By By Lisa Tindell
When I was growing up, we occasionally had what my dad referred to as &#8220whop biscuits,” also referred to by other family members as &#8220lazy-woman biscuits.”
Those are the kind that you peel the paper off the cardboard tube and &#8220whop” them against the counter to open them. Boy-oh-boy I did love those biscuits. My mother could turn them into little fried pies in no time flat. We would eat them almost as quickly as she'd get them out of the deep-fryer. I think I can remember something akin to a doughnut coming out of the pot on occasion, complete with the hole in the middle.
These days, this variety of biscuit doesn't have to be &#8220whopped” against anything to be opened. Most that I have used simply pop open when you remove the paper wrapping. And they come in such wonderful varieties that it seems senseless to pull out the flour bucket, the shortening/butter/lard and milk just to make a few biscuits for dinner. (Although when you make tomato gravy you simply cannot use a canned biscuit!)
This week's recipes feature some great ideas on how to make those lovely canned biscuits more enjoyable in your home. I hope you like at least one enough to give it a try.
This first one may take a little effort, but it would be great to serve at a social gathering.
Lemon-Cheese Party Bites
1 (10 oz.) can flaky buttermilk biscuits
1 (5 oz.) can flaky buttermilk biscuits
8 oz. cream cheese
Three-fourths cup powdered sugar
1 and one-half tbsp. lemon juice
Separate each biscuit into three or four layers. Cut the cream cheese into 48 little cubes and wrap each cube in a biscuit layer pinching the edges to seal. Place the bites on a lightly greased baking sheet and bake at 400 degrees for eight to 10 minutes or until golden. Remove to wire racks to cool. Combine sugar and lemon juice and drizzle over the bites.
If you want to have a little spice added to this canned wonder, this recipe may give you what you're looking for.
Mexican Fiesta Spoon Biscuits
1 (17.3 oz.) can large buttermilk biscuits
1 (10.8 oz.) can large buttermilk biscuits
16 oz. chunky salsa, your choice
2 cups shredded Monterey Jack cheese
1 small green pepper, seeded and chopped
One-half cup sliced green onions
1 small can sliced ripe olives, drained
Cut each biscuit into eight pieces. Combine biscuit pieces and salsa in a bowl and toss to gently coat.
Spoon the mixture into a lightly greased 9×13 dish. Top with cheese and remaining ingredients. Bake at 350 degrees for 45 minutes or until edges are golden and center is set. Let stand for 15 minutes and cut into squares. This is great with soup or a salad.
Herbed Biscuit Ring
3 tbsp. butter, softened
1 tsp. lemon juice
One-half tsp. celery seeds
One-fourth tsp. dried thyme, crushed
One-fourth tsp. paprika
Dash of sage (optional)
1 (11 oz.) can buttermilk biscuits
Combine butter, lemon juice and seasonings. Arrange biscuits in a circle in an 8-inch round cake pan, overlapping the edges slightly. Spread the seasoned butter mixture over the biscuits. Bake at 400 degrees for about 15 minutes or until biscuits are golden brown. This dish is best served warm.
And of course, we can't complete a meal without dessert. This recipe is great for a dessert or a wonderful coffee accompaniment anytime. It's a really easy recipe and one you'll get compliments on - guaranteed.
Nutty Orange Coffee Cake
Three-fourths cup sugar
One-half cup chopped nuts
2 tsps. Grated orange rind
4 oz. cream cheese
2 (11 0z.) cans buttermilk biscuits
One-half cup butter, melted
2 cup powdered sugar, sifted
2 tbsp. fresh orange juice
Combine sugar nuts and orange rind and set aside.
Divide biscuits and place about one teaspoon cream cheese on biscuit. Fold biscuit over cheese pressing the edges tightly to seal. Dip the biscuits in the melted butter and dredge in the sugar mixture. Place the biscuits curved side down in a lightly greased Bundt-type pan.
Space the biscuits evenly in the pan for proper cooking. Drizzle any remaining butter over the biscuits and sprinkle with the remaining sugar mixture. Bake biscuits at 350 degrees for about 40 minutes or until done. Immediately turn onto a serving plate when removed from the oven. Combine the powdered sugar and orange juice well. Drizzle over the cake while it is warm.
I hope that this set of recipes will give you a few ideas of your own. Someone once told me that a recipe isn't written law - it's only a guide. Of course we add to or take away from a recipe when we cook depending on what our family likes and will tolerate.
If you should come up with a recipe that you'd like to share with others, I'd like to help you out by printing it here. Give me a call or drop your recipe by the office and I'll certainly be happy to help.
Until next week, Happy Cooking!