PIllsbury offers many ideas on how to use Grands! biscuits, including a dinnertime black bean and cheese empanada recipe and an easy, anytime monkey bread recipe. To begin either of these recipes, preheat the oven to 350 degrees Fahrenheit.
To make the empanadas, line a cookie sheet with parchment paper. In a medium mixing bowl, stir together one 15-ounce can of drained and rinsed black beans; 1 tablespoon of canned, chopped chipotle chile; 1 teaspoon of ground cumin; 1/4 cup sliced green onions; and 1/2 cup of crumbled cotija cheese.
Separate one can of dough into eight individual biscuits and press each until it is about 6 inches in diameter. Scoop 1/4 cup of the bean mixture onto each piece of dough. Fold each piece of dough in half, stretching it over the mixture. Press the edges together with a fork to create a seam and seal the mixture in. Cook for approximately 24 to 26 minutes or until golden brown.
To make the monkey bread, lightly grease a 12-cup fluted pan. In a plastic storage bag, mix 1/2 cup of granulated sugar with 1 teaspoon of cinnamon. Separate two cans of the dough into 16 biscuits, and then cut each biscuit into quarters. Place the pieces in the storage bag and shake until coated with cinnamon sugar. Arrange the coated pieces in the pan, adding walnuts and raisins to taste. Mix 1 cup of firmly packed brown sugar with 3/4 cup of melted butter and pour over the biscuit pieces. Bake the bread for 28 to 32 minutes or until golden brown. Allow the bread to cool for about 10 minutes, then turn the pan upside-down onto a serving plate. Serve warm.