Pumpkin Monkey Bread

Ingredients

• 2 cans refrigerated buttermilk biscuit dough (16ish oz.)
• 1/2 cup white sugar
• 2 teaspoons pumpkin pie spice
• 1 cup brown sugar
• 4 oz unsalted butter, cut into pieces
• 4 oz cream cheese, cut into pieces
• 1/4 cup canned pumpkin (not pumpkin pie mix)

Directions

• Preheat oven to 350° and grease a bundt pan
• Cut all biscuits into eighths
• Combine white sugar and pumpkin pie spice in a zip-top bag, shake it up
• Add cut biscuit pieces to the bag with the sugar mixture and shake well to coat
• Layer the spice coated biscuits into the greased bundt pan
• Sprinkle remaining spiced sugar over the biscuits
• In a sauce over medium heat, whisk together brown sugar, butter, cream cheese and canned pumpkin, melt until smooth and creamy
• Pour caramelized pumpkin mixture over the biscuits
• Bake @ 350° for 40 min until biscuits are golden and cooked through. Allow the monkey bread to cool in the pan for 10 minutes before inverting onto serving plate.

Notes

• Serve over ice cream
• This recipe uses plain canned pumpkin, not pumpkin pie filling

Source
https://www.tiktok.com/@brunchwithbabs/video/7021929369161518342?lang=en&is_copy_url=1&is_from_webapp=v1

Alt: https://thesaltymarshmallow.com/pumpkin-monkey-bread/#recipe

Sloppy Joe Biscuit Casserole

Ingredients

• 1 lb lean (at least 85%) ground meat
• 1 medium onion, diced
• 3 coves garlic, mincd
• 1 green bell pepper, diced
• 1 can (15 oz) sloppy joe sauce
• 3/4 cup shredded sharp Cheddar cheese 
• 1 can (16.3 oz) Flaky Layers refrigerated Buttermilk biscuits

Directions

1. Heat oven to 350°F.
2. In 10-inch nonstick skillet, cook ground meat, onion, garlic and bell pepper over medium-high heat 6 to 8 minutes, stirring frequently, until meat is no longer pink and vegetables are tender; drain.
3. Stir in sloppy joe sauce. Heat to simmering over medium heat, stirring frequently.
4. Remove from heat; stir in cheese until melted.
5. Separate dough into 8 biscuits; separate each biscuit into 2 layers, making a total of 16 biscuit rounds.
6. Transfer hot ground meat mixture into an ungreased 13x9-inch (3-quart) glass baking dish. Arrange biscuit dough rounds on top of beef mixture, slightly overlapping.
7. Bake 23 to 27 minutes or until biscuits are thoroughly baked and golden brown.

Notes
- Try it with more veggies or cornbread biscuits

Source
https://www.pillsbury.com/recipes/sloppy-joe-casserole/89b82488-7f2c-4c63-be7f-94a06ad137bf

Chinese Barbecue-Stuffed Biscuits

Ingredients

• 1/2 lb lean (at least 85%) ground beef
• 1/2 cup drained water chestnuts (from 8-oz can), chopped
• 1/2 cup chopped green onions
• 2 -3 tablespoons barbecue sauce
• 2- 3 tablespoons hoisin sauce
• 1/4 teaspoon five-spice powder
• 1 can (16.3 oz) Pillsbury Grands! Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

Directions

1. Heat oven to 350°F.
2. In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Remove from heat.
3. Stir in water chestnuts, green onions, the barbecue sauce, hoisin sauce and five-spice powder; mix well. Cool 15 minutes
4. On work surface, separate dough into 8 biscuits; press or roll each into 5-inch round.
5. Place about 1/4 cup beef mixture in center of each round to within 1/2-inch of edge. Bring sides of dough up around filling; press to seal and twist slightly at top.
6. Place biscuits in center of ungreased 13x9-inch pan or cookie sheet, twisted side up, in 2 rows of 4 with sides touching.
7. Bake 25 to 30 minutes or until golden brown. Cool 5 minutes. Remove biscuits from pan.

Notes
- Serves 3-4

Source
https://www.pillsbury.com/recipes/chinese-barbecue-stuffed-biscuits/5509b5cc-042a-4fa7-b71a-a7e22a04b02a

Chicken Alfredo Biscuit Casserole

Ingredients

• 1 can buttermilk biscuits
• 1 bag frozen small broccoli and cauliflower florets, thawed
• 3/4 cup chopped cooked chicken
• 1/2 cup Alfredo pasta sauce
• 1/3 cup shredded Parmesan cheese
• 1 teaspoon garlic powder

Directions

1. Heat oven to 350°F.
2. Spray 8x8-inch baking dish with cooking spray.
3. Cut each biscuit into 8 pieces.
4. In medium bowl, mix biscuit pieces, broccoli, chicken, Alfredo sauce, Parmesan cheese, and garlic powder; stir well to evenly distribute biscuit dough
5. Spoon mixture into basking dish.
6. Bake 40 to 45 minutes or until light golden brown and biscuits are baked through.

Notes
- Can use left over turkey meat

Source
https://www.pillsbury.com/recipes/chicken-alfredo-biscuit-casserole-for-two/75f4d09c-4298-4e51-afda-b9f1b1ced42c

Buttermilk Biscuits

Ingredients

• 3 cups soft white flour, like Southern Biscuit, White Lilt or similar brand flour
• 1 heaping tablespoon baking powder (fresh!)
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar
• 12 tablespoons cold vegetable shortening, cubed
• 1 1/3 cups cold buttermilk
• 4 Tbs butter, melted

Directions

1. Heat oven to 450 degrees.
2. Sift flour, baking powder, baking soda, salt and sugar together in a bowl.
3. Using a pastry cutter, cut-in cold shortening into dry ingredients until coarse with a few lumps. Shake bowl to bring large clumps to the top.
4. Stir in buttermilk with a spatula until a loose ball forms. Do not over mix
5. Turn dough onto floured surface and knead four times. Pat into a circle, 3/4-inch thick and cut with a well-floured 2-1/2-inch sharp biscuit cutter.
6. Place close but not touching on a parchment-lined or Silpat lined sheet pan. Bake for 7 minutes, turning halfway through baking, then 8 minutes more, 15 minutes total.
7. Once out of the oven, brush tops with melted butter and serve immediately.

Notes
- Yields about 12 biscuits
- Use aluminum free baking powder (like Rumford’s).
- Using Southern flours made with soft winter wheat and less protein help make your biscuits lighter and fluffier. If you can't find one of these flours, use what all purpose flour you can find, or see link below.
- Crisco instead of butter will also contribute to a lighter, fluffier biscuit.

Source
http://therecipe.nandointeractive.com/williard-doxeys-biscuits
Buttermilk Substitutions - http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757