Type what you have

Ingredients

• ✓ biscuit dough
• garlic salt
• pepperoni
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Separate biscuits and place on a work surface. Roll biscuits to double their original diameter using a rolling pin. Sprinkle garlic salt over each biscuit and top with 2 pieces pepperoni. Generously sprinkle mozzarella cheese over pepperoni layer, reserving about 2 tablespoons cheese. Fold the edges of each roll over the toppings, pinching the edges together to seal shut. Arrange biscuits on a baking sheet. Sprinkle reserved mozzarella cheese over each biscuit.
3. 3 Bake in the preheated oven until cheese is melted and biscuits are lightly browned, about 12 minutes.

By Marla Kreps

Ingredients

• ✓ biscuit dough
• cream of chicken soup
• chicken broth
• chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.
3. 3 Cut each biscuit into quarters, and gently stir into the simmering soup.
4. 4 Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.
5. 5 Serve and enjoy!

By ALLIE101

Ingredients

• ✓ biscuit dough
• chicken breast
• cream of chicken soup
• milk
• dill weed
• green olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.

By skippi

Ingredients

• ✓ biscuit dough
• ground beef
• pizza sauce
• mushroom
• olive
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir sauce, mushrooms, and olives into beef in the skillet. Cook and stir until heated through, about 2 minutes. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with mozzarella cheese.
4. 4 Flatten each biscuit with your hands and arrange on top of cheese.
5. 5 Bake in the preheated oven until biscuits are golden, 15 to 17 minutes.

By Jenni

Ingredients

• ✓ biscuit dough
• cornbread mix
• chicken broth
• onion
• celery
• butter
• pork sausage
• egg
• sage
• salt
• black pepper

Instructions

1. 1 Prepare one 8x8-inch pan of cornbread according to package directions. Prepare enough biscuits to make a total of 4 cups crumbled, according to package directions. Cool cornbread and biscuits, then crumble, measure out 4 cups each, and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix chicken broth, onion, celery, and butter in a small pot. Bring to boil and cook vegetables until tender.
4. 4 In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups crumbled biscuits, sausage, chopped eggs, sage, salt, and pepper. Pour broth-vegetable mixture over sausage mixture; stir until combined.
5. 5 Bake in the preheated oven for 30 to 45 minutes.

By Beth Dillard

Ingredients

• ✓ biscuit dough
• butter
• chicken
• sour cream
• onion
• cream of chicken soup
• milk
• cheddar cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Mix cooked chicken, sour cream, onion, cream of chicken soup, and milk in a large bowl; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until hot, about 15 minutes.
4. 4 Stir 1/2 cup Cheddar cheese into the mixture and arrange unbaked biscuits over top of casserole. Sprinkle remaining 1/2 cup Cheddar cheese over biscuits.
5. 5 Return to oven and bake until biscuits are done in the middle and the chicken mixture is bubbling, 25 to 30 more minutes.

By Melanie Ezekiel

Ingredients

• ✓ biscuit dough
• turkey meat
• water
• salt
• pepper
• all-purpose flour

Instructions

1. 1 Place turkey, water, salt, and pepper in a medium saucepan and bring to a boil. Reduce heat and simmer 30 to 40 minutes until a broth has formed.
2. 2 Spread flour on a medium cutting board or another flat surface. Roll out biscuit dough and cut it into 1x2-inch pieces.
3. 3 Drop dough pieces into broth and cook over low heat until cooked through, about 15 minutes.

By Joan

Ingredients

• ✓ biscuit dough
• chicken breast
• butter
• cream of chicken soup
• onion
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover; stir well. Cover and cook on High for 5 to 6 hours.
3. 3 About 30 minutes before serving, tear biscuit dough into pieces. Place dough in the slow cooker. Cook until dough is no longer raw in the center.
4. 4 Serve hot and enjoy!

By Janiece Mason

Ingredients

• ✓ biscuit dough
• chicken thigh
• water
• cream of celery soup
• salt
• pepper

Instructions

1. 1 In a large pot over high heat, combine chicken with enough water to cover; bring to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Drain some water, reserving 3 cups in the pot. Remove chicken, allow it to cool slightly, then pull it apart into bite-sized pieces and return to the pot.
3. 3 Add condensed soup, season with salt and pepper, and set the heat to medium. Pull biscuit dough into pieces, and add it to the pot. Simmer until dough is cooked through, 7 to 8 minutes.

By Melissa

Ingredients

• ✓ biscuit dough
• butter
• bacon
• hash brown patty
• egg
• milk
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish and set aside.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy but not fully browned, 6 to 8 minutes. Drain bacon slices on paper towels.
3. 3 Slice biscuits lengthwise and place on the bottom of the prepared baking dish, sealing the dough to cover the bottom completely. Top with hash brown patties. Layer bacon over hash browns.
4. 4 Whisk eggs and milk together, then pour over the casserole. Top with Cheddar cheese.
5. 5 Bake in the preheated oven until top is bubbling and bacon is crispy, 30 to 35 minutes. Let cool for 10 minutes before serving.

By heyday328

Ingredients

• ✓ biscuit dough
• bacon
• ground beef
• onion
• baked bean
• pork
• barbecue sauce

Instructions

1. 1 Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain, and cut into bite size pieces. Set aside. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain.
2. 2 Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon beans over.

By SMART-ALEKS

Ingredients

• ✓ biscuit dough
• cooking spray
• pizza sauce
• mozzarella cheese
• pepperoni
• mushroom
• olive
• italian seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
2. 2 Pour pizza sauce into a large bowl. Cut each biscuit into 10 to 15 small pieces and stir into the pizza sauce. Add mozzarella, pepperoni, mushrooms, olives, and Italian seasoning and mix to combine well. Spoon the pizza mixture equally into the prepared muffin tin.
3. 3 Bake in the preheated oven until golden brown and cheese has melted, 25 to 30 minutes. Remove from the oven; let cool for 5 minutes before removing muffins from the tin.

By Rebecca Van

Ingredients

• ✓ biscuit dough
• margarine
• all-purpose flour
• mustard
• sage
• milk
• chicken bouillon
• white pepper
• cheddar cheese
• chicken breast
• mushroom
• green bean

Instructions

1. 1 In a saucepan, heat margarine until hot and bubbly. Add flour, mustard, and sage; stir quickly to combine. Stirring constantly, add milk. Cook and stir until smooth.
2. 2 Add bouillon and pepper, and mix well. Reduce heat to low. Cook, stirring occasionally, until mixture is thick, 5 to 10 minutes.
3. 3 Stir in the cheese, and cook until melted. Add the chicken, mushrooms, and green beans. Cook until heated through, 3 to 5 minutes.
4. 4 Pour chicken mixture into a lightly greased 9x13 inch baking dish. Separate biscuits into 2 layers, making 10 circles. Arrange biscuits over chicken mixture.
5. 5 Bake, uncovered, at 400 degrees F (205 degrees C) until biscuits are golden, about 10 to 12 minutes.

By Jill M.

Ingredients

• ✓ biscuit dough
• cooking spray
• butter
• garlic
• parsley
• rosemary
• basil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a fluted tube pan (such as a Bundt) with cooking spray.
2. 2 Combine butter, garlic, parsley, rosemary, and basil in a bowl. Separate biscuits; dip each into butter-herb mixture. Place biscuits in a random pattern into the prepared pan. Pour any remaining butter-herb mixture over biscuits.
3. 3 Bake in the preheated oven until browned and cooked through, 15 to 20 minutes. Invert the pan on a cutting board; bread will fall out of the pan in one piece. Serve by pulling bread apart into individual servings.

By ekuntz

Ingredients

• ✓ biscuit dough
• crawfish tail meat
• cheddar cheese
• green onion
• mayonnaise
• vegetable oil
• paprika
• cayenne pepper

Instructions

1. 1 Combine crawfish, Cheddar cheese, green onion, and mayonnaise in a large bowl.
2. 2 Flatten and stretch separated biscuit dough (12 pieces) with your hands or a rolling pin until rectangular shaped (about 4x5 inches).
3. 3 Place 1 scoop crawfish filling in middle of 1 flattened dough rectangle; enclose sides around filling, working with your hands until fully sealed and you reach a desired shape. Repeat with remaining filling and dough rectangles.
4. 4 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Lower beignets carefully into the hot oil; fry until they float to the top and golden brown on all sides, flipping as needed, about 5 minutes total. Transfer to a paper towel-lined plate to drain. Sprinkle tops with paprika and cayenne pepper.

By Tastefull Wonders

Ingredients

• ✓ biscuit dough
• butter
• onion
• corned beef
• chili sauce
• mayonnaise
• sauerkraut
• swiss cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Heat butter in a skillet over medium heat until bubbly. Cook and stir onion in the melted butter until browned, about 8 minutes. Set onion aside.
3. 3 Stir corned beef, chili sauce, and mayonnaise together in a bowl.
4. 4 Spread sauerkraut in the bottom of the prepared casserole dish.
5. 5 Spoon corned beef mixture on top of sauerkraut. Sprinkle cooked onions on top of corned beef mixture. Top onions with 1/2 cup Swiss cheese.
6. 6 Cover casserole dish with aluminum foil and place in preheated oven. Bake 30 minutes.
7. 7 Cut individual biscuits in half. Remove casserole from oven and place halved biscuits on top of casserole. Bake until biscuits are lightly golden brown, about 18 minutes.
8. 8 Sprinkle remaining 1 cup Swiss cheese on top of casserole. Return to oven and bake until cheese is melted, 3 to 5 minutes.

By Marlene

Ingredients

• ✓ biscuit dough
• cornbread
• onion
• celery
• mushroom
• celery salt
• poultry seasoning
• black pepper
• turkey broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet.
2. 2 Saute vegetables in butter until soft.
3. 3 Break up cornbread and the biscuits into a very large mixing bowl. Mix in the sauteed vegetables and seasonings to taste. Add lots of turkey broth until very moist and will hold it's shape when formed. Shape into patties and place on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) until lightly browned.

By Karin Christian

Ingredients

• ✓ biscuit dough
• chicken breast
• cream of mushroom soup
• onion
• butter
• rosemary
• black pepper
• vegetable broth

Instructions

1. 1 Combine chicken, condensed soup, onion, butter, rosemary, and pepper in a slow cooker. Add enough vegetable broth to cover the ingredients completely. Cover and cook on High for 4 1/2 to 5 1/2 hours.
2. 2 Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes.

By rosencat

Ingredients

• ✓ biscuit dough
• cooking spray
• mixed vegetable
• water
• onion
• chicken
• cream of chicken soup
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
4. 4 Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
5. 5 Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.

By Christina Salinas

Ingredients

• ✓ biscuit dough
• water
• carrot
• onion
• celery
• thyme
• rosemary
• salt
• black pepper
• chicken breast

Instructions

1. 1 Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes.
2. 2 Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.

By LUCYBARRON

Ingredients

• ✓ biscuit dough
• chicken breast
• chicken broth
• mixed vegetable
• onion flake
• garlic
• garlic
• chicken gravy mix
• salt
• potato flakes
• cooking spray
• egg

Instructions

1. 1 Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes.
2. 2 Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes. Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more.
3. 3 Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
5. 5 Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet.
6. 6 Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling.
7. 7 Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.

By Roxbury-Brower

Ingredients

• ✓ biscuit dough
• water
• poultry seasoning
• salt
• black pepper
• chicken breast
• chicken broth
• onion
• carrot
• celery
• butter
• cream of celery soup
• cream of chicken soup
• rosemary

Instructions

1. 1 Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to the bowl and turn to coat.
2. 2 Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour both condensed soups and remaining broth over vegetables, then sprinkle rosemary on top.
3. 3 Cook on High for 3 ½ to 4 ½ hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to the chicken mixture. Cook on High for 1 ½ hours.

By Erin Krysten

Ingredients

• ✓ biscuit dough
• paprika
• butter
• chicken breast
• carrot
• yellow onion
• poultry seasoning
• salt
• black pepper
• all-purpose flour
• chicken stock
• potato
• half-and-half
• nutmeg
• pea
• green bean
• lima bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place biscuits on an ungreased baking sheet and sprinkle paprika on the tops.
3. 3 Bake in the preheated oven until golden brown, 13 to 16 minutes.
4. 4 While the biscuits are baking, melt butter in a medium pot over medium or medium-high heat. Add chicken and cook until no longer pink, 5 to 7 minutes. Add carrot, onion, poultry seasoning, salt, and pepper; cook until veggies have softened, about 5 minutes.
5. 5 Stir in flour and cook for 1 minute. Add chicken stock and potatoes; bring to a boil. Reduce heat to a simmer. Add half-and-half and nutmeg; simmer for 10 minutes. Add frozen peas, green beans, and lima beans. Cook, stirring occasionally, until potatoes are tender and frozen vegetables are heated through, 5 to 10 minutes.
6. 6 Serve immediately with a biscuit on top of each bowl.

By DANNY51

Ingredients

• ✓ biscuit dough
• chicken breast tenderloin
• milk
• dill pickle juice
• all-purpose flour
• egg
• vegetable oil
• butter
• cayenne pepper
• brown sugar
• paprika
• garlic powder
• vegetable oil
• salt
• black pepper
• dill pickle

Instructions

1. 1 Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use.
4. 4 Place flour in a large resealable plastic bag. Beat eggs in a shallow dish. Coat a piece of chicken in flour, dip in eggs, and then coat again in flour. Place on a plate and repeat with remaining chicken. Let coated chicken rest for 10 minutes.
5. 5 Meanwhile, combine 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder in a small saucepan over low heat. Cook and stir until sugar is dissolved and sauce is heated through, about 5 minutes. Remove from heat
6. 6 Heat 4 cups oil to 350 degrees F (175 degrees C) in a large cast iron skillet. Fry chicken in batches for 4 minutes, flip, and cook until golden brown, about 4 minutes more. Transfer to a plate lined with paper towels and season with salt and black pepper to taste.
7. 7 Place fried chicken in a large bowl. Stir sauce in the saucepan and drizzle over the chicken. Serve chicken inside biscuits, topped with pickle slices.

By Soup Loving Nicole

Ingredients

• ✓ biscuit dough
• chicken breast
• carrot
• celery
• chicken bouillon
• butter
• onion
• garlic
• all-purpose flour
• poultry seasoning
• basil
• thyme
• black pepper
• chicken broth
• milk
• pea

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Combine chicken, carrot, celery, and bouillon in a large pot and add enough water to cover. Bring to a boil, cover, and cook until chicken is no longer pink in the center, 10 to 15 minutes. Drain, reserving chicken and broth in another pot or bowl.
3. 3 Melt butter in the same pot over medium heat. Cook onion and garlic in hot butter for 5 minutes. Stir in flour, poultry seasoning, basil, thyme, and pepper. Stir in chicken broth and milk slowly. Add peas and chicken with broth. Simmer over medium-low heat until thick, 10 to 15 minutes. Pour mixture into the prepared baking dish.
4. 4 Bake in the preheated oven until mixture is bubbling, 20 to 25 minutes. Remove from the oven and place biscuits on top evenly. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown, 15 to 20 minutes more.

By Henni Bartel

Ingredients

• ✓ biscuit dough
• egg
• sea salt
• fish sauce
• lime juice
• brown sugar
• red chile pepper
• green bean
• green pea
• pumpkin
• coconut milk
• cornstarch
• garlic powder
• onion salt
• harissa
• garlic
• red curry paste
• onion
• black pepper
• salt
• chicken thigh
• grapeseed oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
3. 3 Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
4. 4 Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
5. 5 Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

By Kena Peay

Ingredients

• ✓ biscuit dough
• chicken breast
• bay leaf
• cayenne pepper
• poultry seasoning
• chicken bouillon
• lemon juice
• cream of chicken soup
• water
• all-purpose flour
• potato
• black pepper
• salt
• butter
• garlic
• green bell pepper
• onion
• carrot
• celery
• olive oil

Instructions

1. 1 Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
2. 2 Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all of the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
3. 3 Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
4. 4 Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
5. 5 Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

By Ed Herro

Ingredients

• ✓ biscuit dough
• rosemary
• tarragon
• herbes de provence
• milk
• all-purpose flour
• paprika
• black pepper
• cayenne pepper
• white pepper
• salt
• mushroom
• onion
• celery
• carrot
• butter
• garlic
• clove
• bay leaf
• water
• chicken

Instructions

1. 1 Place chicken in large (9-quart) stockpot, pour in water, and drop in bay leaf and clove. Bring to a simmer over medium-low heat. As foam rises to the top of broth, skim and discard with a ladle. Add peeled garlic cloves, cover the pot, and simmer over low heat for 1 hour.
2. 2 Remove chicken from the pot and allow to cool for a few minutes. When cool enough to handle, remove meat from the bones and set meat aside. Pour stock into a large bowl and set aside.
3. 3 Melt butter in a large oven-safe pot or Dutch oven over medium heat. Cook and stir carrots, celery, onion, and mushrooms in hot butter until vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper, and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add 1/2 of the reserved stock; stir with vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer and cook uncovered for 45 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Stir milk into sauce until incorporated, then gently mix in reserved chicken meat, tarragon, rosemary, and herbes de Provence. Bring stew back to a simmer and cook for 10 more minutes.
6. 6 Pop open the can of biscuit dough, separate, and place biscuits on top of stew.
7. 7 Bake in the preheated oven until biscuits are golden brown and stew is bubbling, about 20 minutes. Cover the pot and continue baking until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of stew.

By John Mitzewich

Ingredients

• ✓ biscuit dough
• butter
• blue cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with nonstick cooking spray.
2. 2 Slice each biscuit into quarters and arrange them in the prepared pie plate. Pour melted butter over biscuits, then sprinkle with blue cheese.
3. 3 Bake in the preheated oven for 8 to 10 minutes.

By Ingrid

Ingredients

• ✓ biscuit dough
• frankfurter
• american cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly coat with cooking spray.
2. 2 Separate crescent dough into triangles; cut each triangle in half lengthwise to create narrower strips. Place one cocktail sausage on the wide end of each strip. If using cheese, add a small piece underneath the sausage. Roll up tightly.
3. 3 Place rolls, seam-side down, on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown and puffed, about 12 to 15 minutes.
5. 5 Serve hot.

By Brandie2134