Canned biscuits are a cheap refrigerator staple. Since coupons are frequently available for this product, many a Krazy Couponer has an abundance of these tubes. And while the shelf life is usually several months, even hungry kids can tire of eating these if prepared in their traditional method: oven baked and spread with jam.
These little refrigerated cans are so much more versatile than the packaging suggests. We will give some tips for getting refrigerated biscuits for not much, well, dough. And then we will tell you how to use them!
How to get ‘em
Print Manufacturer Coupons: Since Pillsbury has a veritable monopoly on the canned biscuit market in most supermarkets, sign-up at Pillsbury.com to access coupons. The site routinely offers printable coupons for biscuits and other refrigerated breads and rolls. Alternately, Commonkindness.com carries printables for the Immaculate Baking Co. label. A current printable offers $0.50 off 1 canister of biscuits (perfect if your store doubles!)
Eye the Peelies: Pillsbury brand frequently affixes end-of-canister peelies, usually for a multi-volume purchase (like $.60 cents off 3). These peelies generally have a generous expiration date, so never throw unused ones away; save them for a later sale.
Buy Generic: Store brand biscuits and those produced by lesser-known companies can work just as well as more expensive brands if using them as part of a recipe. My local H-E-B store in Texas carries a 7.5 oz. can of 10 Economax biscuits for the everyday price of $0.48. Less than 5 cents a biscuit with no coupon? That’s a bargain, in my book!
Consider Small Packages: Some manufacturers make small-sized cans that you may not have seen before on the shelf if you are not used to looking for them. These canisters usually contain 5 biscuits (instead of the standard 8 or 10). If you have a coupon that is good on ANY size, compare the price-per-ounce after coupon for the small size; it just might equal big savings!
What to make with ‘em . . .
Now, once you have stockpiled all those canisters, get ready for some creative cooking!
Mini PB&Js: Bake biscuits as directed on package. Cool, then halve for small peanut butter and jelly sandwiches perfect for kid-sized snacks (and easy to pack in a lunch box as well)!
Pigs-in-Blankets: Flatten each refrigerated biscuit, cut it in half, and roll one Lil’ Smokey small breakfast sausage inside. Bake as directed on package.
BBQ Muffins: Cook one-third pound ground beef in skillet, then drain. Add brown sugar and chili powder to taste, along with a few squirts of ketchup and a dash of red wine vinegar. Smash one refrigerated biscuit per hole into the bottom and sides of a cupcake pan. Fill with cooked beef. Bake for 15 minutes at 375 degrees. Remove from oven, add shredded cheddar cheese, and return to oven until cheese melts. Serve warm.
Monkey Bread: Cut each refrigerated biscuit into fourths. Roll into balls, then roll each in a mixture of equal parts brown sugar and white sugar. Stack balls in bread pan until half full. Pour ¼ c. melted butter over the dough. Bake for 15 minutes at 375 degrees, or until tops and sides are golden brown. This pull-apart bread is perfect for breakfast or brunch. Note: As an alternative, you may also roll each ball in finely-chopped nuts along with the sugar mixture before baking.
Cream Cheese/Veggie Appetizers: On cookie sheet, lay refrigerated biscuits side by side, and press together to create a seamless sheet of dough. Bake for 10 minutes at 375 degrees. Remove and let cool. Spread with cream cheese, top with chopped veggies and shredded cheddar cheese. Cut into squares and store in refrigerator. Serve chilled.
Fruit Pizza: Following the same technique as with the appetizers above, create another seamless sheet of dough, but in a circular shape on a pizza pan. Bake for 10 min. at 375 degrees. Remove and let cool. Spread with prepared fruit dip, marshmallow cream, or Greek yogurt. Arrange your choice of chopped fruit on top. Cut into triangle slices and store in refrigerator. Serve chilled.
Chicken Pot Pie: Mix a can of diced chicken (drained), a can of mixed vegetables (drained), and a can of cream of chicken soup. Bake in casserole dish until cooked through. Add baked biscuits on top for an easy, kid-friendly chicken pot pie.
Parmesan Cheese Bites: Cut each refrigerated biscuit into fourths, dip the tops in melted butter, then in grated Parmesan cheese. Bake for 8 min. at 400 degrees. These little bites are perfect as a quick snack or as a fun side to salads or spaghetti.
Donuts: This quick recipe allows you to make carnival-style (non-diet) biscuits at home. Deep-fry each refrigerated biscuit in hot oil. Once golden brown (usually just 2-3 minutes), remove, drain on napkin, and roll in powdered sugar. Serve warm. Kids love these treats, but they also make a delicious pairing with coffee for adults.
Strawberry Shortcakes: In a pinch for a dessert, bake biscuits according to package directions and let cool. Slice in half, and fill with fresh chopped strawberries and whipped cream. Dust with powdered sugar before serving.
If you are tired of biscuits in the morning, try some of these quick recipes. Share your own in Comments. Are you seeing this cheap refrigerated staple in a whole new light?
This has been a guest post by Audrey in Texas
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