Canned Biscuits Recipes (2024)

FAQs

How to make canned biscuits taste better? ›

I also love the idea of adding sharp Cheddar cheese and a tablespoon of refried beans then topping with pico de gallo and guacamole. You could even try a sweet combination by layering cheese with fig or apricot jam or slices of apple or pear.

As the biscuits rise, the carbon dioxide gas expands, creating pressure on the dough. This pressure can cause the dough to collapse without proper support. Cream of Tartar helps stabilize the dough structure, ensuring the biscuits maintain their shape and rise uniformly.

To enhance store-bought biscuits, opt for flaky layers-style ones, separate the layers, and add ½ ounce of sliced cheese between each biscuit layer inside a muffin tin.

One simple method is to dust the biscuits with cinnamon sugar or drizzle them with honey right after baking, adding a sweet, caramelized layer that complements the buttery flavor of the biscuits. Another option is to whip up a simple glaze using powdered sugar and milk.

1 cup of milk (or water, or buttermilk) per 2 cups of flour is a pretty good ratio, but it's really not that important.

Visually, they look very similar, but while baking soda is a base with a high pH (remember the pH scale from chemistry class?), cream of tartar is an acid, which is why together they can help leaven baked goods. So no, they aren't the same and can't be used interchangeably, but can be used in tandem.

Eggs are natural binders, helping hold all other baking ingredients together and increasing the viscosity of batters and doughs. Egg white has the capability to gel and is frequently used as a binding agent in many different prepared foods.

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky.

While canned biscuits will last in the fridge for a couple of weeks past the date on the package, freezing them may be a good solution to retain their freshness. Don't worry. That whole tube can go right into your freezer as is, as long as you plan to use all of the biscuits upon opening.

Open up your biscuits, take them out and put them on your tray. Make sure they aren't touching and freeze them. Once your biscuits are frozen solid, you can now put them in a ziplock or airtight container, zip them up nice and tight, removing the air. And when you get ready to use them, just stall on the counter first.

How do restaurants keep biscuits warm? ›

Commercial drawer warmers are essential equipment for foodservice establishments looking to maintain the quality and temperature of their prepared dishes. These versatile units are commonly used in restaurants, catering businesses, cafeterias, and other commercial kitchens to keep food items warm and ready for serving.

As it turns out, adding hard-boiled egg yolks to your biscuit dough is a way to ward off an overworked, tough dough that can be the downfall of a butter-based pastry. When the trick is employed, the pastry shatters and then dissolves in your mouth quickly, tasting like a knob of flaky butter.

Sugar and Salt: Add flavor. We don't add a lot of sugar (just 1 tablespoon). Cold Butter: I love using European-style salted butter, like Kerrygold or Plugra, since they make our biscuits tender and delicious. If you don't have European salted butter, plain butter works (salted or unsalted).

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

You can add cooked sausage, cooked bacon, scrambled eggs, cheddar cheese, or any combination of these or other breakfast favorites. After that, place the tops on the biscuits and seal down the sides. Bake for around 20 minutes, until the biscuits are golden brown.

Since biscuits, scones and shortcakes should not be overmixed, it's very important to mix dry ingredients together well before cutting in the fat. If they are not well mixed, there can be pockets or lumps of ingredients; this is particularly true with leavening, which can lead to bitter or off flavors.

While canned biscuits will last in the fridge for a couple of weeks past the date on the package, freezing them may be a good solution to retain their freshness. Don't worry. That whole tube can go right into your freezer as is, as long as you plan to use all of the biscuits upon opening.

Use good butter and dairy

Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).