Canned Biscuit Recipes // Managin The Mays // May 4th

 French Onion Chicken Bubble Up 

Ingredients:

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
  • Combine chicken, soup, dip, and cheese. Cut each biscuit into 4 pieces. Toss with chicken mixture.
  • Pour chicken mixture into prepared pan. Top with French fried onions.
  • Bake uncovered for 25-30 minutes, until bubbly and biscuits are golden brown.

Bacon Cheeseburger Biscuits

Ingredients:

  • 1 lb lean ground beef
  • ½ cup cooked chopped bacon
  • 1 Tbsp McCormick Grill Mates Hamburger seasoning
  • 1 Tbsp Worcestershire sauce
  • 8 -oz Velveeta cheese cubed
  • ½ cup shredded cheddar cheese
  • 2 (6-oz) can refrigerated biscuits

Instructions:

  • Preheat oven to 350ºF. Spray a regular muffin pan with nonstick cooking spray.
  • In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain excess grease.
  • Add bacon crumbles, hamburger seasoning, Worcestershire sauce, and Velveeta cheese to the pan. Cook over very low heat and stir just until the cheese starts to melt. (Don't overcook and make a runny dip!)
  • Open a can of refrigerated biscuits. Separate biscuit dough into 10 biscuits. Using a rolling pin, roll each biscuit into a large circle. Firmly press dough in the bottom and up the side of each muffin cup.
  • Spoon the beef mixture into the biscuit cups. Top each biscuit with grated cheese.
  • Bake in a preheated oven for 17 to 20 minutes, until the biscuits are golden brown. Sprinkle with dried parsley.
Taco Bubble Up
  • 1 pound ground beef (I used 80/20)
  • 1 ounce packet taco seasoning (see notes below)
  • 10 ounce can enchilada sauce (see notes below)
  • 10 ounce can diced tomatoes with green chilies (Rotel) (see notes below)
  • 2 (6 ounce) cans Pillsbury homestyle grands biscuits
  • 8 ounce block colby jack cheese, shredded
  • your favorite taco toppings
  • fresh cilantro, for garnish (optional)

Instructions

  • Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
  • In a large skillet over medium-high heat, brown and crumble the ground beef until there isn’t any pink left, 8-10 minutes. Drain well.
Crack Chicken Bombs

Ingredients

  • 3 cups shredded chicken
  • 8 oz cream cheese
  • 1 cup chopped bacon bits
  • 1 tbsp dry ranch seasoning mix
  • 1/2 cup shredded parmesan cheese
  • 15 Rhodes Rolls (thawed) or 1/2 recipe of Homemade Dinner Rolls

Instructions

  1. In a large bowl using a hand mixer combine the shredded chicken, cream cheese, bacon bits, ranch seasoning and parmesan cheese until well combined.
  2. If using Rhode’s Rolls, flatten each roll before scooping a heaping tbsp of filling into the center of the roll. Fold the edges of the roll up and seal the dough around the filling. Skip to step 4.
  3. If using half a batch of my Dinner Roll Recipedivide the dough into fourths then cut each piece into four more pieces. Flatten each sectionbefore scooping a heaping tbsp of filling into the center of the roll. Fold the edges of the roll up and seal the dough around the filling.
  4. Arrange the uncooked Crack Chicken Bombs in a greased 9×13 pan.
  5. Set the pan on the stovetop while the oven preheats to 450°.
  6. Once the oven is heated, bake the Crack Chicken Bombs for 10-14 minutes or until golden brown.
  7. Brush with butter and sprinkle with parsley before serving if desired.
  8. Keep leftovers in the fridge.


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