duh...I bought buttermilk biscuits, now what?

[sassysu3]

I bought some buttermilk biscuits, the kind that come in the tube that you bake, and thought I had something in mind that I was going to make with them. I do have a Mexican casserole that I make from time to time for a quick meal, but I thought I'd throw an opening out there for any other possible recipes to make...BTW we don't eat meat or chicken (nothing lke asking for a favor and putting restrictions on it:rolleyes: )
Thanks for anything that "can" be offered.
sassysu3

[slknight]

How about these two? I've also got a few others, but they've got meat and chicken.


* Exported from MasterCook *

Orange-Chive Bubble Buns

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : August ?97 Breads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup orange marmalade (at room temperature)
1 teaspoon freeze-dried chives
1 (4.5-ounce) can refrigerated buttermilk biscuits
Cooking spray

Preheat oven to 400?.

Combine marmalade and chives; set aside. Separate biscuits; cut each into 4 pieces. Add biscuit pieces to marmalade mixture; toss. Place 6 biscuit pieces into each of 4 muffin cups coated with cooking spray. Bake at 400? for 13 minutes or until golden. Remove from cups; serve warm.

Serving Size: 1 bun

Source:
"Cooking Light, August 1997, p.112"
Copyright:
"Cooking Light"
T(Baking Time):
"0:13"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 4g Fat (24.9% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 364mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1 Fat; 1 Other Carbohydrates.



* Exported from MasterCook *

Fuzzy-Navel Bread Pudding

Recipe By :Ruth Kent Cook, Batesville, Ark.
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Nov/ Dec '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (17.3-ounce) can reduced-fat refrigerated buttermilk
biscuits (such as Pillsbury Grands)
4 1/2 cups (1-inch) cubed French bread (about 8
[1-ounce] slices)
1 cup raisins
1/2 cup packed brown sugar
1 large egg
2 cups skim milk
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (20-ounce) can unsweetened crushed pineapple -- undrained
Cooking spray
1/4 cup reduced-calorie stick margarine
1/2 cup orange juice
1/4 cup amaretto (almond-flavored liqueur)
1 (1-pound) box powdered sugar

Preheat oven to 350?.

Bake biscuits according to package directions; cool. Tear biscuits into 1-inch pieces. Combine torn biscuits, bread, and raisins in a large bowl; set aside.

Combine brown sugar and egg in a bowl; beat at medium speed of a mixer until blended. Add milk, lemon juice, cinnamon, and vanilla; beat well. Add egg mixture and pineapple to biscuit mixture; stir until bread is moist. Spoon into a 13?9-inch baking pan coated with cooking spray; bake at 350? for 30 minutes or until set and lightly browned.

Melt the margarine in a medium saucepan over medium heat; add orange juice and amaretto. Gradually add powdered sugar, stirring well with a whisk until sugar dissolves. Serve warm with bread pudding.

Serving Size: 1 [2 1/4-inch] piece and about 2 tablespoons sauce

Source:
"Cooking Light, November/December 1997, p.166"
Copyright:
"? Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 255 Calories; 3g Fat (9.8% calories from fat); 4g Protein; 54g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 394mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates.

NOTES : "Bread pudding was a favorite when I was growing up. My mother would use leftover cold biscuits and whatever sandwich bread she had around her kitchen. This version reflects my mother's bread combination."
?Ruth Kent Cook, Batesville, Ark.
Nutr. Assoc. : 4041 20157 4680 0 0 0 0 0 0 3001 0 20100 0 2044 1191

[kimmurphy94]

you can make Monkey Bread. Not light but yummy!

You cut them in 1/2 (1/4 if its the grands kind), roll them into balls, then roll them into cinamon sugar. Then you layer them in a bundt pan with toasted pecans and a brown sugar/butter mixture. If you're interested, I can get the exact recipe...

Or, sometimes for the DKs, I make little sandwich pockets. Flatten them with a rolling pin; then fill with finely chopped ham and cheese and fold it over like a dumpling. The kids love these!

[sassysu3]

I think ds will love all those ideas!
Thanks so much...
;) sassysu3

[Chris415]

Strawberry shortcake! :D

[ebobbitt]

I used some buttermilk biscuits last week to make these:

OVEN-FRIED PEACH PIES

1 cup drained canned peaches in light syrup, chopped
3 T sugar, divided
¾ t ground cinnamon, divided
1 T all-purpose flour
1 (10-oz) can refrigerated buttermilk biscuits*
Butter-flavored vegetable cooking spray

1. Combine peaches, 2 T sugar, and ½ t cinnamon. Sprinkle flour over work surface. Separate biscuits; place on floured surface. Roll each biscuit to a 4.5” circle. Place one heaping T peach mixture over half of each circle. Brush edges of circles with water; fold in half. Seal edges by pressing with a fork.
2. Place pies on an ungreased baking sheet; coat with cooking spray. Combine remaining 1 T sugar and ¼ t cinnamon; sprinkle over pies. Bake at 375 for 10 minutes.

Yield: 10 pies
Points: 2
Per pie: Calories 107; fat 2.6g; protein 2.2g; carbohydrate 19.9g; fiber 0.4g; cholesterol 0mg; sodium 281mg

*Note: to keep this dessert low in fat, read the nutrition labels to find refrigerated biscuits with no more than 2.5 grams of fat per biscuit.

Cooking Light the Lazy Gourmet, p 56

[ElinorC]

ebobbit,
The peach 'pies' sound yummy. Thanks for the recipe.

[Luckyfeather]

I posted this recipe awhile back. I've only made these once, but they were very good!

Italian Biscuits

1 can of buttermilk biscuits (cut each biscuit in half or quarters)

Dip each biscuit piece in fat-free Italian salad dressing; then coat with Kraft Parmesan cheese. Place in a baking dish (sprayed with Pam); sprinkle top with dried Italian Seasoning (to taste) and top with grated mozzarella cheese (to taste). Lightly spray top with butter-flavored Pam. Bake until biscuits are done and top is nicely browned (450 degrees).

[Carolina68]

I had some frozen biscuits that needed to be used up and I made strawberry shortcakes with them. I spread a very tiny amount of butter on them and sprinkled a dab of brown sugar and baked them. Then topped with berries and whipped cream. Very good and easy too. I think canned biscuits would probably work just as well. Also, I recently read through a recipe somewhere (sorry, I don't remember where) that used canned biscuits as a pizza crust. Ofcourse, there is always monkey bread too. Good Luck.

[sassysu3]

ebobbitt :D
Luckyfeather :D
Carolina68 :D
Thanks all!
sassysu3