Already versatile as roll alternatives for any meal, biscuits can be transformed even more if you shape the raw dough into bite-sized appetizers. You'll save a lot of steps by starting with a pre-made biscuit dough such as Pillsbury Grands. Choose the canned biscuit variety to suit the appetizer -- buttery and flaky for tiny pot pies, for example, or honey-flavored to make a mini-ham sandwich.
Pie in the Sky
Refrigerated biscuit dough can be shaped into little "cups" or mini-pies with the help of muffin tins. After you've separated the dough into individual biscuits, press each piece of dough into one of the pan's cavities, as if you're making little tarts. Make Mexican treats by filling the dough cups with a mixture of cooked chicken or beef pieces and salsa; top them with shredded cheese and bake them in a medium oven for about 15 minutes. Alternatively, use your favorite pot pie or quiche filling to fill the cups before baking them.
Small tea sandwiches add variety to the hors-d'oeuvres tray. Grands are available as mini-biscuits, but you can always use a cookie-cutter or shot glass to cut rounds from the regular Grands biscuit dough. Once you've cooked the biscuits according to package directions, make cold tea sandwiches such as ham and mustard, chicken salad or smoked salmon with dill-flecked cream cheese. Hot mini-biscuit options include melted cheddar and cooked bacon or brie and pear. For these, assemble the cooked biscuits into sandwiches; then pop them back into the oven for a few minutes, until the cheese begins to melt.
Appetizer pizzas come together quickly with biscuit dough. Once you've separated the bisuits, use your fingers or a rolling pin to spread out the biscuits slightly. Then, much as you would with any type of pizza, spread your favorite tomato or white sauce on the surface of the biscuit before sprinkling it with cheese. Over these layers, place pepperoni, cooked ham, shredded chicken, mushrooms, chopped peppers or any of your favorite pizza toppings. After they've cooked in a medium oven for at least 10 minutes, you can serve the little pizzas whole or slice them into wedges.
In its recipe section, Pillsbury offers several variations on its basic Grands "Bombs," which involve deep-frying ball-shaped treats after stuffing the biscuit dough with filling. The basic bomb starts by cutting one of the biscuit dough rounds in half, then rolling it into a 3-inch circle. Filling options, which are spooned onto the center, include chicken and cheese, barbecued pork, spicy taco filling or meatballs. Alternatively, make vegetarian options such as mushrooms, spinach and feta cheese. After bringing the dough up to cover the filling and smoothing the seams, form the stuffed dough into a smooth ball. Some recipes suggest also dipping the uncooked bombs in a cornmeal batter or wrapping them in bacon. The bombs get fried two or three at a time in a deep fryer in oil that's been heated to 375 degrees Fahrenheit. The bombs are done when they turn golden and crunchy.
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