10 Things To Make With a Can of Biscuit Dough
Canned biscuit dough has so much potential outside of it’s intended biscuit purpose. Desserts to easy dinners, breakfast and delicious snacks, this is a round up of 10 Things To Make With a Can of Biscuit Dough. Besides biscuits, of course!
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1. Biscuit Dough Breakfast Sandwiches
These Biscuit Breakfast Sandwiches are the perfect make ahead breakfast. Prepare a batch on Sunday and refrigerate or freeze them individually for an easy hot and ready breakfast for the busy mornings. Take them on the go!
A hot breakfast sandwich anytime you want, and it’s cheaper, quicker and more delicious than the drive thru! We’ll cook the eggs right on a sheet pan all at once to save time. Use sausage, bacon, ham or leave off the breakfast meat for a vegetarian option.
Grab the full recipe below.
Equipment
Ingredients
- 1 can Grands! biscuits 8 count
- 8 sausage patties or use bacon or ham
- 8 slices cheddar cheese or your favorite cheese
- 10 eggs
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F
- Open the can of biscuits, separate each biscuit, and place each on a sheet pan. Bake according to the package directions.
- Cook the sausage according to package directions. (or use bacon)
- In a large mixing bowl, add the eggs, milk and season to taste with salt and pepper. (Add diced veggies at this point, if you’d like!) Spray an 11×16 rimmed jelly roll pan with nonstick cooking spray and pour the egg mixture in.
- Bake the eggs 10 minutes at 375 degrees Fahrenheit, or until set. Add the cheese slices to the eggs and pop back in the oven for a couple of minutes to melt. Cut the egg mixture into squares.
- Assemble the sandwiches: pull the biscuits apart. Add a sausage and a square of eggs to the bottom biscuit. Top with the other half. Enjoy immediately or refrigerate up to 4 days or freeze up to 6 months.
- To refrigerate: Wrap sandwiches tightly in Saran Wrap or foil. To eat: unwrap and microwave 30 seconds-1 minute.
- To freeze: wrap each sandwich tightly in parchment paper or plastic wrap and then in foil. Add to a freezer bag and seal tightly. When ready to enjoy, remove from the wrappings and microwave 2-3 minutes until heated through.
Notes
Nutrition
2. Peach Monkey Bread
Warm and gooey dough baked with a cinnamon peach glaze in classic pull-apart monkey bread. This recipe is perfect for brunch, a holiday morning, pot luck or add a scoop of vanilla ice cream for an indulgent dessert.
So simple! Cut the biscuits into quarters, mix with a can of peach pie filling (or fruit filling of your choice), butter, sugars, and spices and add everything into a bundt pan and back until ooey gooey.
If you love peaches, try Fresh Peach Crisp, Peach Winesicles, Peach Jam Dip, Crock Pot Peach Glazed Meatballs, and Peach Salsa.
Equipment
Ingredients
- 21 ounce can Lucky Leaf Peach Pie Filling
- 2 8 count cans Grands! refrigerated biscuits
- 1 cup granulated sugar
- 1/2 cup unsalted butter 1 stick
- 1 cup brown sugar
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- Pinch salt
Instructions
- Preheat oven to 375°F.
- Butter a Bundt pan, set aside.
- Cut all of the refrigerated biscuits into quarters.
- To a large resealable bag add the granulated sugar, cinnamon, nutmeg, and biscuits. Shake well until the biscuits are fully coated and set aside.
- Cut the peaches in half. (I use kitchen shears to cut the peaches in the can easily and without a mess.)
- Add the butter, brown sugar, and pinch of salt to a medium saucepan over medium heat. Stir until the sugar is dissolved and the butter is melted and a syrup consistency. Don’t walk away at the end, this will burn fast.
- Take the sauce off the heat and stir in the can of peaches with the sauce.
- Add half of the biscuits to the Bundt pan, pour half of the peach sauce over top. Add the remaining biscuits and pour the rest of the sauce over top.
- Place the Bundt pan on top of a sheet pan in the oven as the bread tends to bubble over.
- Bake 35-45 minutes. If the top starts to brown too quickly, cover it in foil. Let it rest in the Bundt pan 10-15 minutes before inverting on to a plate to serve. Use a small rubber spatula down the sides to loosen the monkey bread from the pan.
Notes
Nutrition
3. Air Fryer Donut Holes
When you are craving warm, pillowy donut holes, look no further than this four ingredient recipe for Air Fryer Donut Holes made quickly and easily with refrigerated canned biscuit dough.
My favorite air fryer and the one that I use is the Cosori TurboBlaze Air Fryer. I love it!
See the full recipe post with more details on preparing the Air Fryer Donut Holes here!
Equipment
Ingredients
- 1 can refrigerated biscuits 10 count
- 1 cup granulated sugar
- 1 tbsp cinnamon
- 1/4 cup unsalted butter melted
Instructions
- Preheat the air fryer to 350° for 4 minutes.
- Open the can of biscuit dough and separate the biscuits.
- Cut each biscuit in half. Roll each half into a ball.
- Place dough balls the preheated air fryer and cook for 8 minutes, flipping halfway. Don’t crowd the air fryer basket, you may have to cook the holes in batches.
- While the donut holes are cooking, prepare the topping mixture.
- Place the butter in a bowl and microwave in 30 second increments until the butter is melted. Add cinnamon and sugar to a mixing bowl and whisk together.
- When the donuts are finished, allow them to cool enough to handle. Submerge each donut hole in the melted butter and then immediately roll in the cinnamon sugar mixture.
- Enjoy while warm!
Nutrition
4. Pumpkin Bread
The ultimate pumpkin spice fall treat. Biscuits are dipped in butter and a cinnamon sugar mixture before being baked to golden perfection in a bread loaf pan. The biscuits come out chewy and soft with a crisp pumpkin spice sugar coating. You’ll love this one!
The sugar caramelizes and turns refrigerated biscuit dough into a cozy autumnal treat. Top your loaf with a powdered sugar glaze or maple syrup. Here’s the full recipe:
Equipment
Ingredients
- 1 can Grands! biscuits 8 count
- 1/2 cup unsalted butter melted
- 1 tbsp pumpkin pie spice or cinnamon
- 1/2-3/4 cups granulated sugar
- 3/4 cups pumpkin puree not pumpkin pie filling
Instructions
- Preheat oven to 350°F.
- Spray a 9×5 loaf pan with nonstick cooking spray. Separate each biscuit so you have 16 biscuits
- Mix together the sugar and pumpkin pie spice in a bowl. Melt the butter in a separate bowl.
- Dip each biscuit in the melted butter to lightly coat both sides and then dip both sides in the sugar mixture. Place the biscuit on a plate and add a tablespoon of pumpkin puree to the top of the biscuit. Add the biscuit to the loaf pan, standing it up vertically.
- Repeat with each biscuit: butter , sugar and pumpkin puree. Place each biscuit in the loaf pan next to the last until all of the biscuits are in the pan. You’ll really need to squish them in the pan
- Sprinkle any remaining sugar over the top of the loaf.
- Bake 40-45 minutes until golden brown on top and the biscuits are cooked through.
- If it looks like they are browning too quickly on top cover the pan with foil until finished baking.
- Let cool in the pan 10 minutes before removing to a plate to slice. Top with a powdered sugar glaze or maple syrup, if desired and serve warm.
Nutrition
Try my easy Banana Bread made with Cake Mix. Such a treat!
Let’s move on to snack ideas. Perfect for after school or game day.
5. Air Fryer Mini Pizzas
A quick and easy after school snack or dinner. These yummy mini pizzas are ready in less than 10 minutes and everyone can add their favorite toppings. Perfect if you have little pizza lovers like I do. 🙂
In the market for an air fryer? I love my Cosori TurboBlaze.
Equipment
Ingredients
- 1 can refrigerated Grands! biscuits 8 count
- 1-2 cups marinara sauce
- 1-2 cups shredded mozzarella cheese
- Italian seasoning
- Optional: toppings such as pepperoni slices and veggies
Instructions
- Open the can of biscuits and separate each biscuit. Add to the air fryer basket, don’t overcrowd the basket, cook in batches.
- Air Fry at 330°F for 5 minutes, flip the biscuits and cook an additional 3-5 minutes. (alternatively, bake biscuits in the oven according to the package directions)
- Open each biscuit and add 1-2 tablespoons of sauce to each biscuit half. Top with shredded mozzarella cheese and a sprinkle of Italian seasoning. Add any toppings as desired.
- Place the pizzas back into the air fryer (or oven) and cook at 330°F for 2 minutes to melt the cheese.
Nutrition
6. Pepperoni Pizza Pull Apart Bread
Speaking of pizza….
The best snack or appetizer, Pepperoni Pizza Monkey Bread is buttery biscuit dough, pepperoni, and mozzarella cheese stuffed into a Bundt pan and baked to golden perfection. We love to tear off pieces and dip them in warm marinara sauce.
Great for a game day! Love all things pizza? Try Pepperoni Pizza Dip. Delicious!
View the whole post with recipe breakdown and more info for Pepperoni Pizza Pull Apart Bread here.
Equipment
Ingredients
- 2 12 ounce cans Pillsbury Biscuits 10 count each
- 6 tbsp unsalted butter
- 2 tbsp olive oil
- 1/4 cup grated parmesan cheese
- 1 tbsp Italian seasoning
- Pinch red pepper flakes
- 4 garlic cloves minced
- 2 cups mozzarella cheese shredded
- 1/2 cup pepperoni chopped into quarters
- Marinara sauce for dipping
Instructions
- Preheat oven to 350°F
- Open each biscuit and separate the biscuits. Cut each biscuit into 4 quarters, set aside.
- In a large bowl, melt the butter in the microwave in 30 second increments until melted. To the melted butter add olive oil, garlic, Italian seasoning, red pepper flakes, shredded mozzarella cheese, and Parmesan cheese. Mix together.
- To the butter mixture, add the biscuits and pepperoni. Mix everything together. I find using my hands is the easiest way to ensure every biscuit gets well coated.
- Spray a bundt cake pan with nonstick cooking spray.
- Evenly distribute the biscuits into the bundt pan.
- Bake for 30-35 minutes until the biscuits are cooked through. If they start to brown too quickly on top, cover the pan with foil and continue baking.
- Let the monkey bread sit for 10 minutes before inverting it on a serving plate.
- Pull the monkey bread apart and dip into warm marinara sauce.
Nutrition
On to dinner ideas
7. Garlic Knots
Easy and delicious, buttery Biscuit Dough Garlic Knots are made in just 20 minutes using a can of refrigerated biscuit dough. It’s the best kitchen short cut!
These little garlic knots are great alongside dinners like Ravioli Casserole, Lasagna, Prosciutto Pea Tortellini, or any saucy dish so you can mop up that goodness.
See the whole post for Biscuit Dough Garlic Knots here.
Ingredients
- 16.3 ounce can refrigerated biscuit dough 8 biscuits
- 4 tbsp unsalted butter
- 2 tbsp grated parmesan cheese
- 2 garlic cloves
- 1 tsp oregano
- 1 tsp parsley
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F
- Line a baking sheet with parchment paper.
- Cut each biscuit in half. Roll each piece into a 6″ rope. Tie into a knot and tuck in the ends. Place on baking sheet.
- In a small saucepan , melt the butter over low heat. Add the garlic cloves and mix 1 minute until fragrant. Careful not to burn the butter or garlic. Take the butter off the heat and add in the remaining ingredients.
- Brush each knot with the garlic butter mixture. You will not use all the butter for this, only about half. The other half is for when they’re done baking.
- Cook for 8-10 minutes until light golden brown and puffy. Immediately after taking them out of the oven brush each knot with additional garlic butter.
Nutrition
8. Mini Chicken Pot Pies
Mini Chicken Pot Pies are delicious little muffins, made with only 4 main ingredients: refrigerated biscuit dough, rotisserie chicken, frozen mixed vegetables, and cream of chicken soup. Pop everything in a muffin pan and into the oven for an easy meal in less than 30 minutes.
These delicious pies make a kid-friendly, quick, weeknight dinner!
If you love mini recipes, try these Mini Cottage Pies made with crescent dough, ground beef, mixed veggies and topped with creamy mashed potatoes.
Get the full recipe breakdown for Mini Chicken Pot Pies here.
Equipment
Ingredients
- 1 cup shredded rotisserie chicken
- 8 count Grands refrigerated buttermilk biscuits
- 10.5 ounce can cream of chicken soup
- 1 cup frozen mixed vegetables
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground thyme
Instructions
- Preheat oven to 350°F
- Spray 8 muffin cups on a muffin tin with nonstick cooking spray.
- Open the can of biscuits, flatten each biscuit and add to the bottom of each sprayed muffin cup.
- In a mixing bowl combine the remaining ingredients and stir together. Evenly spoon the filling in each biscuit cup.
- Bake for 22-25 minutes until the biscuits are golden brown.
- Let cool a couple of minutes before removing the mini pot pies from the muffin tin and enjoy!
Nutrition
And of course, we’ll finish with dessert!
9. Cherry Bubble Up
Two ingredients for this deliciously sweet dessert and perfect for any occasion. Take this crowd pleaser to a work picnic, luncheon, family get-together, BBQ, or potluck and watch it be devoured.
This would be great with other fruit fillings like apple, blueberry, or peach.
If you are looking for a dessert to feed a crowd, look no further than easy Cherry Slab Pie or decadent Texas Sheet Cake.
Equipment
Ingredients
- 1 can refrigerated Grands! biscuits 8 count
- 21 oz. cherry pie filling
- 1/2 cup powdered sugar
- 1 tsp almond extract
- 1 Tbsp. milk
Instructions
- Preheat oven to 350°F
- Spray a 9×13 baking dish with non-stick cooking spray.
- Open the biscuits, separate, and cut each into quarters.
- Pour pie filling into a large mixing bowl. Add cut up biscuit pieces; stir together until coated.
- Pour into baking dish and spread out into an even layer.
- Bake for 25-30 minutes.
- Meanwhile, mix together the milk, almond extract and powdered sugar. to make a pourable glaze. If the glaze is too thick add a touch more milk, if the glaze is too runny, add more powdered sugar 1 tablespoon at a time until a glaze consistency is reached.
- Let cool slightly and then drizzle the glaze over top.
- Spoon into bowls. Optional- serve with a scoop of ice cream.
Notes
Nutrition
10. Biscuit Pie Bombs
Fruity Pie Biscuit Bombs are delicious little nuggets of blueberry and cherry pie filling (or any fruit pie filling you like!) stuffed into a flaky biscuit round, baked, and covered in a powdered sugar glaze.
This recipe is perfect if you happen to have a small amount of leftover fruit pie filling from another dish. You can make as many or as few as you’d like.
Grab the full post for Biscuit Pie Bombs here.
Equipment
Ingredients
- 1 7.5 ounce can refrigerated biscuits 10 count OR 16.3 ounce Grands (8 count)
- 1 cup fruit pie filling approximately- you may need more or less
- 1 cup powdered sugar
- 1 tbsp milk or water more as needed
- 1 tsp almond extract or use vanilla extract
Instructions
- This method is for either size biscuits.
- Preheat oven to 350° F.
- Open the biscuit can, take out each biscuit and flatten each one with your fingers as flat as possible.
- Add 1 tablespoon of the pie filling of your choice (I’m using blueberry in half and cherry in half) to the middle of each flattened biscuit, then pull up the sides and pinch all the sides together (think dumplings)
- Add each pie bomb to a cup in a muffin tin, the seam side down, and bake at 350°F for 12 – 15 minutes until the biscuits are golden brown on top and cooked through.
- While the pies are baking, prepare the glaze. In a mixing bowl whisk together the powdered sugar, milk and almond extract (or sub vanilla extract).
- You are looking for a glaze consistency. If it’s too thick add more milk a little at a time until the desired consistency is reached.
- Let the mini pies cool in the muffin tin. When cooled, remove to a plate and drizzle over the glaze, or dip them directly into the glaze. Let the glaze harden a couple of minutes before enjoying.
Notes
Nutrition
I hope you found some inspiration and a new use for biscuit dough. Which recipe is your favorite? Let me know below in the comments!
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Every time I try to print a recipe, it always shows the biscuit breakfast sandwich. Something is wrong wit the print part of these recipes. They all look delicious anf really want to print several recipes. Can you help?
I see what you mean! I’m not sure why that’s happening, but I’ll find out and fix it asap!
Hi Sandra- it’s fixed now so you should be able to print each recipe. Let me know if you still have trouble.
I tried printing recipes today and it keeps bringing up the Breakfast sandwich recipe
I’m sorry you’re having trouble! Which recipe are you trying to print, and are you trying to print from a computer or phone? They are all working correctly for me when I try to print each recipe. Make sure you are going to each individual recipe card and clicking print.
Thank you for all the ideas for biscuits- they are awesome 🙂
Happy you like them! Thank you for sharing 🙂
Hi Steph,
Do you have a cookbook out that I can buy? I’ve looked at Amazon and didn’t find anything. Can you please help me?
No yet! But I love that idea! I have e-cookbooks available on my website (just search e-cookbooks) but I do not have a hardcover available.
The pumpkin bread. Do I refrigerate the leftovers?
Hi, yes I would refrigerate and you can heat it up in the microwave or oven.