PILLSBURY BISCUITS INGREDIENTS RECIPES

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4 WAYS YOU NEVER THOUGHT TO USE PILLSBURY BISCUITS ...



4 Ways You Never Thought To Use Pillsbury Biscuits ... image

At Book recipe, we try and think outside the box—or in this case, outside the biscuit. We’ve got four genius hacks to turn Pillsbury biscuits into four killer recipes that might probably totally surprise you.

Provided by Book Recipe

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 71

Monkey Bread in a Jar
Ooey, gooey, cinnamon treats don't get any easier (or cuter!) that this simple Monkey Bread baked in a jar. Four ingredients is all you need to get this recipe right in your belly!Ingredients
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
1/2 cup sugar
1 tablespoon cinnamon
1/2 stick butter
Turkey Caprese Biscuit Bake
This delicious, cheesy dish helps you get a fresh and filling dinner on the table with just a few minutes of prep.
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1/2 lb (about 8 slices) thinly sliced deli turkey, diced
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon olive oil
1/4 teaspoon ground black pepper
1 cup halved cherry tomatoes
1/4 cup shredded fresh basil leaves
Strawberry Shortcake Dip
Why wait for dessert to have dessert? Sweeten up your appetizer game with this clever dip version of classic strawberry shortcake. It’s almost too pretty to eat, but where there’s a will, there’s a way.
Biscuits
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
2 tablespoons butter, melted
1 tablespoon sugar
Dip
1 package (16 oz) fresh strawberries, stemmed and diced
4 tablespoons sugar
1 tablespoon vanilla
1/2 teaspoon finely grated lemon peel
1 package (8 oz) cream cheese, softened
1 container (6 oz) Yoplait® Original vanilla yogurt
2 tablespoons thinly sliced fresh mint leaves
Chicken Pot Pie Cupcakes
Turn classic chicken pot pie into individually portioned cupcakes. Just as delicious, but way cuter.
1 chicken breast, poached and diced
1 can (14.5 oz) cream of chicken soup
1 cup frozen mixed vegetables
1 cup shredded cheddar cheese
1 tablespoon Herbs De Provence
1 teaspoon onion powder
1 teaspoon garlic salt
1 can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)

Steps:

  • Monkey Bread in a Jar
  • Clean eight small canning jars. Spray each generously with nonstick cooking spray.
  • Open the biscuits. Cut each biscuit into eight small pieces.
  • Mix together the sugar and cinnamon. Melt the butter in a small, microwave-safe bowl.
  • Dip the biscuits in butter, then in the cinnamon sugar mixture. Place eight sugared biscuit pieces in each prepared jar.
  • Bake jars in an oven preheated to 400°F for 16-18 minutes.
  • Allow jars to cool slightly before spooning frosting atop. Serve immediately or cover hot jars with a canning lid and ring. Listen for a pop that indicates the jar has sealed. Feel free to ship jars that have sealed in the mail, so long as they arrive at their destination within 3 days.
  • Turkey Caprese Biscuit Bake
  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 8 biscuits. Place in dish, touching. Using sharp knife, cut two X-shape slits about 1/2 inch deep in top of each biscuit. Bake 17 to 20 minutes or until golden brown and cooked through in center.
  • Meanwhile, in medium bowl, mix turkey and cheese.
  • Cool biscuits 2 minutes. Spread and press each biscuit open to form a cup. Brush biscuits with olive oil. Fill each biscuit with turkey mixture. Sprinkle with pepper. Bake 11 to 14 minutes or until cheese is melted and mixture is hot in center (at least 165°F). Sprinkle with tomatoes and basil.
  • Play around with the stuffing flavors -- try sliced deli chicken and shredded cheddar.
  • Have more than enough fresh basil in your herb garden? Make a fresh pesto to drizzle on top in place of the shredded basil.
  • Strawberry Shortcake Dip
  • Heat oven to 375°F. Line large rimmed baking pan with cooking parchment paper. Separate dough into 8 biscuits. Cut each biscuit into 4 strips. Place on pan. Brush top and sides of each biscuit piece with melted butter; sprinkle with 1 tablespoon sugar. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
  • Meanwhile, in medium bowl, mix strawberries, 1 tablespoon of the sugar, the vanilla and lemon peel. Let stand 5 minutes.
  • Meanwhile, place remaining 3 tablespoons sugar, the cream cheese and yogurt in medium bowl. With electric mixer, beat on medium speed until creamy and smooth. Spread cream cheese mixture on serving plate. Drain strawberry mixture, if necessary; spoon on top of cream cheese mixture. Sprinkle with mint leaves. Serve dip with biscuits as dippers.
  • Tips:
  • Both the cream cheese mixture and the strawberries can be made and refrigerated, separately, up to 4 hours ahead. Bring to room temperature before serving.
  • For easiest serving, use a spreader or butter knife.
  • Chicken Pot Pie Cupcakes
  • Preheat your oven to 400°F. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
  • Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.
  • Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
  • Let rest for about 3 minutes and dig in!

Nutrition Facts : Calories 200, FatContent 20 grams

STUFFED PILLSBURY BISCUITS FOR BREAKFAST - MY HEAVENLY RECIPES



Stuffed Pillsbury Biscuits for Breakfast - My Heavenly Recipes image

Provided by Michelle

Yield 4

Number Of Ingredients 4

1 lb ground breakfast sausage
4 eggs
1 cup cheddar cheese (shredded)
1 can (8-10 large biscuits (like Grands))

Steps:

  • Preheat oven to 375 F.
  • In a large skillet brown the sausage - drain but leave a little grease in the pan.
  • Crack the eggs directly into the pan and stir until cooked.
  • Remove the pan from the heat and let cool for about 5 minutes.
  • Split each biscuit in half and gently press them down and out to form a large thin circles.
  • On one biscuit half, place a generous portion of the sausage & egg mixture in the center.
  • Top the mixture with cheese.
  • Place the 2nd half of the biscuit over the mixture and use a fork to press the edges together to seal.
  • Bake until golden brown.
  • Serve immediately and enjoy!

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