Type what you have

Ingredients

• ✓ buttermilk biscuit
• granulated sugar
• cinnamon
• walnut
• raisin
• brown sugar
• butter
• margarine

Instructions

1. 1 Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2. 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4. 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

By Pillsbury

Ingredients

• ✓ buttermilk biscuit
• pork sausage
• flour
• milk
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Arrange biscuits 1 to 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven until golden brown, about 13 to 15 minutes.
3. 3 Meanwhile, cook sausage in a large skillet over medium heat until thoroughly heated, stirring frequently, about 5 to 6 minutes.
4. 4 Stir in flour until well combined.
5. 5 Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; simmer and stir for 2 more minutes. Season to taste with salt and pepper.
6. 6 Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

By JimmyDean

Ingredients

• ✓ buttermilk biscuit
• baking spray
• hot cocoa mix
• granulated sugar
• margarine
• milk
• dairy whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
2. 2 Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
3. 3 Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

By Reddi-wip

Ingredients

• ✓ buttermilk biscuit
• pork sausage
• onion powder
• garlic powder
• chicken bouillon powder
• black pepper
• all-purpose flour
• milk
• butter

Instructions

1. 1 Cook sausage in a large skillet over medium-high heat, stirring with a spatula and breaking sausage apart as it cooks, 5 to 7 minutes. Stir in onion powder, garlic powder, bouillon granules, and black pepper until well combined and sausage fully cooked, 5 to 7 minutes more.
2. 2 Stir in flour until mixture coated, then stir in milk and bring to a boil. Reduce heat to a simmer; stir until thickened, 5 to 7 minutes. Taste; adjust seasonings. Set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter; set aside.
4. 4 Cut each biscuit into four pieces. Arrange ½ biscuits in bottom of the prepared baking dish; cover with sausage-gravy mixture. Top with remaining ½ biscuits.
5. 5 Bake in the preheated oven until biscuits are fully cooked and golden brown, 13 to 15 minutes.
6. 6 Set aside before serving for 3 to 5 minutes.

By Margaritas On The Rocks

Ingredients

• ✓ buttermilk biscuit
• butter
• all-purpose flour
• chicken broth
• chicken breast
• green pea
• mushroom
• carrot
• onion
• red bell pepper

Instructions

1. 1 Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion, and bell pepper. Mix together and bring to a boil.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pour chicken mixture into a 9x13-inch baking dish. Place refrigerated biscuits over top and bake in the preheated oven for 25 to 30 minutes, or until biscuits are done.

By Sara

Ingredients

• ✓ buttermilk biscuit
• butter
• chicken thigh
• bacon
• carrot
• celery
• red onion
• garlic
• vegetable broth
• cream of chicken soup
• water
• heavy cream
• paprika
• sweet corn
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Cook chicken in hot butter on both sides until just cooked through. Transfer chicken to a plate and allow to cool slightly. Scrape chicken drippings into a large stockpot; set the stockpot aside. Use forks to pull chicken meat from the bones and chop into small pieces or shred; set aside.
2. 2 Place bacon in the same large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve 1 tablespoon bacon drippings.
3. 3 Place the large stockpot with chicken drippings over medium-high heat. Cook and stir carrots, celery, onion, and garlic in hot chicken drippings until onion is soft and transparent. Add vegetable broth, chicken, and reserved bacon grease; bring to a boil. Reduce heat to medium and simmer for 12 minutes.
4. 4 Stir in condensed soup, water, heavy cream, and paprika. Cook, stirring occasionally, until heated through, about 5 minutes. Stir in corn; season with pepper.
5. 5 Tear each biscuit into quarters and drop into stew. Reduce heat to medium-low; stir occasionally until dough is cooked through and forms dumplings on the top of stew, about 10 minutes. Remove from heat and garnish servings with crumbled bacon.

By averyfern

Ingredients

• ✓ buttermilk biscuit
• white sugar
• cinnamon
• apple
• pecan
• butter
• brown sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix white sugar and cinnamon together in a large resealable bag; add biscuits and seal. Shake bag until biscuits are coated in cinnamon-sugar.
3. 3 Arrange half the apples and half the pecans in a round formation in an 8x8-inch pan; top with half the coated biscuits. Arrange half the remaining apples and pecans in a second layer and top with coated biscuits.
4. 4 Melt butter in a saucepan over medium heat; dissolve brown sugar and vanilla extract in the melted butter. Pour butter-sugar mixture over biscuit mixture.
5. 5 Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Cool fritters in pan for 10 minutes before serving.

By Born To Cook

Ingredients

• ✓ buttermilk biscuit
• cream of celery soup
• cream of potato soup
• milk
• thyme
• black pepper
• vegetable
• chicken

Instructions

1. 1 Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
2. 2 Bake at 400 degrees F for 15 minutes. Stir.
3. 3 Cut each biscuit into quarters.
4. 4 Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.

By Campbell's Kitchen