ANNOUNCING: "The Many Lives of A Can of Biscuits" Contest!
Oh the fun never stops! Get your entries in-the notoriety and prizes will be well worth the effort. Here's a couple more ideas to get your creative juices flowing:
Great Sandwiches to Accompany Soups, Salads or For Snacks: Bake biscuits and split while hot. Fill with tuna or salmon salad; or with deviled ham spread; or with egg salad topped with a tomato slice; or with bacon and tomato. You'll think of lots more!
Hearty Filled Biscuits For a Whole-Meal Lunch: NO one will ever recognize that leftover ham, pot roast, or chicken. Grind or shred meat to at least a cupful, depending on how many of these you want. You can always stretch this with a finely chopped hard cooked egg, a touch of grated onion, plus drained pickle relish or chopped pickles or olives to suit. Bind mixture with just enough thick gravy or undiluted canned cream soup (cream of mushroom, chicken, or celery are good bets) to hold together.
Roll biscuits fairly thin, a little less than 1/4 inch. Place spoonful of filling in center. Moisten biscuit edge, top with another round. Crimp together with floured fork. Brush with melted butter. Prick tops with fork. Place on baking sheet.
Bake at 475 degrees until browned. Serve with cheese sauce, chicken or beef gravy, or slightly diluted canned golden mushroom soup.
Now it's YOUR turn…
