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As good as homemade biscuits are, the canned biscuits come in at a pretty close second. While the ingredients might not be exactly wholesome, they're flaky and buttery enough to make us want seconds. And all you have to do is throw them in the oven for under 20 minutes.


Use a round cookie cutter (or even a drinking glass) to cut out the biscuits. (You should get about 6 from the original circle.) Re-form another circle and repeat. You should have about 10 biscuits in total. Arrange the biscuits on a baking sheet coated with nonstick spray. Bake on the middle rack for 10 to 12 minutes, until golden brown. Eat ...


Added 1 tsp baking soda upped the brown sugar to 1/4 cup. Combined 2/3 cup milk with 1 tsp vinegar and whisked with 1 and 1/2 cups of pumpkin puree. Dropped 8 to 10 biscuits on parchment paper and baked for 17 minutes. Oddly great with a thai pumpkin soup (nice mix of sweet and savoury). Read More


But what you might not know is there are probably thousands of amazing things you can do with those tasty caramelised biscuits other than dunking them into your coffee. I have hand-picked just ten of the very best things you can make with a few Lotus Biscoff cookies and here are all the recipes you need…


With leftover apple pie filling, put a sliced apple between each biscuit. Place the remaining apples pieces around the side of the pan. Pour remaining butter and thick juice from apples over the biscuits and then sprinkle any remaining sugar/cinnamon mixture and then pecans on top.


10 things you never knew you could do with a Digestive biscuit. ... Add five crumbled Digestive biscuits to this quick and easy crumble recipe for a touch of added sweetness and texture. Crumbly crudités . Whether you make homemade asparagus dip, tangy guacamole or a pot of plain houmous, ...


Biscuits with gravy are a staple at most Southern breakfast tables. Just making true Southern country-style gravy and biscuits can take an entire morning...and we don't usually have that time! Y'all are gonna love this shortcut recipe!


Butter for the biscuits: 6 Tablespoons go into the biscuit dough and the other 2 Tablespoons will be brushed on top before baking. Make sure 6 Tablespoons of butter (for the dough) is cold and cubed and 2 Tablespoons (for the topping) is melted. Canned biscuits: Though I recommend homemade (yum!), you can use canned biscuits. Follow this recipe ...


Inspired by chicken and biscuits, treat any creamy casserole to a topping of lightly crisped, toasted biscuits. Since the biscuits are already cooked, just slice them in half and place on top of the casserole for the last five to 10 minutes of cooking — just enough time to warm them through and crisp the outsides.


Store-bought biscuits -- yes, the refrigerated kind that pop out of a can. We blind taste-tested six major brands of biscuits (plus one brand from the Northeast that was just too good to pass up) on a mission to find the flakiest, butteriest biscuit out there.