Separate 1 biscuit into 3 layers. Brush 1 layer with melted
In 10-inch nonstick skillet, mix cooked beef and barbecue sauce. Heat over medium-high heat, stirring constantly, until hot.
Pull each biscuit apart into 2 layers; press each into 4-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 1/4-inch rim. Fill with beef mixture; sprinkle with cheese.
Bake at 375 degrees F 13 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.
eparate each biscuit into 3 layers.
Place 1 biscuit layer
separate each evenly into 2 layers, making 16 biscuit rounds. Press
Heat oven to 375\u00b0F In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375\u00b0F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Substitution/Expert Tips: Substitute 2 ...
Heat oven to 375 degrees F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375 degrees F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a Bundt pan and let it melt in the preheating oven. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl. Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish.
Heat oven to 375\u00b0F In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375\u00b0F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Variations: If your family loves cheese ...
Roughly chop Artichoke Hearts.
In a medium bowl mix together the Cream Cheese, Sour Cream, Parm, salt and pepper, and Cayenne. Use a food if you have one, but if not, mixing it by hand will be just fine.
Add the sauce into the Spinach and Artichokes, fold in one cup of the Mozzarella.
Cut each Biscuit into fourths. Add them into the bowl and gently mix them into the saucy Spinach & Artichokes, coating them completely.
Pour it all into a 9 x9 inch baking pan and top it with that reserved cup of Mozzarella.
Bake it at 350 degrees ...
sed the Country Style or Grands Flaky Layers biscuits successfully in this recipe
Preheat oven according to package directions for biscuits.
Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika.
Bake until golden, remove biscuits from oven and then cool. (10-18 minutes depending on the type biscuit you use).
Meanwhile, in a medium skillet, bring wine & chicken broth to a boil. Add the bay leaf.
Gently drop in chicken breasts & lower heat to simmer.
Poach chicken for 10 to 12 minutes.
Preheat another skillet over medium heat.
Add oil and butter.
...
Bake the biscuits on 350\u00b0F until just very light brown. Cool. Slice biscuits in half horizontally.
Place slice of ham and cheese on each biscuit.
In a glass bowl melt butter in microwave. Add in mustard. You have to stir up really well to get it incorporated.
In 2 large baking pan (15x10-inch) place enough mustard/butter mixture to barely cover the bottom of pan(should use about 4 tbsp).
Place biscuits in pan closely together.Spoon remaining butter/mustard on top of each biscuit. Use a teaspoons at a time. Continue until all ...
Heat oven to 350\u00b0.
In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoons lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.
In 2-qt. saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover, cook about 10 minutes or until mixture returns to a boil. Stir in 1 ...
Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.
In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
Meanwhile, in a small bowl ...
Heat Belgian or regular waffle maker according to manufacturer's directions. Separate dough into 8 biscuits; press or roll each into 4-inch round.
Depending on size of waffle maker, place 2 to 4 biscuit rounds at a time in hot waffle maker. Bake 2 minutes or until golden brown. Cool 1 to 2 minutes.
Spread peanut butter evenly on 4 of the hot waffles; spread jelly on remaining 4 waffles. Place jelly-spread waffles, jelly down, on peanut butter-spread waffles. Cut sandwiches in half; place on individual plates. Sprinkle with powdered ...
Heat oven to 350\u00b0F
In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.
Stir in brown sugar and apples.
Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.
Sprinkle 1 tablespoon pecans in each cup.
Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
Separate biscuits; gently ...
separate each evenly into 2 layers, making 16 biscuit rounds.
iscuit into three section (using flaky sections as a guide).
Preheat the oven to 350 degrees.
Lightly grease the cups of a 12-cup muffin tin.
Separate each biscuit into two layers.
Place and press a biscuit layer evenly into each cup.
Combine the mayonnaise, cheese, tomatoes and green chilies, onion, bacon, salt and pepper and mix well.
Spoon the filling on top of the biscuit layers.
Bake for 20-25 minutes, or until golden.
Enjoy.
Heat oven to 350\u00b0F.
Combine flour, brown sugar and cinnamon.
With pastry blender or fork cut in butter or margarine until mixture coarse crumbs.
Separate dough into 8 pieces; split each biscuit in half.
With floured fingers, flatten each biscuit to form 4\" round.
Press each biscuit in ungresed 2-3/4 x 4 x 1-/4\" muffin cup.
Spoon 2 tablespoons pie filling into each biscuit-lined cup.
Sprinkle each with 2 tablespoons flour mixture (cups will be full).
Bake for 15-22 minutes or until golden brown.
Cool 5 minutes ...