Sunday, January 2, 2011

Pillsbury Biscuit Meal Ideas

We always keep Pillsbury Biscuits, Grands, and Crescent Rolls on had for meals.

1 1/2 to 2 lbs. browned ground beef, drain grease
1 med. onion
2 tsp. chili powder
1 1/2 to 2 c. tomato sauce

Place in frying pan. In a bowl, place: 8 oz. sour cream 1/4 c. grated sharp cheese
1 dozen unbaked biscuits (homemade, boxed or canned).

Combine meat and cheese mixture together. Lay half of biscuits in bottom on pan. Spread all of meat mixture over half of biscuits. Lay rest of biscuits on top. Spread some grated sharp cheese on top. Bake until biscuits are brown and cheese is melted. Bake at 350 degrees about 30 minutes.


2 cans Grands biscuits
1 small jar spaghetti or pizza sauce
8 oz. pkg. shredded mozzarella cheese

Pre-heat oven according to biscuit package instructions.  Place biscuits on a large greased cookie sheet. With a small round cup, press each biscuit into a mini pizza, leaving a small lip around the edges.  Using a teaspoon, place sauce on top of each pizza. Cover each pizza with cheese. Bake for 20 minutes.

Additions:  Add any meat or vegetable topping before adding cheese.


1 pound sausage
1 small onion, chopped
1/2 bell pepper, chopped
2 cups shredded cheddar cheese
2 cans biscuits, flaky style

Lightly brown sausage. Add chopped onions and bell pepper. Simmer together until onion and bell pepper are tender. Drain. Spray bundt pan with non-stick cooking spray. Line the pan with layers of biscuits. Add a layer of the sausage mixture. Layer this with cheese and then another layer of biscuits. Repeat this process but always topping it with a layer of biscuits. Cook at 425 F. until biscuits are dark golden brown. Allow to cool. Remove from pan; slice and serve.

Serving Size: 12


1 lb. ground beef
9 oz. pkg. frozen corn
1/4 c. chopped green onions
1/2 tsp. basil (optional)
1 tbsp. Parmesan cheese
1 can cream of mushroom soup
3/4 c. chopped tomatoes
10 canned biscuits

Preheat oven to 400 degrees. Brown ground beef and drain. Stir in green onions, tomatoes, basil, soup and corn. Bring to a boil. Pour into 1 1/2 quart baking dish. Lay whole separated biscuits over dish. Sprinkle each biscuit with Parmesan cheese. Bake 400 degrees for 14- 16 minutes or until biscuits are golden brown. Serves 4.


Chicken, cut into pieces
1 can cream of chicken soup
2 cans Pillsbury tender flake biscuits

Melt butter in a long pan. Salt and pepper chicken and place in pan. Pour in 1 can cream of chicken soup and 1/2 can of water. Cover with foil and cook at 350 degrees for 1 1/2 hours. Remove from oven and place biscuits around chicken (moisten well in broth). Bake uncovered until biscuits are browned about 10-15 minutes.


2 c. cubed, cooked chicken or turkey or 2 (5 oz.) cans boned chicken
1/2 tsp. paprika
1/2 tsp. dill weed
1/4 tsp. salt
1 c. milk
10 3/4 oz. can condensed cream of chicken or mushroom soup
4 oz. can Green Giant mushrooms pieces and stems, drained
10 oz. can Hungry Jack refrigerated big flaky biscuits
1/2 tsp. paprika
1 oz. (1/4 c.) grated Parmesan cheese
1 tbsp. instant minced onion or 1/4 cup chopped onion
1 tsp. parsley flakes or 1 tbsp. chopped parsley

Heat oven to 375 degrees. In medium sauce pan combine chicken, paprika, dill weed, salt, milk, soup and mushrooms; heat until hot and bubbly. Pour hot chicken mixture into ungreased 8 or 9 inch square baking dish. Separate biscuit dough into 10 biscuits; cut each into 4 pieces. In medium sized plastic bag, combine 1/2 teaspoon paprika, Parmesan cheese, onion and parsley. Shake biscuit pieces, 3 or 4 at a time, in cheese - herb mixture until coated; arrange over hot chicken mixture. Sprinkle any remaining cheese mixture over biscuits. Bake at 375 degrees for 15 to 18 minutes or until deep golden brown. Makes 4 to 6 servings. Tip: To reheat, cover loosely with foil; heat at 375 degrees for 12 to 15 minutes.


1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 (10 3/4 ounces) can condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk
1 egg

Preheat oven to 400 degrees F.  In ungreased 9-inch pie plate, stir vegetables, chicken and soup. Set aside.  In bowl, stir remaining ingredients until blended. Pour into pie plate.  Bake about 30 minutes or until golden brown.  Servings: 6

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