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chef chicklet
Jan 1, 2010 11:18 AM
I'd take a few for breakfast, cut some cream cheese cubes, and about 1 T and a half of different jams, like apricot and blackberry, and put it in the center, wrap, and bake it. Makes a great breakfast treat!
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re: chef chicklet
Fried apple pies. You know like those awful ones in the packages, but good.
Dice and saute some apples with butter, cinnamon and sugar.
Roll out a biscuit into a larger disc, spread apples on one half, and seal into a half circle.
Deep fry, turning once.
Drain and sprinkle with powdered sugar.Delicious and lethal.
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shaogo
Jan 1, 2010 11:15 AM
Roast Pork Buns
I preface this with the disclaimer that I have eaten Grands biscuits and they're not ideal for making pork buns. They're not yeasty and tend to be rather salty (I like a salty biscuit, though). The texture of Grands is just perfect for the roast pork, however.
Go to an Asian market and buy a half a pound of the red-colored barbecue pork. Or, you can get the "boneless spare rib" appetizer at a Chinese restaurant. Mince some onions, saute in oil, add the pork and then add chicken stock to cover the pork. Simmer a long, long time, adding stock as needed (at some point insinuate a half a cup of white wine into the mix) until you can pull the pork apart with only a little difficulty using two forks. As it gets tender, allow it to soak up the remaining liquid. The onions should've melted away. When finished you should have a very moist batch of braised pork. Chop the pork coarsely and heat through with 2 Tbs. of ketchup.
Stuff the Grands biscuits with the pork mixture, sealing it in well. You can make a wash with a beaten egg so the tops brown well and shine. Bake until the biscuit dough's done, about 12-15 minutes or so.
Serve with Chinese mustard (mix Colman's dry mustard with a water/vinegar mix until it forms a thick sauce).
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jmcarthur8
Dec 30, 2009 07:55 AM
Make Bierocks - there are lots of recipes online. They call for bread dough, but I've had this recipe for years:
Brown 1 lb ground beef, saute with a chopped onion, a small head shredded cabbage, 2 T Worchestershire sauce, salt, pepper.
Flatten the biscuits, spoon on some filling, add a slice of cheddar, fold up and crimp closed. Bake for about 30 minutes at 350 degrees, till lightly browned and crispy.
Serve with a mixture of half ketchup, half yellow mustard for a dip. You can use something fancier if you like, but this is the traditional way to serve them in the small town I'm from.›1 Reply -
I just saw a recipe using these biscuits for mini pulled pork sandwiches - a small piece of biscuit in the bottom of a muffin tin, a dollop of prepared pulled pork on top, then another piece of biscuit on top.
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Bake them, refrigerate for a day, then dry in a low oven. Grind into very rich breadcrumbs. Store in the freezer.
This is the kind of fatty white bread I like for almond/garlic/oil/breadcrumb gazpacho. It's already rich, so why not shoot the moon? It also makes very nice pasta topping after a light toasting.
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content
Dec 29, 2009 08:50 PM
Split each Grand biscuit into 2 or 3 layers and either
1) lay it out on a cookie sheet and spread each portion with some kind of dip that you normally bake (I like crab dip) and bake it
2) tuck each layer into a muffin cup and fill with some cooked seasoned ground beef and bake -
Make chicken and dumplings.
Here's a recipe (there are a million versions on the internet)
http://teriskitchen.com/visitors/gs3c...I had this at someone's house once. Out of this world. Who knew?
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As a Pillsbury Bake-Off finalist (Candied Bacon and Apple Canapes in the app category), I think I'm almost duty bound to point you to Pillsbury.com for ideas ;P)
A quick search shows they've got something like 300+ ideas as to how you can use those biscuits - something in there might well strike your fancy.
And I totally feel your pain around having lots of product and not knowing what to do with it. While I was testing recipes, I was buying product left right and center and I'm still left with quantities of Jif Peanut Butter, Smuckers Jam and I'm pretty sure there's probably at least one Pillsbury pie crust that went AWOL somewhere in the depths of my fridge. To make matters worse, we're a family of 2 without kids so using the leftovers is a low process LOL.
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Homemade McDonald's egg biscuit with cheese. Veggie sausage patty is nice on it too (or, I imagine, the real thing). They also work well with a crustless pot pie. Make a cream of mushroom, pea/carrot/garlic sauce (if you eat meat, chicken would be good too) and ladle over the biscuits.
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Use as topping for Ina Garten's chicken stew. This stew is absolutely delicious and I have often brought it to sick friend's when they need extra calories. Grands are rather salty, so I might be careful about the amount of salt you add to the stew.
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hannaone
Dec 28, 2009 11:47 PM
Flatten and fill with any of the following :
sweet red bean paste
seasoned partially cooked minced beef, pork, chicken, turkey, bison, etc (season with chopped garlic, soy sauce, minced green onion, black or white pepper)
brown sugar, cinnamon, chopped fruit - pineapple, sweet apple, asian pear, etc
Cheese & peppers - Cheddar, jack, pepper jack, mozzarella, swiss, (your personal favorite or combination) with diced or sliced jalapeno/chili pepperSteam, fry, or bake
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re: hannaone
Jim from Boston
Dec 29, 2009 05:13 AM
Canned biscuit dough or canned crescent rolls make a pretty good top for chicken pot pie.
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Cherylptw
Dec 28, 2009 07:57 PM
Top stewed chicken to make dumplings; roll them out and add stuffings then fold for empanadas or pizza pockets; here's a great one...pat the biscuits down into large muffin cups, top with some cooked sausage, bacon or ham (or none, if you want to skip), add some hash browns and make a well in the middle...crack an egg in the center and top with shredded cheese. Bake for about 20 minutes or until egg is cooked to order..breakfast to go
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re: Cherylptw
Emme
Jan 1, 2010 08:06 PM
i do a similar strata if stuck with biscuit dough... cut all the biscuits in half, and layer half of the halves in a baking pan, then top with a layer of bacon or crumbled pancetta, then a layer of mushrooms sauteed with caramelized onions, then spinach if desired, and a gentle sprinkling of grated Jarlsberg or gruyere; add the other half of the biscuits. beat milk with eggs and pour over the strata. top with sliced tomatoes bake at 350 til golden, but pull out before done to sprinkle the top with more cheese and finish til cheese is golden.
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re: valerie
MandalayVA
Dec 29, 2009 07:42 AM
Wouldn't biscuit dough be a little too crumbly for either monkey bread or pigs in blankets? I'd go with dumplings.
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Monkey bread is popular in my house - cut into small pieces, roll in butter, cinnamon and sugar, and heap the balls into a cake pan. Bake, and serve by turning out of the pan - everyone just pulls pieces off to eat...
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