Tag Archives: biscuits

Easy Appetizers

21 Jan

My sister and I made some yummy, easy appetizers for New Year’s Eve.  The nice thing about these is that one uses crescent rolls and the other uses biscuits, which tend to be on sale fairly often.

Bacon Cheese Pinwheels and Mozzarella Bites

Bacon-Cheddar Pinwheels

What you need:

1 can crescent rolls
4 slices bacon, crumbled
1/2 cup shredded cheddar cheese

How to make it:

Preheat oven to 350 F.

Open can of dough, unroll, and press into a large rectangle.  Sprinkle bacon and cheddar evenly over the dough.  Roll the dough from one side, and pinch the edge to close.  Cut the roll into about 16 pieces, placing each piece on a baking sheet.

Bake in the preheated oven for 12-17 minutes, or until golden brown.

Mozzarella Bites

What you need:

1 can Grands biscuits
2-3 mozzarella cheese snack sticks
Olive oil
Garlic salt
Grated Parmesan cheese

How to make them:

Preheat oven to 350 F.

Cut each Grands biscuit in half and cut each mozzarella cheese snack stick into 1-inch sections.  Press each biscuit piece into a circle, and place a section of cheese on each circle.  Pull up sides of the biscuit around the cheese, and press to close.  Place the sealed side of each biscuit down on a baking sheet.  Brush the tops with olive oil, and sprinkle with the seasonings and grated Parmesan.

Bake in the preheated oven for 12-15 minutes, or until golden brown.

Breakfast Biscuit Bowls

9 Jun

As promised, here is the update on my next round of biscuit bowls!

Once again, I used 1 can of Grands biscuits.  This time, I sprayed the small Pyrex bowls on the outside, rolled together 2 Grands biscuits, and spread it over the outside of the bowl.  I lined a baking sheet with aluminum foil, placed the upside down bowls on the sheet, and baked in the oven at 350 F.  After 12 minutes, I started checking them, and mine were finished in 20 minutes.  Time may vary by oven and by what you bake them on.

Biscuit bowls after bakingThen, I worked on the filling.  You can see a peek of the skillet in the picture above.  I started by removing the casings from breakfast sausage and crumbling and cooking in a  large skillet over medium heat.  Once browned, I left the fat in and mixed in small cubes of red potatoes.  I let this cook for a while to let the potatoes soften.  Next, I added in some diced red onion, and cooked until the onions were translucent.  Then, I added in diced mushrooms and chopped fresh spinach.  Once the spinach wilted, I pushed it all up to one side, and on the empty side, added in 6 eggs that I had whisked with a couple of tablespoons of milk.  Once this cooked up and I stirred to scramble, I mixed the eggs in with the rest, giving me this delicious-ness:

Sausage, red potato, red onion, mushroom, spinach, and scrambled egg filling for biscuit bowls


Then, assembly time!  My older daughter added grated Parmesan to hers, I added crumbled feta to mine, and my younger daughter and my husband added shredded cheddar to theirs.  I had some filling leftover, so I made a few burritos using large flour tortillas that I had on hand.

Breakfast Biscuit Bowl with Parmesan cheese Breakfast Biscuit Bowl with crumbled feta


I was very pleased with how it all turned out, and we will be having this again, and soon!



Taco Biscuit Bowls

4 Jun

Recently, Grands biscuits were on sale for $0.99 each, so I picked up a couple of cans.   I know, I know, I’ve been really good about making my own biscuits, but some nights I do still like to have the convenience items.  I’ve had biscuit bowls a couple of times eating out, but haven’t tried making them yet.  There are a few ways to go about it, like baking the biscuits bowl first, then adding your fillings.  However, I decided to bake the biscuit bowl with the filling in it, and tonight, based on what I had, I decided on making a taco filling and serve it with a side of Spanish Rice.  I think the taco was good, but I would prefer finding maybe a corn meal crust to use with this instead.  Also, I’m already thinking of the next filling for the biscuit bowls, I think it will be more of a breakfast bowl, with sausage crumbles, scrambled eggs, onion, cheese, maybe some kind of veggies.  I’m getting hungry again just thinking about it!  I’ll update when I do make them that way.  I baked these in my 2 cup glass Pyrex bakeware.  These haven’t been used to bake before, usually I just use them for storage or when I make pudding.

Taco Biscuit Bowl


Taco Biscuit Bowl

What you need:

1 can Grands biscuits
1 pound ground beef
2/3 cup water
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon salt
1 cup salsa
1 cup cheese

How to make it:

Preheat the oven to 400 F.

In a large skillet, brown  the ground beef.  Stir in water and chili powder, cumin, onion powder, garlic powder, oregano, and salt.  Stir well.  Reduce heat to low and simmer for 10-15 minutes.

Meanwhile, spray 4 2-cup glass baking dishes with cooking spray.  Take 2 biscuits and press into the bottom and sides of one of the dishes.  Repeat for the other 3 baking dishes.  Next, fill with the seasoned ground beef.  Then, top each with the salsa and the cheese.

Line a baking sheet with aluminum foil and put each of the baking dishes on the baking sheet.  Bake in the preheated oven for 15-20 minutes, or until the biscuits become golden brown.  Remove and allow to cool a few minutes before serving.

Mini Chicken Pot Pies

21 Mar

Once I saw a picture of these, I knew it was something I wanted to try.  What’s funny is that 2 different friends on Facebook posted pictures with recipes that were similar, yet different.  So, I picked this version to try first, and may try another version in the near future.  I did modify from the original a bit.  It called for a can of condensed cream of chicken soup, which I am not a fan of, so I substituted butter, flour, milk, and chicken broth.  I also used 1 larger can of Grands biscuits, the can with 8 biscuits.  I took about 1/3 out of each biscuit, and put 2 of the thirds together to make another biscuit, getting 12 biscuits in all.  The whole family liked them!

Chicken Pot Pie Cupcakes
Mini Chicken Pot Pies
Based on recipe here

What you need:

1 pound boneless, skinless chicken breast, cut into bite-size pieces
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup chicken broth
1/2 teaspoon poultry seasoning
1 cup frozen mixed veggies (I used a mix of peas, carrots, corn, and green beans)
1 cup shredded cheddar cheese
1 can of 8 Grands biscuits

How to make it:

Preheat the oven to 400 F.

In a large skillet, heat some olive oil over medium high heat.  Add chicken and cook until no longer pink inside and a little browned on the outside.  Remove from skillet to a plate.

In the same skillet, melt the butter.  Stir in the flour, stirring continuously.  Whisk in milk and chicken broth.  Let it cook for a few minutes to thicken.  Next, stir in the poultry seasoning, chicken, and mixed veggies.  Remove from heat.

Spray a 12 cup muffin tin with non-stick spray.  Remove about 1/3 from each of the 8 biscuits and use the pieces to form 4 more biscuits, giving you 12 all together.  Spread each biscuit into each muffin cup.  Spoon the chicken mixture into each  biscuit.  Top each with shredded cheese.

Bake in the preheated oven for 15 minutes, or until biscuits are golden brown.

Sloppy Joe Turnovers

9 Jan

Sloppy Joe Turnovers


Yum, yum, yum!  My husband had been talking about having sloppy joes for dinner, so I started looking up recipes for them.  I remembered that Lori at My Kinda Rain had a recipe for Sloppy Joe Turnovers, and since I had a can of Grands biscuits in the refrigerator, I decided to give them a try!  I did use a different filling than she did, but then made them turnovers.  Eventually, I would like to come up with  my own biscuit recipe to use instead of biscuits from a can, but I have some work on my bread and biscuit skills to do first.   I like the turnovers because they aren’t as messy….which I know pretty much defeats the purpose of them being “sloppy” joes, but it’s nice when you have small kids.  I paired this with Broccoli Cheddar Cheese Soup, and it was a great, filling meal!


Sloppy Joe Turnovers

What you need:

1 pound ground beef
1/2 cup onion, chopped
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon yellow mustard
Salt and pepper to taste
1 can biscuits (I used Grand biscuits, but regular biscuits can be used as well)

How to make it:

Preheat oven to 375 F.

In a large skillet, brown the ground beef.  Drain any fat.  Add chopped onion and cook until onions are soft.  Stir in ketchup, Worcestershire sauce, brown sugar, yellow mustard, salt, and pepper.  Simmer over medium-low heat for about 10 minutes to let it thicken.

Roll out each biscuit to about 1/4″ thickness.  Scoop about 1/4 cup of meat mixture onto each biscuit.  Fold in half and press edges together well.  Place all on a baking sheet.

Bake in the preheated oven for 15-20 minutes, or until biscuits are golden brown.

Cheddar Garlic Biscuits

2 Mar

I made these tonight to go with the Garlic Butter Shrimp we had tonight.  These taste a lot like the biscuits they serve at Red Lobster, and aren’t very hard to make.


Cheddar Garlic Biscuits
Based on recipe here 

What you need:

2 cups Bisquick baking mix
1/2 cup milk
3/4 cup shredded cheddar cheese
3/4 teaspoon garlic powder, divided
1/4 cup butter
1 teaspoon dried parsley

How to make it:

Preheat oven to 450 F.

Mix together the Bisquick, milk, cheese, and 1/4 tsp garlic powder in a bowl.  Drop biscuits by spoonful onto an ungreased baking sheet, you should have dough to make 12 biscuits.

Melt butter, and stir in the remaining 1/2 teaspoon garlic powder and the parsley.  Brush half of the mixture over all the biscuits.

Bake in the preheated oven for 8-10 minutes.  Remove from oven and brush the remaining butter mixture over all the biscuits.

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