#3621 - Quick Biscuits and Gravy

(by Shirley McNevich)

1 - 1lb. can refrigerated Grands biscuit dough
12oz. pork sausage
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 cups milk

Separate and bake biscuits according to can directions. While biscuits are baking, remove sausage casings and crumble the sausage into a skillet. Cook/stir sausage over medium heat until sausage is browned. Add flour, salt and pepper to sausage while stirring. Slowly add milk to the sausage mixture while stirring--cook/stir until mixture is gravy consistency and is hot. Serve the pork gravy mixture over the warm biscuits.

#2599 - Cream of Chicken Biscuits

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of chicken soup
1 1/2 empty soup cans of milk
pepper (to your taste)
1 - 16oz. bag frozen mixed vegetables (thawed and drained)
4 chicken breasts
salt and pepper
1-2 TBSP canola oil
1 can Pillsbury refrigerated biscuits (or make your own)

Salt and pepper chicken breasts on both sides, then cut them into bite sized pieces. In a skillet over medium heat add canola oil and the chicken pieces--cook/stir over medium heat until chicken pieces are browned and no longer pink inside. In a large saucepan add both cans of chicken soup (do NOT add water), 1 1/2 cans of milk (use one of the empty soup cans to measure), drained mixed vegetables, pepper (to your taste) and cooked chicken pieces--cook/stir over low heat for 30 minutes. Turn heat to simmer--prepare biscuits according to package directions while chicken mixture simmers longer. When biscuits are done, place two biscuits on each serving plate and pour chicken mixture over the biscuits on each plate.

#1648 - Sauerkraut Reuben Casserole

(by Shirley McNevich)

1 - 32oz. jar Silver Floss sauerkraut (drained)
2 medium tomatoes (sliced very thin)
2 to 4 TBSP thousand island salad dressing
2 TBSP butter
.75 to 1.5lbs. sliced corned beef (or more if you like)
2 cups shredded Swiss cheese
1 - 10oz. can refrigerated biscuit dough

In a saucepan or microwave, heat the sauerkraut until hot and then drain it. In a greased 9 x 13 baking dish spread the drained sauerkraut evenly over the bottom. Layer the sliced tomatoes on top of the sauerkraut. Spread the thousand island dressing over the top of the tomatoes. Dot the butter on top of the thousand island dressing. Layer the corned beef slices on top of the dotted butter. Spread the Swiss cheese over the corned beef. Open the biscuit dough and separate the biscuits. Separate each biscuit into 3 separate layers (so you end up with 3 biscuit sized pieces each 1/3 as thick as the original biscuit). Place all of the biscuit pieces evenly over the top of the cheese. Bake at 425 degrees for 10-12 minutes or until biscuits are golden brown.

#821 - Homemade Honeybuns

(by Shirley McNevich)

1/2 cup chopped nuts
1/3 cup honey
1/3 cup butter (melted)
1 - 10oz. can Hungry Jack refrigerated flaky biscuits
2 TBSP Domino's dark brown sugar
3/4 tsp. cinnamon
2 TBSP butter (melted)

In a bowl add chopped nuts, honey and melted butter--stir. Pour the nut mixture into an ungreased bread loaf pan and spread on the bottom. Separate the biscuit dough into 10 biscuits--set aside. In a separate bowl add brown sugar and cinnamon--stir. Place 1 tsp. of the brown sugar mixture on the top of each biscuit and press lightly. Stand the biscuits on their edges so you have two rows of 5 standing biscuits. Drizzle the 2 TBSP melted butter over the top. Bake at 350 degrees for 25-30 minutes or until light golden brown. Cool for 5 minutes, then place a piece of foil over the top and invert the pan on to a plate. Cut and serve.

#353 - Pepperoni Appetizers

(by Shirley McNevich)

1 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup pizza or spaghetti sauce
2 packages refrigerated biscuit dough (should be 10 biscuits in each pack)
1 TBSP milk
1/4 cup grated Parmesan cheese

In a bowl, combine mozzarella cheese, pepperoni, and pizza/spaghetti sauce--set aside. Open the biscuit packages and separate the biscuits. Sprinkle flour on the counter, then flatten each biscuit to a 3" circle. Place one rounded TBSP of the sauce/pepperoni mixture in the middle of each dough circle. Spray the edges with Pam, fold over and pinch to seal. Repeat with all dough. Place them seam side down on greased baking sheets. Brush each of them lightly with milk using a pastry brush, then sprinkle them with Parmesan cheese. Bake at 350 degrees for 12-15 minutes or until golden brown.