Whether you’re prepping a morning brunch or a Tuesday night dinner, one sentiment remains the same: The easier, the better. So, in an effort to minimize both time and energy spent in the kitchen, let us introduce you to one of our favorite ingredient shortcuts that offers almost as much versatility as a slice of white bread.
Canned. Biscuit. Dough.
Canned biscuit dough is convenient for 3 reasons: it’s inexpensive, it has an impressively long shelf life in the fridge, and it cooks in mere minutes. Better yet, there are endless ways to use this shortcut for flakey, buttery, and downright irresistible dishes. Whether you take it sweet (with cinnamon-sugar or strawberry jam) or savory (extra cheese, please), canned biscuit dough will forever be your trustee baking buddy.
Here are 10 brilliant ways to leverage canned biscuit dough to its fullest potential.
For a fast, easy, and extra fluffy casserole, turn to biscuit dough. Cube and separate the dough, then layer pieces on the bottom of a greased casserole dish. Cover with cooked sausage, shredded cheese, and beaten eggs. But don’t think you need to stop at breakfast—this dough can make your dinner casseroles just as fast and fuss-free.
Calzones, Pockets, or Bombs
Whatever you call them, these dough balls are easy to customize and fun to make with kids. Just separate and flatten out the dough, stuff with your favorite pizza toppings, and fold the dough over on itself. After sealing off the edges completely, bake the dough according to package directions. Brush with melted butter once your stuffed dough pockets come out of the oven.
Simple as it may sound, cooking this dough in a muffin tin lets it take on a new life as a tasty, stuffed muffin. Flatten each biscuit segment and stuff with your favorite breakfast flavors, from sausage and egg to bacon and cheese. Pinching the edges of the dough together, form a ball around the fillings and seal it off completely. Finally, place each ball into a greased muffin tin, coat with a light egg wash, and sprinkle with your favorite seasonings before baking (according to package instructions).
This sharable, delightfully sweet pull-apart breakfast treat will have everybody flocking to the table. To make an easy loaf of monkey bread, start by separating and quartering each biscuit section, then toss the portions in a plastic bag filled with cinnamon sugar, shaking to coat. Transfer the dough pieces to a lightly greased bundt pan, and pour the butter and brown sugar mixture evenly over top. Bake for about 40 minutes, and flip the pan over to reveal the gooey, caramel-coated deliciousness.
The only way to make sausages better is by wrapping them up in a fluffy biscuit blanket. Simply half each section of biscuit dough, roll each into a 6-inch strip and wrap around the entire length of the sausage. Use large sausages for a hearty breakfast, or smaller sausages for fun finger foods.
Whether you serve them for brunch or dinner, these super simple knots make for a delicious addition to a breadbasket. Cut each dough section in half, roll them into 6-inch ropes, and tie each piece into a knot. For sweet cinnamon knots, brush the dough completely with butter and dip them into a cinnamon-sugar mixture before baking. To make pillowy, soft garlic knots, bake the dough until golden brown, then brush with melted garlic butter and serve with your favorite marinara sauce.
Rounds of canned biscuit dough can become the easiest pie crust (or cobbler topping) you’ll ever make. Just separate the layers of each dough section to yield thinner slices, layer them over a chicken pot pie or fruit pie filling, then finish with a brush of egg wash. Whether you go sweet or savory, this pie topping will come out puffy and golden brown every time.
Need a quick weeknight dinner? Chicken and (biscuit) dumplings to the rescue. Cut each separated dough section into 6 pieces and flatten slightly with your fingers. Drop them straight into your hot pot of chicken stew, and cook until the dough has puffed up and soaked up the comforting flavors.
These easy doughnuts don’t require a rest, proof, or rise. Take a section of canned biscuit dough and cut out a hole from the center using a spoon. Drop the dough into a pan of hot oil (a thermometer will help here!) and fry until it reaches a golden brown color. Carefully spoon out the doughnuts from the oil and immediately drain off the grease with some paper towels. Finish off these beauties with a coating of powdered sugar, cinnamon sugar, or homemade glaze.
To turn biscuit dough into crispy, golden waffles, brush a hot waffle iron with melted butter, then place a section of dough in each waffle segment to cook. Better yet, stuff the dough with Nutella, peanut butter, or melty cheese before cooking to perfection.
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