, flip over onto plate!

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