Cooking lesson 101

[cassiesmom]

Just a thought. If I buy a can of biscuits from the refrigerated section I end up throwing part of the dough away because I can't use the whole can. Now they are in bags in the freezer aisle too (look by frozen pie crusts) so I can just take out and unfreeze what I need.

This would be yummy with sloppy joe inside it. I'm the only dork on the planet who eats sloppy joe open face, with a knife and fork, because I don't like my fingers all sticky. This would be neater!

Leftover Thanksgiving turkey and a piece of Swiss cheese... if I leave out the sausage and put some cheese in with the egg, it would be meatless... Hmmm... when is lesson 102?

[Laura's Babies]

Cooking lesson 102 comes after next trip out.. I gurantee it will be a real winner and everyone will be SO impressed with how smart you were to make them and want the recipe! Is that tempting or what?

[momcat]

Hey Laura,
I love to cook when I have the time. Unfortunately that's not very often between my work schedule and trying to get up to see Mom on weekends. This looks and sounds wonderful and we can't wait to give them a try. Don't know if this would work for you, Mom used to make them when I was growing up:

Mix some ground beef (for us I use a pound) with egg, salt, pepper, onion, whatever you like.

Follow the recipe for biscuits on the Bisquick box. Roll it out on a floured surface, then spread the meat mixture evenly on the rolled out dough

Roll it up like a jelly-roll then cut into 1" slices. Put the slices on a cookie sheet then bake them according to the Bisquick directions until golden brown.

They're great hot or cold plus they're portable!

[slick]

I went shopping yesterday and sadly I couldn't find the Grands biscuits or any other biscuits.....only the croissants. I'll have to try another store. I hope they sell the Grands up here in KA-NA-DA.

[Laura's Babies]

Momcat... I see lots of possiabilities with that idea too! I will have to keep that in mind when I go back to work..

[Bengalz]

I went shopping yesterday and sadly I couldn't find the Grands biscuits or any other biscuits.....only the croissants. I'll have to try another store. I hope they sell the Grands up here in KA-NA-DA.

Pillsbury does sell the Grands at Safeway - 4 to a roll. Their grands are triangular but the dough is soft so you just have to mold it around the filling. I have made them Slick and they are delicious! Haven't tried freezing them yet cuz they just don't last that long

[ChrisH]

They look scrumptious Laura!

Biscuits don't mean the same thing in the UK as in the US so it is not surprising we don't have Grands in our shops.

In America, biscuits refer to small quick breads, which often use leavening like baking powder or baking soda. Biscuits are generally savoury (but can be sweet), and the texture should be tender and light. 2. In the British Isles, the term "biscuit" usually refers to a flat, thin cookie or cracker.

I'm not quite sure of what I could use instead.

[slick]

Pillsbury does sell the Grands at Safeway - 4 to a roll. Their grands are triangular but the dough is soft so you just have to mold it around the filling. I have made them Slick and they are delicious! Haven't tried freezing them yet cuz they just don't last that long

Thanks Betty, but I was at Safeway. I guess I have to try another location.

[mruffruff]

Crescent rolls work too. Just use two and squish them together to form a square.

[Karen]

Well, I tried an experiment tonight - took the grands biscuit dough, and chopped up an apple, mixed with some cinnamon and sugar. On one, I just flattened out the biscuit dough, and put the apple mixture in the center, though I did crimp the edges some. The others I put one flattened biscuit on the bottom, stuff in the middle, and another on top.

Verdict: failure for the two-biscuit version, as the dough in the center didn't cook, even after 16 minutes. The outsides were done, but not the middle. Scraped the apple out and ate that, and the edges, threw out the rest.

The one that I didn't put a "lid" on worked okay, but the edges didn't stay "crimped" - when I pulled them out of the oven, I put three thin slices of sharp cheddar on top, and it melted nicely onto the apples. That one was yummy, but not really worth doing again, next time I want an apple tart, I'll make a real one, but the biscuit dough was about to expire ... and it was worth a shot!

[RICHARD]

Well, I tried an experiment tonight - took the grands biscuit dough, and chopped up an apple, mixed with some cinnamon and sugar. On one, I just flattened out the biscuit dough, and put the apple mixture in the center, though I did crimp the edges some. The others I put one flattened biscuit on the bottom, stuff in the middle, and another on top.

Verdict: failure for the two-biscuit version, as the dough in the center didn't cook, even after 16 minutes. The outsides were done, but not the middle. Scraped the apple out and ate that, and the edges, threw out the rest.

The one that I didn't put a "lid" on worked okay, but the edges didn't stay "crimped" - when I pulled them out of the oven, I put three thin slices of sharp cheddar on top, and it melted nicely onto the apples. That one was yummy, but not really worth doing again, next time I want an apple tart, I'll make a real one, but the biscuit dough was about to expire ... and it was worth a shot!

Could you possibly pre-cook the dough halfway? Then put the topping/filling on?

I have a pizza stone that, when pre heated, just takes a few minutes to make dough crispy, I 've done breads and stuff on it. you just have to watch the cooking times.They are way shorter than the standard.