We’ve all had those days – too much to do and too little time to do it. Before we know it, the kids are home from school and dinner should have been started an hour ago – only, you haven’t thought that far ahead. What to do? Biscuit dough could be just the time-saver you need. Whether it’s store bought, made from a mix or your own secret recipe, there are a variety of uses for biscuit dough. I’ll share a few here, along with my own “secret” biscuit recipe, which as it turns out, is really not so secret – lots of people seem to have the same recipe!
Stew and biscuits. This dish is yummy, delicious and one of everyone’s favorite comfort foods this is a recipe I tend to use whenever I have leftover chicken tortilla soup or beef stew on-hand. The best thing about it is that the recipe can be altered to suit your taste. Use your favorite soup – either one you’ve made before hand or a few cans of your favorite store-bought brand. Pour into baking dish and top with about 10 to 12 biscuits. Bake for about 35 minutes or until biscuits are cooked through. A “mock” pot pie can be made by rolling the dough into one thin layer and placing directly on top of the soup.
Pigs in blankets. Roll biscuit dough until it is thin and even – about the thickness of a tortilla. Cut out individual biscuits using either a cup or a biscuit cutter. Spread mustard and ketchup over the biscuit. Place a hot dog or sausage and a piece of cheese (if desired) in biscuit and roll. Place seam down on parchment paper-lined baking sheet and bake for about 15-20 minutes until golden. Additional seasonings, including a few drops of ketchup and mustard, may be added to the dough for additional flavor.
Meat and cheese rolls. Much like the pigs and blanket, roll out biscuit dough until it is thin and even – about the thickness of a tortilla and cut into individual pieces. Fill with ham and cheese, turkey and cheese, seasoned taco meat, or any leftover meat you have on hand and roll. Bake for about 15-20 minutes until golden.
Mini pizzas. Begin with thin rolled biscuit dough. Cut as you normally would and top with pizza toppings for mini individual pizzas. Bake for about 15-20 minutes.
Breakfast for dinner. This is a favorite in my house. Whip up a fresh batch of biscuits and serve with a fresh salad, fried ham, scrambled eggs and a side of country white gravy. Yummy any time of the day.
Deep fry them. Roll dough to desired thickness and cut into individual biscuits. Cut each biscuit in half and deep fry until deep golden brown (a few minutes). Remove and top with honey or cinnamon and powdered sugar. OK, maybe that won’t pass for dinner, but it’s delicious none-the-less.
Easy biscuits
2 cups self rising flour
2/3 cup milk (sour cream or cottage cheese may be substituted)
1 tablespoon sugar (honey may be substituted, or if making dessert biscuits or shortcakes, add more sugar)
5 tablespoons salted butter or margarine (some use lard or oil – I find that butter works best)
Directions: Mix sugar with flour and using a pastry cutter, cut butter into flour until well-blended. If a pastry cutter is not available, substitute using a fork. Slowly add milk. When well-incorporated, turn onto lightly floured work space and knead (press lightly into the center of the dough with the palms of your hand, then fold in half with your palms. Repeat this process about five or six times.) Be careful to not over-knead the dough. Pat and roll until dough is even and measures about 1/2-inch in thickness. Cover with plastic wrap and allow to sit for at least 1/2 an hour. Return to biscuits and using a cup, cut individual biscuits and place on lightly greased baking sheet. Bake at 375 degrees for about 15 minutes. Biscuits should be lightly golden when removed from the oven.
