Canned Biscuits // In the Kitchen with Momma Mel

 

TACO RANCH BISCUIT BITES

Author: Plain Chicken

Ingredients:

  • 1 lb ground beef
  • 1 (1-oz) package taco seasoning
  • 1 (10-oz) can diced tomatoes and green chiles, undrained
  • ⅓ cup water
  • 1 cup bottled Ranch dressing
  • 2 cup shredded cheddar cheese
  • 2 (12-oz) cans refrigerated buttermilk biscuits

Instructions:

  • Preheat oven to 375ºF. Lightly spray mini muffin pans with cooking spray, set aside.
  • Cook ground beef in a large skillet over medium-high heat until no longer pink. Drain fat. Add taco seasoning, diced tomatoes and green chiles, and water. Simmer for 5 minutes. Cool slightly.
  • Stir together taco meat mixture, ranch dressing, and shredded cheddar cheese.
  • Remove biscuits from cans and split each biscuit into two rounds. Place each biscuit round into muffin tin. Scoop taco meat mixture into biscuit cups.
  • Bake for 12 to 15 minutes, until biscuits are golden brown.

4 ingredients

Meat
  • 1 (3.5 ounce) package Pepperoni
Condiments
  • 1 cup Pizza sauce
Bread & Baked Goods
  • 1 (16.3 ounce) can Pillsbury grands! refrigerated biscuits
Dairy
  • 2 cups Mozzarella cheese

Ingredients

  • 1 (16.3 ounce) can Pillsbury® Grands!® refrigerated biscuits

  • 1 cup pizza sauce

  • 2 cups shredded mozzarella cheese

  • 1 (3.5 ounce) package sliced pepperoni

  • Directions

    1. Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets. Top each round with pizza sauce, cheese and pepperoni.

    2. Bake at 375 degrees F 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.

    3. CRACKED OUT CHICKEN BUBBLE UP

      Author: Plain Chicken

    4. Ingredients:

      • 2 cups cooked chopped chicken
      • 1 (10.5-oz) can Cream of Chicken Soup
      • 8- oz sour cream
      • 1 cup shredded cheddar cheese
      • 1½ Tbsp Ranch dressing mix
      • ¼ cup cooked chopped bacon
      • 1 (12-oz) can refrigerated Grands Jr biscuits (10-count biscuits)

      Instructions:

      • Preheat oven to 350º F. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
      • Combine chicken, soup, sour cream, cheese, Ranch mix, and bacon. Cut each biscuit into 4 pieces. Toss with chicken mixture.
      • Pour chicken mixture into prepared pan. Bake for 25-30 minutes, until bubbly and biscuits are golden brown.

      Taco Bubble Up Bake

    5. 8 ingredients

      Meat
      • 1 lb (at least 80%) ground beef, lean
      Produce
      • 1/2 cup Green onions
      • 1 can Progresso black beans
      Baking & Spices
      • 1 package Old El Paso™ original taco seasoning mix
      Bread & Baked Goods
      • 1 can Pillsbury grands! flaky layers buttermilk biscuits, refrigerated
      Dairy
      • 2 cups Mexican cheese blend
      Prepared
      • 1 can Old El Paso™ red enchilada sauce
      Liquids
      • 2/3 cup Water

      • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
      • 2
        In 12-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring frequently, until thickened. Stir in enchilada sauce, black beans, 1 cup of the shredded cheese and the green onions. Separate dough into 8 biscuits. Cut each into 8 pieces. In large bowl, using rubber spatula, mix biscuit pieces and beef mixture, stirring gently to combine. Spoon evenly into baking dish. Bake 20 to 25 minutes or until biscuits are golden brown and thoroughly baked in center of casserole. Sprinkle remaining cheese over top. Bake about 5 minutes or until cheese is melted. Sprinkle with additional sliced green onions, if desired.

      • FRENCH ONION CHICKEN BUBBLE UP

        Author: Plain Chicken

      • Ingredients:

        • 2 cups cooked chopped chicken
        • 1 (10.5-oz) can Cream of Chicken Soup
        • 1 cup refrigerated sour cream French Onion Dip
        • 1 cup shredded cheddar cheese
        • 1 (12-oz) can refrigerated Grands Jr biscuits (10 count)
        • ¼ cup French Fried Onions

        Instructions:

        • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
        • Combine chicken, soup, dip, and cheese. Cut each biscuit into 4 pieces. Toss with chicken mixture.
        • Pour chicken mixture into prepared pan. Top with French fried onions.
        • Bake uncovered for 25-30 minutes, until bubbly and biscuits are golden brown.

        Pizza Bubbly Bake

        • 1 pound Italian sausage
        • 15 ounce jar pizza sauce
        • 12 ounce tube refrigerated Pillsbury Grands Jr. Biscuits
        • 2 cups shredded mozzarella heese
        • sliced pepperoni

      • Instructions

        • Preheat oven to 375F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray. Cut each biscuit into eighths.
        • Brown and crumble the Italian sausage and drain any excess grease.
        • In a bowl, combine pizza sauce with cut-up biscuits and cooked sausage. Stir to combine.
        • Spread this mixture evenly into prepared baking dish.
        • Then top with shredded cheese and sliced pepperoni. Sprinkle with dried parsley (if using)
        • Bake uncovered for about 25-30 minutes or until biscuits are cooked through.


      • CHICKEN POT PIE CASSEROLE

        • 1 can cream of chicken soup
        • 1 cup sour cream
        • 1 cup cheddar cheese, shredded
        • 1 ½ cups mixed frozen vegetables
        • 1 tsp garlic powder
        • 1 tsp salt
        • 1 12oz can refrigerated biscuits
        1. Preheat oven to 350F.
          In a medium-size bowl, add all ingredients except the refrigerated biscuits
        2. Using a spatula, mix all ingredients until well blended
        3. Cut each biscuit into fourths and incorporate it into the chicken mixture
        4. Grease a 9×13 inch casserole dish and spread your chicken biscuit mixture evenly
        5. Bake, uncovered, for 35-45 mins or until bubbly and golden.

        Easy Pumpkin Pull-Apart Loaf

      • ngredients
         

        • 3/4 cup pumpkin puree not pumpkin pie mix
        • 1/2 cup granulated sugar divided
        • 1 teaspoon vanilla extract
        • 1 teaspoon pumpkin pie spice
        • 1 large egg
        • 1 can 8 count Pillsbury Grands Biscuits (homestyle or buttermilk, not flaky)
        • 1 teaspoon cinnamon

        GLAZE:

        • 1/2 cup powdered sugar
        • 1 teaspoon cinnamon
        • 3 tablespoons heavy whipping cream or milk

        Instructions

        • Preheat oven to 350°F. Spray an 8x4 or 9x5 loaf pan with nonstick cooking spray (use the kind with flour for best results).
        • Stir together the pumpkin puree, 1/4 cup granulated sugar, vanilla, pumpkin pie spice, and egg. Set aside.
        • Open the can of biscuits and slice each in half horizontally. Stir together remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Coat each slice of raw biscuit dough with the cinnamon sugar mixture.
        • Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuits and pumpkin. Place carefully into the pan.
        • Bake for about 30-40 minutes, or until the top is golden and the center is cooked through. Cool before glazing. Note: the center shouldn't be raw, but will be moist and gooey. If the top starts to brown too fast, cover with foil and reduce oven temperature to 325°F.
        • To make the glaze: whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart, and serve.
        • Store loosely covered for up to 2 days.

      • Fresh Peach Hand Pies

      • Ingredients

        • 5 peaches peeled and sliced (approx. 3.5 cups)
        • 2 tbs butter
        • 1 tbs vanilla
        • 1/4 cup brown sugar
        • 1/4 cup white granulated sugar
        • 1/4 tsp nutmeg
        • 1/4 tsp cinnamon
        • 1/8 tsp cloves
        • pinch of salt
        • zest from 1/2 lemon
        • 2 pre-made refrigerated pie crusts rolled
        • 1 egg white
        • 2 tbs water
        • 1/4 cup of cinnamon and sugar mixture equal parts for dusting (optional)

        Instructions

        • Preheat oven to 350 degrees. Melt butter in large pan, add vanilla. Blend in sliced and peeled peaches and toss to coat. Add sugars, spices, salt and lemon zest. Cook over medium heat until peaches are soft and liquid is reduced. Remove from heat and strain peaches.
        • Unroll premade pie crust and press with rolling pin to stretch. Using a small bowl (approx. 4 inches wide) cut out circles from the pie crusts to yield about 14 circles. Fill circles with 1 tablespoon of peach mixture in the middle, being careful not overfill. Fold circle over to create a filled semi-circle and press edges to seal and make decorative edge with the back of a fork. Continue process until all hand pies are completed.
        • Place hand pies on parchment-lined baking sheet. Beat egg white with 2 tbs of water to create egg wash and lightly brush onto hand pies. Dust hand pies with cinnamon-sugar blend. Bake hand pies for 15-20 minutes or until lightly browned.
        • Remove the pies from the oven, and let stand to cool slightly before serving.

        Notes

        Pies can be enjoyed on their own or served warm with vanilla ice cream



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