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The Many Lives of A Can of Biscuits CONTEST
by Alice Osborne
To make this contest interesting, the Doughboy (Dan) raised the stakes last week by offering to give away a Cook'n with Pillsbury CD and a couple Snickerdoodle Mixes to the top three entries so submit your entries now before it's too late!
Holy Cow! We are getting some clever and yummy suggestions for our Canned Biscuits Contest! We offer a huge THANK YOU to all who've sent their ideas in. Next week we'll post the winners and the winning recipes. We hope you're finding this as fun and inspiring as we have! Meanwhile, here's our final four suggestions:
Barbecue Biscuits: Outstanding with those barbecued ribs. Roll biscuits to ¼ inch thick. Brush with melted butter, sprinkle lightly with hickory smoked salt or powdered poultry seasoning or any mixed seasoning salt. Bake at 475. Pass more butter and keep the seasoned shaker handy.
Honey-Raisin-Pecan Upside Downs: Mix ½ cup honey with ½ tsp cinnamon. In each of 10 muffin cups place ½ tsp melted butter. Sprinkle with broken nuts and a few raisins. Divide honey mixture equally into cups. Top with a biscuit. Bake 10-12 min. at 475. Remove from oven, let stand about two minutes to set. Invert pan quickly and serve at once.
Quick Buttery Onion Rolls: Melt 1 stick butter and stir in ¼ to 1/3 cup dry onion soup mix. Let stand 5 minutes for butter to somewhat absorb mix. Spoon half the mixture into an 8 inch ungreased round pan, taking care to spread onion butter evenly. Arrange one can separated biscuits on top. Spoon rest of mixture over all. Bake at 400 for 12-14 minutes or until nicely browned.
Double Delight Figure 8s: These are great breakfast baiters! Flatten biscuits. Holding in both hands, stretch slightly, twist once to make a figure 8. Place on ungreased baking sheet; work deep hollow into each end by pressing dough down with thumb. Fill depressions with contrasting jams-red in one depression, golden in the other. Brush with melted butter. Bake at 425 about 10 minutes.
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