biscuits Archives - The Midnight Baker

Jalapeño Pillows

Judith Hannemann — Tue, 05 Jul 2022 23:00:16 +0000

Jalapeño pillows are biscuits with a surprise inside! Easy snack!

Jalapeño Pillows Are So Easy

There’s a nice creamy surprise in the middle of these jalapeño pillows! Yep, a creamy, cheesy and zippy pepper filling!

I’ll admit I’ve been on a jalapeño kick lately. It’s one of my favorite hot peppers. Jalapeños have some heat but they’re not overly hot. I like to taste the pepper too instead of just the heat. Probably why it’s one of my favorites. When I grew them in my hydroponic garden, I used to let them get red ripe. If you grow them, let them get fully ripe; the taste is indescribably delicious.

Anyway, I’d overbought the peppers and wanted to use the last couple that I had in the fridge. I found this on the Pillsbury site and they sounded good.

Creamy Filling

The creamy filling in the center is very much like a jalapeño popper filling. Of course you can do any variation you want so long as it is a cream cheese and shredded cheese base.

For example cream cheese, shredded mozzarella and either some sausage or pepperoni would make them into a pizza-like snack. The sky is the limit and use your imagination. As my mum would have said, “It’s all good food.”

Biscuits

The original recipe called for refrigerated large flaky biscuits–their brand of course. However, I’m sure your own homemade biscuits would work fine.

At first I tried to use the frozen ones thawed. That didn’t work so I broke down and bought the ones in the can. I might add that I was and still am apprehensive about opening those cans. I am relieved to know I’m hardly alone in that feeling. But I steeled myself and came through it fine. I have to admit it’s the easiest way to go using the ones in the can. So, if you’re like a lot of us, just concentrate on how darn easy they are to use.

The Recipe

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Jalapeño Pillows

Easy and delicious snack

Prep Time10

Cook Time15

Course: Snack

Cuisine: American

Keyword: biscuit recipes, filled biscuits, jalapeño biscuits

Servings: 8

Calories: 299kcal

Author: Judith Hannemann

Ingredients

16.3 oz can large refrigerated biscuits 8 count
1 egg
1 tsp water
1 tbs pretzel salt optional

Filling:

4 oz cream cheese softened
1/2 cup sharp cheddar shredded
3 tbs diced jalapeños
1 clove garlic finely minced
1/2 tsp salt
1/4 tsp pepper

US Customary - Metric

Instructions

Preheat oven to 350F/180C. Line a baking sheet with parchment.
Mix all filling ingredients; set aside.
Beat egg with the water and set aside.
Roll each biscuit to a 1/8-inch thickness. Place about 1 tablespoon of the filling in the center. Bring the dough up around the filling and seal well. Place seam side down on prepared baking sheet.
Brush egg wash on top of each biscuit. Sprinkle with pretzel salt if desired.
Bake 12-15 minutes or until golden brown and firm to the touch.

Nutrition

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Bavarian Cream Biscuits

Judith Hannemann — Wed, 08 Dec 2021 00:00:55 +0000

Whip up a batch of these Bavarian cream biscuits and surprise the family!

Bavarian Cream Biscuits?

Yep, that’s right! I know it may sound strange, but consider that many people are using refrigerated biscuits to make “donuts” in their air fryers. Not for nothing, those air-fried” donuts taste pretty darned good too.

Why not carry that principle further and apply it to filled donuts. I admit that the biscuit itself is nowhere near the taste nor the texture of filled raised-yeast donuts. However, that doesn’t mean that they won’t taste very good–they do. And what’s good about these is that they should be eaten the same day you make them.

Unlike their yeast cousins, biscuits don’t keep as well.

Creamy Filling

This filling is rich and creamy. It’s delicious too, but of course you know that already.

I tend to use heavy or whipping cream for this type of concoction. Not only for taste but for texture. Light cream or half and half could probably be substituted, however, I can’t vouch for the texture as it may be too runny to be a good filling. Milk would definitely be out here because your end product wouldn’t be much like a pastry filling; it’d be exactly like it’s intended purpose–a pudding.

Chocolate Frosting

I give my favorite quickie chocolate ganache recipe for this and I highly recommend it. Reason for that is that it’s very easy, tastes delicious and it produces the right consistency for this use.

You can always use your favorite recipe for chocolate frosting. The caveat is it must be thin enough so that it drizzles. Another option is to use canned frosting and microwaving it so it becomes runny. However that frosting will lose it’s gloss where my quick ganache will not–so make a tad extra so you can lick out the bowl with the excess. It’s glorious.

The Recipe

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Bavarian Cream Biscuits

Simple yet delicious

Prep Time5

Cook Time0

Biscuit Bake Time20

Course: Dessert, Snack

Cuisine: American

Keyword: bavarian cream donuts, desserts using biscuits, donuts from biscuits

Servings: 8

Calories: 304kcal

Author: Judith Hannemann

Ingredients

8 large biscuits refrigerated, frozen or your own
3/4 cup whipping cream
1/4 cup instant vanilla pudding mix 1/2 of the box

Frosting:

1 cup chocolate chips
2-3 tbs cream

US Customary - Metric

Instructions

In a small bowl, beat the cream and the pudding mix with an electric mixer until it's thick. Cover and refrigerate.
Bake biscuits as per package direction or your own recipe. Allow biscuits to cool.
When ready to fill the biscuits, let the filling stand at room temperature for 5 minutes. Place filling in a pastry bag with a 1/2-inch round tip (you can also use a plastic freezer bag with a corner cut out).
Insert the tip into the side of each biscuit and squeeze about 2 tablespoons of the filling into the center.
For the frosting, combine the chocolate chips and 2 tablespoons of cream in a small bowl and microwave on high for 15 seconds. Stir until smooth. The frosting should be of drizzling consistency; add additional cream if necessary to achieve this texture.
Swirl tops of the biscuits in the frosting.

Nutrition

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Caramel Biscuits

Judith Hannemann — Tue, 04 Aug 2020 23:00:25 +0000

A sweet biscuit with icing? Here they are–fluffy biscuits with a caramel sauce all topped with a cream cheese drizzle.

The Humble Biscuit Elevated

I think everyone loves a good flaky biscuits dripping with butter. But who really thinks about making this a sweet treat? If you want to get technical, since biscuits are a major part of strawberry shortcake, it already has. But having the biscuit itself stand alone is a different matter. And a sweet biscuit with icing no less.

To avoid any confusion here for my British readers who are thinking, “Well of course biscuits are sweet,” I’m referring to American baking powder biscuits. The terminology can be a bit confusing at times because in UK, biscuits are cookies. Don’t get me started on flapjacks. In the USA, that’s a pancake, but in UK it’s a lot like our granola bars (and they’re delicious if you want to try them).

These biscuits are special because instead of dripping with butter, these are dripping in caramel sauce. Then it’s topped off with a delicious cream cheese drizzle.

Caramel Topping

There’s a lot of choice here too since you can go homemade or store bought.

There are some really delicious store-bought caramel sauces so you needn’t feel any guilt using them. And if you want a quick dessert, this is the way to go.

You can make your own and it’s pretty easy too. The recipe is written for homemade caramel sauce. The ingredients are pretty basic and are items that are on hand in any well-stocked pantry. The only drawback is that sometimes the sauce can get gritty if it’s not cooked enough then cools. It doesn’t, however, affect the taste.

Oh That Icing

The icing is about the only thing you have to make from scratch, but believe me when I say that it’s worth it.

This is so good, you may want to eat it all by itself! There’s one caveat here–take the time to sift the confectioner’s sugar. It’s a step I often would eliminate because it’s tedious and often a bit messy. Needless to say, I got poor results each time I did.

The Recipe

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Caramel Cream Cheese Biscuits

A quick and delicious dessert

Prep Time10

Cook Time20

Course: Dessert, Snack

Cuisine: American

Keyword: caramel biscuits, caramel sauce, cream cheese icing, sweet dessert biscuits

Servings: 8

Calories: 209kcal

Author: Judith Hannemann

Ingredients

1 can refrigerated “grands-style” biscuits 8 count (or your own favorite recipe)

Cream Cheese Frosting:

4 oz softened cream cheese
1/2 cup powdered sugar
1 tsp vanilla extract
3 to 4 tbs milk

Caramel Sauce:

1/2 cup brown sugar
1/4 cup unsalted butter
1/4 cup light cream or half-n-half

US Customary - Metric

Instructions

Bake biscuits as per package/recipe directions. Cool on a rack.
Prepare caramel sauce by placing all sauce ingredients in a small saucepan heating over low heat and stirring frequently. Bring it to a boil and cook for 5 minutes stirring constantly at this point. Remove from heat and cool slightly.
Prepare icing by beating the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla and enough milk until the consistency is such that it can be drizzled.
Assemble by drizzling about 2 tablespoons of caramel sauce over each biscuit then drizzle with the icing.

Notes

Substitute your own biscuit recipe for the refrigerated variety if you wish.
Store-bought caramel sauce may be substituted for the homemade.

Nutrition

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Cheddar Garlic and Chive Drop Scones

Judith Hannemann — Wed, 04 Mar 2020 00:00:57 +0000

These savory scones are easy to make and full of flavor. They’re even better than those famous cheddar biscuits.

Drop Scones With Great Flavor

Although you could probably get away with calling these “biscuits” they are actually scones.

These scones are savory. When most folks think of scones, fruit is the first to come to mind. These will be a pleasant change of pace.

There’s plenty of sharp cheddar cheese flavor that’s enhanced by the aromatic “veggies” if you will. The only thing you need is the cheese if you’re a purist. If the other flavors are not to your liking, other herbs may replace them.

Substitutes

Most windowsill gardens and hydroponic herb seed kits contain chives so if you do either of those indoor gardening methods, you’ll have chives.

However, if you don’t, green onions are a great substitute if you want to keep everything fresh. Of course, dehydrated chives can be used. If you use them, use half the amount called for for fresh.

Don’t like garlic? Leave it out and use something you like instead. It’s that easy!

As far as the cheese goes, cheddar is the natural choice. Use what you have but bear in mind you don’t want a cheese that strings. Therefore, mozzarella is not recommended. Colby and brick are good choices as are milder cheddars.

Cold Hands

It’s important not to let this dough get too warm, otherwise the scones may become tough in texture.

This is why I use a food processor to do most of the work. I also use a big wooden spoon to mix the dough up after adding the liquid. And to make sure my hands are very cool, I rinse them for about 30 seconds under cold water.

When it comes to dividing up the dough into portions, and ice cream scoop will come in handy. A bendable plastic bench scraper works well too. The key is to keep this as cool as possible.

The Recipe

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Cheddar Garlic & Chive Drop Scones

Awesomely delicious especially with seafood

Prep Time10

Cook Time25

Course: breads, Side Dish

Cuisine: American

Keyword: cheddar scones, cheese biscuits, savory scones

Servings: 8

Calories: 436kcal

Author: Judith Hannemann

Ingredients

3 cups flour
3 tbs granulated sugar
1 tbs baking powder
1 tbs garlic powder
¾ tsp salt
¼ tsp sweet or hot paprika
3 tbs chopped fresh chives see NOTES
½ cup cold unsalted butter 1 stick, cut into 1/2-inch cubes, plus 6 tablespoons/ melted unsalted butter
8 ounces sharp or extra-sharp Cheddar shredded (about 2 packed cups)
1 cup buttermilk
1 large egg

US Customary - Metric

Instructions

Preheat the oven to 375F/190C degrees. Line two baking sheets with parchment paper.
In a food processor, process flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and process until the mixture looks like breadcrumbs. Empty into a large bowl.
Stir in 1 1/2 cups/170 g of the cheese and chives into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it’s uniformly combined. (Resist the urge to use your hands so that the mixture doesn’t get too soft or compressed.)
Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
Brush each biscuit with the melted butter (you won’t use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

Notes

If using dehydrated chives, use half the amount called for for fresh

Nutrition

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Biscuits with Super Sausage Gravy

Judith Hannemann — Thu, 01 Sep 2016 23:00:08 +0000

There’s no better comfort food than biscuits and sausage gravy. This gravy is not only packed with sausage, but some yummy extras.

Pure Comfort Food

Biscuits and sausage gravy is certainly in my top 10 of favorite comfort foods.

I’ve always loved this meal and have eaten it for breakfast as well as dinner. It’s just one of those versatile meals.

Any refrigerated, frozen or homemade biscuits can be used. My 7-Up Biscuits are perfect for this.

It can be made a lot quicker if you have one special ingredient.

Special Sausage?

What I mean here is not special but more “on” special.

Have you noticed that practically every other week that some store has brown and serve sausage on sale for a ridiculously low price? They’ve been “on sale” all summer in stores in my area.

When I got my brand-new freezer, I caved to the sale and got 10 packages on a 10-for-10 deal. I got links and patties. The patties are the size of a silver dollar–which ain’t much of a patty to my way of thinking–but it has it’s uses. That use is in this gravy.

No Need to Drain

Of course you can use fresh or frozen bulk sausage in this, but the brown-and-serve variety has a few things going for it. First of all, it’s already cooked, so you save time right there. Secondly, you don’t have to drain off any fat because there’s little to no fat. So that saves a step.

Not implying that this is a lower-fat or healthier version because it really isn’t. I look on brown-and-serve merely as a time and step saver.

More Bits

I add more “bits” to my sausage gravy. I usually have mushrooms in the crisper, so I add them and I love onion so there’s plenty of that in the gravy too.

My gravy has a faint whisper of thyme in it as well. Not much, just a pinch, but it adds great flavor. There’s a slightly unusual ingredient in there too–red pepper flakes. I just use a dash of red pepper flakes, but it’s enough to make the flavor a bit more interesting. The red pepper may be omitted if you don’t want to introduce any heat to the gravy.

The Recipe

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Biscuits with Super Sausage Gravy

There’s no better comfort food than biscuits and sausage gravy. This gravy is not only packed with sausage, but some yummy extras

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Comfort Foods, Pork

Cuisine: American

Keyword: biscuits and gravy, sausage gravy

Servings: 4

Calories: 1023kcal

Author: Judith Hannemann

Ingredients

8 large biscuits your favorite recipe/brand--there's my recipe in the post

GRAVY

2 boxes 6.4 oz each brown-and-serve sausage patties or links, defrosted
1 small onion chopped
1 cup sliced mushrooms optional
4 tbsp unsalted butter
1/8 tsp thyme
1/8 tsp red pepper flakes optional
1 tsp salt
1/4 tsp pepper
2 cups milk divided
1 cup light cream or half-and-half cream
1/4 cup flour

Instructions

Chop sausage so it has a texture like browned ground beef. A couple of pulses in a food processor will give the right texture.
Melt butter in a large skillet over medium heat.
Saute the mushrooms and onion until the onion is translucent. Add the thyme, pepper flakes, salt and pepper.
Add the sausage, stir and heat through.
Place 1 cup of the milk and the flour in a covered container and shake well so there are no lumps. Set aside.
Add the remaining cup of milk and the cream to the sausage mixture in the pan. Heat until almost boiling. Stir in the flour/milk mixture and stir until thickened. Cook for 2-3 minutes or until flour is cooked.
You can thin with more milk if the gravy is too thick.
Cut biscuits and ladle gravy over the biscuits.

Nutrition

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7-Up Biscuits

Judith Hannemann — Thu, 10 Apr 2014 23:00:00 +0000

7-Up Biscuits

These soft and delicious 7-Up Biscuits are hardly a new idea and have been around forever, but boy are they good.

These biscuits have been around forever and you can find the recipe all over the net.

I wanted to try them because I really love biscuits. These are very good, very rich and very tender.

Easy to make

It’s important here not to dump all the lemon sodapop in at one time. Mix in the sour cream, almost like cutting shortening into a pie crust is the best I can describe it. Then add a little sodapop, and stir. Add just enough of the sodapop to form a cohesive dough that you can handle. If you dump in the entire amount of liquid, you can and probably will, end up with a really hot mess. The secret here is adding the pop bit by bit until you get the right consistency.

The flavor and the crumb are perfect and I can really see these with some of the sausage gravy recipe from my casserole.

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7-Up Biscuits

These soft and delicious 7-Up Biscuits are hardly a new idea and have been around forever, but boy are they good.

Prep Time10

Cook Time15

Total Time25

Course: breads, side dishes

Cuisine: American

Keyword: biscuits, bread recipe

Servings: 12

Calories: 196kcal

Author: Judith Hannemann

Ingredients

3 cups baking mix i.e. Bisquick
3/4 cup sour cream
3/4 cup lemon-lime soda/pop or any clear carbonated beverage
4 tbsp melted butter
additional flour/baking mix for kneading

Instructions

Preheat oven to 450 degrees F. Pour melted butter into a 11x7-inch baking pan.
Mix the baking mix, sour cream. Add just enough sodapop to make a soft dough that you can handle.
Turn out on well floured surface and knead a few times. Pat the dough down to about 1/2-3/4-inch in height.
Using a well-floured biscuit or cookie cutter, cut out biscuits and place in prepared pan. Try to line 3 across the short side and 4 down the long side.
Bake for 12-15 minutes or until golden brown. I brushed the tops with some butter from the pan after about 10 minutes in the oven.

Nutrition

7-Up Biscuits

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Biscuits & Sausage Gravy Pot Pie

Judith Hannemann — Tue, 15 Oct 2013 23:00:00 +0000

Biscuit & Sausage Gravy Pot Pie

An old-time favorite in casserole form. Not unhealthy if made with reduced-fat ingredients.

I have always loved this dish. However, as I aged, the fattiness tended to give me “agita” so I rarely ate it.

I found a way to do it by using reduced-fat alternatives to the usual culprits. Of course you can use regular sausage and regular biscuits in this and it will taste just as wonderful.

Another great tip on this recipe–turn it into a chicken pot pie! That tip came from Facebook fan Michelle E. What you’d do then is just replace the sausage with leftover cooked chicken, blanch about 1 cup of frozen mixed veggies and add them to the “gravy.” Then just proceed as in the recipe for baking.

NOTE: The bottom biscuits will not be crisp. If you don’t like “soggy” biscuits, then omit the bottom layer.

GREAT TIP!! Especially with leftover turkey from Thanksgiving or Christmas (which will be here sooner than you think!!)

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Biscuits and Sausage Gravy Pot Pie

Biscuits and sausage gravy pot pie is pure comfort food! An old-time favorite in casserole form. Not unhealthy if made with reduced-fat ingredients.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: American

Keyword: biscuits and gravy, pot pie, sausage gravy

Servings: 4 -6

Calories: 543kcal

Author: Judith Hannemann

Ingredients

1 pkg refrigerated biscuits* 8 count large (i.e. Grands)
16 oz. ground breakfast sausage
2 1/2 cups milk
3 tbsp butter
1/4 cup flour
1 tsp salt
1/2 tsp pepper

Instructions

Brown sausage meat, breaking up lumps. Drain and set aside.
Preheat oven to 350 degrees F. Cut each biscuit into quarters. Place HALF of the cut up biscuits on the bottom of a 1.5 quart casserole dish.
Bake for 10 minutes. Meanwhile, prepare sausage gravy by melting butter over medium heat in a medium saucepan. Add flour (make a roux) and whisk so there are no lumps. Cook roux over medium heat about 2 minutes, stirring constantly. While whisking, add milk slowly, making sure there are no lumps. Add salt and pepper. Cook sauce until it begins to thicken. Add cooked sausage.
Remove baking dish with partially-baked biscuits from the oven. Pour sausage gravy on top of biscuit crust. Place remaining biscuits on top of the casserole; return to oven and bake an additional 25-30 minutes, or until top biscuits are golden brown.

Notes

*I used reduced-fat biscuits. Also reduced-fat sausage or turkey sausage may be substituted

Nutrition

Biscuit & Sausage Gravy Pot Pie

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