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    Refrigerator Biscuit Recipes

    Source of Recipe

    Old Recipe Book
    Bubble Buttons
    Turn on toaster oven to 400 Melt a half stick of margarine in the toaster oven pan. Meanwhile, Open a 10 count refrigerated biscuit package and break each biscuit into 4 pieces. When the butter is melted, take it out of toaster oven. Add 1/4 cup brown sugar (or 1/4 cup white sugar and 1/2 tsp molasses) to the melted butter. Stir well.

    Add the biscuit pieces turning each one to coat in the liquid with a spoon. When they are all in, put the pan in the toaster oven for 10 minutes or until lightly browned. When done, let cool and munch on while warm Yum Yum

    Be sure to share.

    Refrigerator Biscuit Donuts
    Open a can of biscuits, and with your finger poke a hole in the center and stretch it out a little to make it bigger. Heat some fat, about a half inch and place them in the fat one by one. The fat doesn't have to be hot when you do this. As you see them browning on one side, carefully flip them over with 2 forks and let them brown on the other side.

    If you let the oil get too hot they will cook too fast and the inside won't get done. Just use medium heat.

    Drain them on paper towels and dip them in cinnamon sugar or after they cool spread icing on them, you can also use a glaze icing recipe.

    Chinese Donuts
    Here's how they made those fluffy sugar coated donuts you can buy at those Chinese Restaurants for $3.00 for 10. Very simple. They're using refrigerated biscuits.

    They open a package and lay them out on a counter, and let them come to room temperature which causes them to rise. Then as people order them, they drop them in hot fat and let them brown, remove and let drain on paper towels. Then when cool enough to handle they toss then in a bag with sugar. In New Orleans these little treats are similar to the commonly called Benets which are French Donuts

    TIP: If you don't let them come to room temperature, the inside center will not get cooked.

    Pizza Pockets
    Brown some ground beef, drain, and add a bit of pizza sauce or catsup to make it stick together.

    Using 2 packages of refrigerator biscuits, roll flat 2 biscuits at a time to make 4 inch circles. Add a heaping tablespoon of ground beef mixture, add some cheese. Pick up the 4 edges and bring towards center. pinch all ends together. Lay upside down on a cookie sheet. Brown in a hot oven at 400 degrees, cool then eat. 1 pkg biscuits makes 5 pizza pockets. Clean up your mess.

    Pigs in a Blanket
    Turn on toaster oven to 400

    Open a 10 count refrigerated biscuit package. Cut 5 hot dogs in half. Cut 2 American Cheese slices in 20 pieces. Using a heavy drinking glass, roll each biscuit flat, (or use the palm of your hand.)

    Place 2 pieces of cheese in the center of each circle, and a half hot dog. Starting from the end of the dough, roll it up and pinch the ends so the melted cheese won't drip out. Sometimes I squirt a little mustard, and put chopped onions in it.

    Lay them on your toaster oven pan, slightly separated with the pinched side down.. Cook at 400 for about 10 min or until browned. Clean up the counter. Also see Bisquick Pigs in a Blanket

    Monkey Bread
    2 cans biscuits
    1/2 cup sugar
    3/4 stick butter or margarine (6 Tablsp)
    1/2 cup brown sugar
    2 tsp cinnamon

    Grease 8 inch round cake pan. Cut biscuits into quarters. Put biscuits, white sugar, and 1 tsp cinnamon in a large plastic bag and shake to cover biscuits.
    Layer biscuits in pan. Mix butter (or margarine), brown sugar, and 1 teaspoon cinnamon in saucepan. Boil for 2 min. Pour over biscuits. Bake 15 minutes at 350. Cool 10 min. and serve.
    Recipe from 1998 church cookbook

    Monkey Bread with Pecans
    4 cans biscuits (10 in each)
    1/2 c. pecans, ground fine
    1 tbsp. cinnamon
    3/4 c. sugar

    Cut each biscuit into four pieces. Roll each piece in the mixture of sugar, cinnamon and pecans. Place in a large buttered tube pan. Pour the following mixture over the biscuits: 1 tbsp. cinnamon 3/4 c. butter, melted
    Bake at 350 degrees for 40 to 45 minutes. Let stand 5 minutes before turning out on a cake plate. You do not need to slice, simply pull off a lump from the whole piece.

    Quick Bread Sticks
    1 can biscuits
    Garlic, onion, or any prepared herb

    Cut biscuits into quarters. Roll each quarter into "sticks" Roll into onion, garlic or herbs. Bake at 350 for 8 to 10 minutes or until done.
    Recipe from 1998 church cookbook

    Biscuit Sticks
    All buttered up, ready to eat. Watch out, they're hot-that means delicious!

    1/4 cup butter or margarine
    1 8oz package refrigerator biscuits
    Poppy or celery seeds

    Preheat oven to 450. Melt butter, pour half of it into an 8x8x2" pan. Shape biscuits into strips 8" long, rolling between hands and twisting; place in pan. Pour over remaining butter. Sprinkle with your choice of seeds. Bake 8 to 10 minutes. After removing from oven, allow to stand in pan about 2 minutes to absorb butter. Serve at once. Makes 10.
    Recipe from a 1959 Farm Journal Country Cookbook

    Upside Down Pizza
    1 1/4 lbs hamburger
    1 sm. onion
    1 tsp. salt
    1/4 tsp. pepper
    1 quart pizza sauce
    1 can cream of mushroom soup
    2 tubes biscuits

    Fry hamburger, onion, salt and pepper. in skillet till browned, then add pizza sauce and soup. On top of this put 2 tubes of biscuits or make your own biscuits with Bisquick. Simmer on top of stove with lid on for 30 minutes or until biscuits are done.
    Recipe from 1981 Indiana church cookbook

    Hamburger Biscuit Casserole
    1 1/2 lbs. hamburger
    1 can tomato soup
    2 tablsps flour
    2 c. milk
    10 baking powder biscuits or 1 can biscuits

    Brown meat and place in 2 qt. casserole dish or 13x9 flat dish. Stir in flour, soup and add milk. Top with biscuits and bake 45-60 min. at 325-350 degrees.
    Recipe from Newell, SD

    Also see Mexican Casserole made with Crescent Dinner Rolls

    Veggie Bars
    (Made with 2 cans of Crescent Rolls)
    Spread out on greased cookie sheet and make a small edge. Bake at 350 for 10 minutes. Mix: 2 8oz pkgs. cream cheese and 1 cup salad dressing, and 1 pkg. dry Hidden Valley Ranch dressing. Spread on dough after it has cooled. Chop cauliflower (1/2 head), brocolli (1 stalk), carrots (1 shredded), cheese (1 cup, shredded.
    Recipe 1983 cookbook

    Bundt Pan Pull Aparts
    1 c. brown sugar
    1 stick butter or margarine
    2 tblsp. milk
    1 tsp vanilla
    chopped pecans
    2 tubes buttermilk biscuits
    Cinnamon and sugar mixed

    Bring sugar and butter to a boil. Remove from heat and add vanilla. Put half of mixture into bottom of bundt pan and add enough chopped pecans to cover bottom of pan. Roll each biscuit in cinnamon and sugar. Stand up in pan. Sprinkle leftover cinnamon and sugar on top. Add rest of first mixture. Bake at 350 degrees for 30 minutes. Let cool 5 minutes, then flip out of pan.
    Recipe from SD Special Olympics Cookbook

    Pass paper napkins with this easy version of Philadelphia's Sticky Buns

    1/3 cup butter or margarine
    1/2 cup dark corn syrup
    1/4 cup chopped walnuts
    1 pkg refrigerator biscuits

    Preheat oven to 400. Divide butter evenly in the bottoms of 10 cup muffin pan. Set in oven just long enough to melt butter. Remove from oven, pour corn syrup and nuts into each cup. Cut biscuits into thirds; roll each in syrup mixture. Put 3 pieces in each cup. Bake about 15 minutes, turn out of pan. Serve at once. Makes 10.
    Recipe from a 1959 Farm Journal Country Cookbook




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