What to Make With a Can of Biscuits

“Every Friday night is pizza night in our house. My family would rather have this instead of my homemade pizza. I made it for a few friends when they came over to our house, and they loved it too.” – Stacy

“This is more about the method than an actual recipe. I make a big batch of scrambled eggs, hash browns, and bacon. My guys use the extra to make breakfast bowls during the week. My daughter was so upset that she overslept and missed this breakfast, that she came over in her PJs just to have the few that were left. They are that good.” – Diane

“Made this one up to use up some orange marmalade I had in the fridge. My husband loves it!” – Deb

“This is very tasty.” – Sheri

“These are sooooo… good and they are really simple!” – Brenda

“This monkey bread is good alone or dipped in Southwest ranch or salsa.” – Carina

“I came up with this because I wanted to use the leftover steak I had. These are delicious. They have lots of flavor. My family loved them.” – Brenda

“I put together several recipes to come up with these. They are so good and you can use whatever ingredients you want or like. Make a different one for every kid. These freeze and reheat well.” – Melanie

“This Sloppy Joe Casserole is a super-easy dish to throw together on a busy night. It has the classic bold flavor of a sloppyJjoe, but all in one pan.” – Debbie

“My mom taught me how to make this with my leftover spaghetti. It is the best way to take a leftover and turn it into something even better!” – Silka

“Hearty and perfect for a cold morning. No one will be left hungry with this one!” – Phyllis

“Flaky Grand Biscuits molded around juicy ground beef and cheese and tender onion and garlic for an extra zip for your taste buds.” – Karen

“This is a wonderful alternative to those grilled hot dogs and hamburgers we all enjoy during the summer. While I usually prepare this outdoors in my cast-iron Dutch oven using briquets as my heat source, the cast-iron Dutch oven can be used on the stovetop and in your regular oven to make this delicious main course.” – Sharon

“Lots of people call this a quiche, and I guess that is what it is… But this is made a little differently. This is a terrific breakfast to have for those on the go. I make one or two at a time, slice them, and keep the slices in freezer bags. I thaw one at a time and microwave them when ready to eat!” – Cathy

“These are my special biscuits for special occasions. They’re buttery, flaky biscuits, filled with melted Brie or Camembert cheese and sweet berry jam or pepper jelly. They’re perfect for brunch or breakfast for holiday guests because they’re so quick and easy to prepare (and so delicious!).” – Teresa

“I had a recipe for something similar to this. I didn’t have all the stuff for that recipe, so this is what I threw together with stuff I had, and they turned out so good. I had a bunch of my friends asking me for the recipe, lol. I had these with my loaded potato soup.” – Wendy

“I was making Paula Deen’s Gorilla Bread with a friend: Me: Wouldn’t it be awesome if we put pumpkin inside with the cream cheese? My Friend: AND wouldn’t it be awesome if we served it with the sauce from toffee pudding…?? Me: Oh!! AND wouldn’t it be even MORE awesome if we put Southern Comfort in the sauce??? So here is our creation, born from Paula Deen’s Gorilla Bread Recipe, and the Food Network’s Toffee Sauce.” – Noelle

“This is a rich and delicious snack-size dessert that my family loves. Serve with French vanilla ice cream or homemade whipped cream. They go fast and are so easy to make.” – Ariann