The Joplin Globe, Joplin, MO


March 12, 2014

Cheryle Finley: Can of biscuits comes to the rescue

CARTHAGE, Mo. — I am so over this spring forward thing with the time. Let's go with John Baugh's idea to split the difference and move the clocks forward 30 minutes and keep it that way. I just wish it was one time all the time. The change is hard enough on this oldster, but I really feel for those with youngsters on a schedule.

Another thing that's difficult for me is remembering. Things from 20 years ago are clearer than yesterday. I remember my mother telling me years ago the story of when my father was growing up, and one of the frequent visitors to the Evans household was Jerry Spry. Seems Jerry liked to eat with the family, and why not? Homemade everything, especially biscuits. Jerry was called upon to serve his country and when he returned, he was anxious for one of Hardean Evans' home-cooked breakfasts. But, alas, he knew immediately things were never going to be the same. After anxiously anticipating breakfast with my grandparents, he was greatly disappointed when Grandma busted open a can of biscuits. I know Jerry was let down, but I like to turn to a can of biscuits every so often, too. And it's not just because I like whacking the can on the counter to open it.

From, we find some great everyday uses for a can of biscuits.

My favorite use for canned biscuits? Biscuits and gravy. The biscuits are done by the time the gravy thickens, glorious with its sprinkling of sausage bits. Eating out? My problem is choosing between the chicken gravy at Chick-fil-A and the sausage gravy at Braum's. These both make for great breakfasts.

A special breakfast for us growing up was biscuits slathered in butter then topped with hot maple syrup. It was even better than pancakes.

Pigs in a blanket are another one of my favorite uses for biscuits. Bake wrapped-up cocktail wieners or cut-up hot dogs, and all you need is some ketchup or mustard for dipping. Add a little cheese to the wrap for a special treat.

Mini-biscuit pizzas give you mini servings that can be fixed in a variety of ways. After the biscuit is patted out, place it on a greased baking sheet then top it with pizza sauce, toppings and cheese. Bake at 400 degrees until brown and the cheese is melted, and you will find lots of takers.

I remember my mother making chicken and dumplings with biscuits. She would cut the biscuits into quarters then add them to the boiling chicken broth. I also remember it tasted quite delicious.

Pull-apart bread is another excellent use for canned biscuits. Using quartered biscuits dipped in cinnamon-sugar, the bits are place in a Bundt pan and covered with melted butter. Bake at 350 degrees for 50 minutes to an hour for a fun treat to eat.

In the mood for breadsticks? If you have a can of biscuits, you have it made in the shade. Roll the biscuits out to resemble a breadstick then dip it into melted butter. Sprinkle with garlic salt or parmesan, if you wish, and bake at 400 degrees for about 8 minutes.

Biscuits covering a potpie also brings back childhood memories. My mother always told me to make sure I put the biscuits on top of really hot filling so it wouldn't get soggy. It worked every time, and I avoided making a crust.

For a quick dessert, spread out a biscuit and top with 1 tablespoon or so of pie filling. Fold over and seal the edges then brush lightly with milk and sprinkle with sugar. Bake at 400 degrees for about 8 minutes or until brown. You can do the same thing with meat and cheese fillings of your choice; just omit the brushing and sprinkling parts.

Fried biscuits are a familiar dessert at Chinese buffets. Simply cut the biscuit in two, deep fry in hot fat then immediately roll in cinnamon-sugar. They're extra yummy when served warm.

Kids love sliders, so why not concoct a breakfast slider? A biscuit with egg, cheese, sausage or bacon is the perfect all-in-one sandwich. Get their attention by calling it a slider.

With all these good ideas, you might want to make canned biscuits a staple in your fridge.

Don't forget to get your Taste of Home tickets. It will be here before we know it, and you won't want to miss out on the fun.

Some time ago, I printed a recipe from Carolyn Phillips for homemade biscuits. My goodness, was it ever wrong. Thanks to Donna Crow for being persistent and helping me correct the mistake. This is the perfect time to run the recipe as it should be, without an extra two cups of shortening. This recipe is from Betty Crocker and is almost as easy as just opening a can of biscuits. It would make Jerry Spry very happy. The website had a wonderful recipe for individual potpies of sorts that use canned biscuits. They're so good that you might want to double the recipe. And from Hershey comes a dessert recipe for chocolate pecan pie. Have a wonderful week and happy eating!


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