TRY THESE Quick and Easy canned biscuit dough ideas from Pillsbury!

Today I'm trying three quick and easy canned biscuit hacks from a 1970s Pillsbury cookbook! Pillsbury's Refrigerated Biscuit Recipes (1976) Barbecups blog post I referenced https://bit.ly/41VqUhR ------------------------------ PATREON: https://www.patreon.com/CookingAllTheBooks INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK: https://www.facebook.com/cookingallthebooks WEBSITE: https://www.cookingthebooks.net/ ------------------------------ POPPIN' FRESH BARBECUPS (pg 37) 3/4lb ground beef 1/2c barbecue sauce 1/4c chopped onion OR 1 Tbsp instant minced onion 2 Tbsp firmly packed brown sugar 10oz Hungry Jack Refrigerated Big Flaky Biscuits 3oz shredded Cheddar cheese Preheat oven to 400 degrees (I preheated to 375). Brown ground beef; drain. Add barbecue sauce, onion, and brown sugar. Separate dough into 10 biscuits. Place each biscuit in ungreased muffin cup, pressing dough to cover bottom and sides. Spoon meat mixture into each cup. Sprinkle each with cheese. Bake 10 to 12 minutes until golden brown. Serve immediately. HAM AND EGGS BISCUIT PIZZA (pg 23) 1/4c chopped onion or 1 Tbsp instant minced onion 1 Tbsp butter or margarine (to cook fresh onion, omit if using instant minced onion) 4oz cubed cooked ham 10oz Hungry Jack Refrigerated Big Flaky Biscuits 2 eggs 1 tsp salt 1/4 tsp pepper 1/8 dill weed 1/4c milk 4oz shredded Swiss or Monterey Jack cheese 1 Tbsp chopped chives, if desired Preheat oven to 350. Fry onion in butter until transparent. Remove from heat; stir in ham. Separate biscuit dough into 10 biscuits. Separate each biscuit into 2 layers; arrange in uncreased 12" pizza pan or 13 x 9 inch pan; press over bottom and 1/2 inch up sides to form crust. Spread ham mixture over dough. Beat eggs; blend in remaining ingredients except chives. Pour over ham mixture. Sprinkle with chives. Bake 25 to 28 minutes until golden brown. COUNTRY SYTLE CHICKEN VEGETABLE STEW (pg 14) 2 cans (10 3/4oz each) condensed cream of chicken soup 1 soup can of water 2c cooked, cubed chicken 10oz pkg frozen peas and carrots, cooked and drained 1/2c chopped celery 2 Tbsp copped chives, if desiered 8oz can Pillsbury refrigerated buttermilk or country style biscuits 1 tsp parsley flakes In large saucepan, combine first six ingredients; heat until hot and bubbly. Separate biscuit dough into 10 biscuits; cut each in half. Drop biscuit halves into hot chicken mixture; sprinkle with parsley. Cook over medium heat, uncovered, for 10 minutes. Cover tightly and simmer 15 minutes longer. ------------------------------ TIMESTAMPS 0:00 Intro 0:34 Poppin' Fresh Barbecups 9:59 Ham and Egg Biscuit Pizza 15:36 Country Style Chicken Vegetable Stew 20:22 Cookbook Chat - Pillsbury's Refrigerated Biscuit Recipes (1976) ------------------------------ DISCLAIMER: Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.