Refrigerator
Biscuit Recipes
Easy Teenage Recipes
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Here's some easy recipes for teenagers to snack on, made from refrigerator biscuits.I have been making these for years. Great late night snacks. Here's recipes for my own Bubble Buttons, Pizza Pockets, Donuts, Chinese Donuts, and Pigs in a Blanket.
Bubble Buttons
Turn on toaster oven to 400 Melt a half stick of margarine in the toaster oven pan. Meanwhile, Open a 10 count refrigerated biscuit package and break each biscuit into 4 pieces. When the butter is melted, take it out of toaster oven. Add 1/4 cup brown sugar (or 1/4 cup white sugar and 1/2 tsp molasses) to the melted butter. Stir well.
Add the biscuit pieces turning each one to coat in the liquid with a spoon. When they are all in, put the pan in the toaster oven for 10 minutes or until lightly browned. When done, let cool and munch on while warm Yum Yum
Be sure to share.
Refrigerator Biscuit Donuts
Open a can of biscuits, and with your finger poke a hole in the center and stretch it out a little to make it bigger. Heat some fat, about a half inch and place them in the fat one by one. The fat doesn't have to be hot when you do this. As you see them browning on one side, carefully flip them over with 2 forks and let them brown on the other side.
If you let the oil get too hot they will cook too fast and the inside won't get done. Just use medium heat.
Drain them on paper towels and dip them in cinnamon sugar or after they cool spread icing on them, you can also use a glaze icing recipe.
Chinese Donuts
Here's how they made those fluffy sugar coated donuts you can buy at those Chinese Restaurants for $3.00 for 10. Very simple. They're using refrigerated biscuits.
They open a package and lay them out on a counter, and let them come to room temperature which causes them to rise. Then as people order them, they drop them in hot fat and let them brown, remove and let drain on paper towels. Then when cool enough to handle they toss then in a bag with sugar. In New Orleans these little treats are similar to the commonly called Benets which are French Donuts
TIP: If you don't let them come to room temperature, the inside center will not get cooked.
Pizza Pockets
Brown some ground beef, drain, and add a bit of pizza sauce or catsup to make it stick together.
Using 2 packages of refrigerator biscuits, roll flat 2 biscuits at a time to make 4 inch circles. Add a heaping tablespoon of ground beef mixture, add some cheese. Pick up the 4 edges and bring towards center. pinch all ends together. Lay upside down on a cookie sheet. Brown in a hot oven at 400 degrees, cool then eat. 1 pkg biscuits makes 5 pizza pockets. Clean up your mess.
Pigs in a Blanket
Turn on toaster oven to 400
Open a 10 count refrigerated biscuit package. Cut 5 hot dogs in half. Cut 2 American Cheese slices in 20 pieces. Using a heavy drinking glass, roll each biscuit flat, (or use the palm of your hand.)
Place 2 pieces of cheese in the center of each circle, and a half hot dog. Starting from the end of the dough, roll it up and pinch the ends so the melted cheese won't drip out. Sometimes I squirt a little mustard, and put chopped onions in it.
Lay them on your toaster oven pan, slightly separated with the pinched side down.. Cook at 400 for about 10 min or until browned. Clean up the counter. Also see Bisquick Pigs in a Blanket
Monkey Bread
2 cans biscuits
1/2 cup
sugar
3/4 stick butter or margarine (6 Tablsp)
1/2 cup brown sugar
2
tsp cinnamon
Grease 8 inch round cake pan. Cut biscuits into quarters.
Put biscuits, white sugar, and 1 tsp cinnamon in a large plastic bag and shake
to cover biscuits.
Layer biscuits in pan. Mix butter (or margarine), brown
sugar, and 1 teaspoon cinnamon in saucepan. Boil for 2 min. Pour over biscuits.
Bake 15 minutes at 350. Cool 10 min. and serve.
Recipe from 1998 church
cookbook
Monkey Bread with Pecans
4 cans biscuits (10 in
each)
1/2 c. pecans, ground fine
1 tbsp. cinnamon
3/4 c. sugar
Cut
each biscuit into four pieces. Roll each piece in the mixture of sugar, cinnamon
and pecans. Place in a large buttered tube pan. Pour the following mixture over
the biscuits: 1 tbsp. cinnamon 3/4 c. butter, melted
Bake at 350 degrees for
40 to 45 minutes. Let stand 5 minutes before turning out on a cake plate. You
do not need to slice, simply pull off a lump from the whole piece.
Quick Bread Sticks
1 can biscuits
Garlic, onion, or any prepared herb
Cut
biscuits into quarters. Roll each quarter into "sticks" Roll into onion,
garlic or herbs. Bake at 350 for 8 to 10 minutes or until done.
Recipe
from 1998 church cookbook
Biscuit Sticks
All buttered up, ready to eat. Watch out, they're hot-that means delicious!
1/4 cup
butter or margarine
1 8oz package refrigerator biscuits
Poppy or celery
seeds
Preheat oven to 450. Melt butter, pour half of it into an 8x8x2"
pan. Shape biscuits into strips 8" long, rolling between hands and twisting;
place in pan. Pour over remaining butter. Sprinkle with your choice of seeds.
Bake 8 to 10 minutes. After removing from oven, allow to stand in pan about 2
minutes to absorb butter. Serve at once. Makes 10.
Recipe from a 1959 Farm
Journal Country Cookbook
Upside Down Pizza
1 1/4 lbs hamburger
1
sm. onion
1 tsp. salt
1/4 tsp. pepper
1 quart pizza sauce
1 can cream
of mushroom soup
2 tubes biscuits
Fry hamburger, onion, salt and
pepper. in skillet till browned, then add pizza sauce and soup. On top of this
put 2 tubes of biscuits or make your own biscuits with Bisquick. Simmer on top
of stove with lid on for 30 minutes or until biscuits are done.
Recipe
from 1981 Indiana church cookbook
Hamburger Biscuit Casserole
1
1/2 lbs. hamburger
1 can tomato soup
2 tablsps flour
2 c. milk
10
baking powder biscuits or 1 can biscuits
Brown meat and place in 2 qt.
casserole dish or 13x9 flat dish. Stir in flour, soup and add milk. Top with biscuits
and bake 45-60 min. at 325-350 degrees.
Recipe from Newell, SD
Also see Mexican Casserole made with Crescent Dinner Rolls
Veggie Bars
(Made with 2 cans of Crescent Rolls)
Spread
out on greased cookie sheet and make a small edge. Bake at 350 for 10 minutes.
Mix: 2 8oz pkgs. cream cheese and 1 cup salad dressing, and 1 pkg. dry Hidden
Valley Ranch dressing. Spread on dough after it has cooled. Chop cauliflower (1/2
head), brocolli (1 stalk), carrots (1 shredded), cheese (1 cup, shredded.
Recipe
1983 cookbook
Bundt Pan Pull Aparts
1 c. brown sugar
1
stick butter or margarine
2 tblsp. milk
1 tsp vanilla
chopped pecans
2
tubes buttermilk biscuits
Cinnamon and sugar mixed
Bring sugar and
butter to a boil. Remove from heat and add vanilla. Put half of mixture into bottom
of bundt pan and add enough chopped pecans to cover bottom of pan. Roll each biscuit
in cinnamon and sugar. Stand up in pan. Sprinkle leftover cinnamon and sugar on
top. Add rest of first mixture. Bake at 350 degrees for 30 minutes. Let cool 5
minutes, then flip out of pan.
Recipe from SD Special Olympics Cookbook
Stickies
Pass paper napkins with this easy version of Philadelphia's Sticky Buns
1/3
cup butter or margarine
1/2 cup dark corn syrup
1/4 cup chopped walnuts
1
pkg refrigerator biscuits
Preheat oven to 400. Divide butter evenly
in the bottoms of 10 cup muffin pan. Set in oven just long enough to melt butter.
Remove from oven, pour corn syrup and nuts into each cup. Cut biscuits into thirds;
roll each in syrup mixture. Put 3 pieces in each cup. Bake about 15 minutes, turn
out of pan. Serve at once. Makes 10.
Recipe from a 1959 Farm Journal Country
Cookbook
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