The Gourmet Touch: Transform refrigerated biscuits into sweet treats
by Prudence Hilburn
Special to The Star
Jan 16, 2013 | 4102 views |  0 comments | 4 4 recommendations | email to a friend | print
If your family likes sweet rolls and you don’t have the time to bake some from scratch, reach for a can of refrigerated biscuits. With just a little time and a creative mind, you can turn that can of biscuits into some delectable sweet rolls.

I have a lot of fun experimenting with the refrigerated canned doughs. You can make some good sugared donuts by frying the canned biscuits and then sprinkling them with granulated sugar.

Another cute idea is to make “pockets” for youngsters who like peanut butter and jelly. For these treats, flatten each canned biscuit to a circle about 4 inches in diameter. Spread a little peanut butter on each one to within 1/4 inch of the edge. Then put a small amount of jam in the center. Then fold the biscuit to make a tiny turnover. Be sure to press the edges to seal well.

After baking, you can glaze these half-moon-shaped delights with a mixture of confectioners sugar and milk.

Some of the most creative canned biscuit ideas come from the Pillsbury Bake-Off. Mary Adams of Kingsport, Tenn., hid peanut brittle in the center of her biscuits and won a trip to the 29th Bake-Off with the following Crunchy Candy Rolls.

That same year, another contestant used canned biscuits in her special Honey Buns. These sticky buns will delight the tastebuds of everyone who tries them.

The next time you go to the supermarket, put a few cans of refrigerated dough in your cart and start experimenting.

Crunchy Candy Rolls

1 (10-ounce) can refrigerated biscuit dough
1/3 cup crushed peanut brittle
2 tablespoons brown sugar
1/4 to 1/2 teaspoon nutmeg
1 tablespoon margarine or butter, melted

For the glaze:

3/4 cup powdered sugar
1 tablespoon margarine or butter, softened
1 to 1 1/2 tablespoons milk

Heat oven to 400 degrees. Grease 9-inch round pan. Separate dough into 10 biscuits. Make a deep pocket in each biscuit.

Reserve 2 tablespoons crushed peanut brittle for garnish. Fill each pocket with 1 teaspoon crushed peanut brittle; press edges to seal.

Place rolls in prepared pan. Combine sugar and nutmeg; sprinkle over rolls. Drizzle with melted margarine. Bake at 400 degrees for 12 to 15 minutes or until golden brown.

To glaze: In small bowl, blend glaze ingredients; drizzle over warm rolls. Sprinkle with reserved peanut brittle. Serve warm. Makes 10 rolls.

Honey Buns

1 (10 ounce) can Hungry Jack Refrigerated Big Flaky Biscuits
1/4 cup chopped nuts
1/3 cup honey
1/3 cup margarine or butter, melted
2 tablespoons brown sugar
3/4 teaspoon cinnamon
2 tablespoons margarine or butter, melted, if desired

Heat oven to 350 degrees. In small bowl, combine nuts, honey and melted margarine or butter. Pour into ungreased 8x4-inch or 9x5-inch loaf pan. Separate dough into 10 biscuits. In small bowl, combine brown sugar and cinnamon. Put about 1 teaspoon of mixture on one side of each biscuit. Stand biscuits on edge, slightly overlapping, in 2 rows of biscuits each in prepared pan.

Drizzle with 2 tablespoons melted margarine, if desired. Bake for 25 to 30 minutes or until golden brown. Cool 3 minutes; turn onto serving plate. Serve warm or cool.

Email Prudence Hilburn at prudencehilburn463@att.net.
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