PILLSBURY GRAND BISCUIT RECIPES

Steps:

• Heat oven to 350°F. Bake biscuits as directed on can.
• Meanwhile, in medium bowl, place melted butter. In another medium bowl, mix sugar and cinnamon. Place jam in 1-quart resealable food-storage plastic bag.
• Immediately dip each hot biscuit in butter, coating all sides. Roll in sugar mixture, heavily coating all sides. Insert handle of wooden spoon in side of each biscuit to center of biscuit. Cut corner off plastic bag; squeeze 1 tablespoon jam into center of each biscuit. Serve warm.

Steps:

• Monkey Bread in a Jar
• Clean eight small canning jars. Spray each generously with nonstick cooking spray.
• Open the biscuits. Cut each biscuit into eight small pieces.
• Mix together the sugar and cinnamon. Melt the butter in a small, microwave-safe bowl.
• Dip the biscuits in butter, then in the cinnamon sugar mixture. Place eight sugared biscuit pieces in each prepared jar.
• Bake jars in an oven preheated to 400°F for 16-18 minutes.
• Allow jars to cool slightly before spooning frosting atop. Serve immediately or cover hot jars with a canning lid and ring. Listen for a pop that indicates the jar has sealed. Feel free to ship jars that have sealed in the mail, so long as they arrive at their destination within 3 days.
• Turkey Caprese Biscuit Bake
• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 8 biscuits. Place in dish, touching. Using sharp knife, cut two X-shape slits about 1/2 inch deep in top of each biscuit. Bake 17 to 20 minutes or until golden brown and cooked through in center.
• Meanwhile, in medium bowl, mix turkey and cheese.
• Cool biscuits 2 minutes. Spread and press each biscuit open to form a cup. Brush biscuits with olive oil. Fill each biscuit with turkey mixture. Sprinkle with pepper. Bake 11 to 14 minutes or until cheese is melted and mixture is hot in center (at least 165°F). Sprinkle with tomatoes and basil.
• Play around with the stuffing flavors -- try sliced deli chicken and shredded cheddar.
• Have more than enough fresh basil in your herb garden? Make a fresh pesto to drizzle on top in place of the shredded basil.
• Strawberry Shortcake Dip
• Heat oven to 375°F. Line large rimmed baking pan with cooking parchment paper. Separate dough into 8 biscuits. Cut each biscuit into 4 strips. Place on pan. Brush top and sides of each biscuit piece with melted butter; sprinkle with 1 tablespoon sugar. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
• Meanwhile, in medium bowl, mix strawberries, 1 tablespoon of the sugar, the vanilla and lemon peel. Let stand 5 minutes.
• Meanwhile, place remaining 3 tablespoons sugar, the cream cheese and yogurt in medium bowl. With electric mixer, beat on medium speed until creamy and smooth. Spread cream cheese mixture on serving plate. Drain strawberry mixture, if necessary; spoon on top of cream cheese mixture. Sprinkle with mint leaves. Serve dip with biscuits as dippers.
• Tips:
• Both the cream cheese mixture and the strawberries can be made and refrigerated, separately, up to 4 hours ahead. Bring to room temperature before serving.
• For easiest serving, use a spreader or butter knife.
• Chicken Pot Pie Cupcakes
• Preheat your oven to 400°F. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
• Lightly grease a 12-cup muffin tin and place the Pillsbury™ biscuits into each cup, pressing into the bottom and up the sides.
• Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
• Let rest for about 3 minutes and dig in!