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Old 07-09-2008, 01:54 PM   #31
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I'll bet these quartered and cooked ideas I'm getting would be great to keep in a ziploc for snacks. Like donut holes.
That does sound good Another idea: Instead of sweet stuff, use savory ingredients for tossing the pieces in: granulated garlic, onion powder, dried herb mix of your choice, bake as usual
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Old 07-09-2008, 01:55 PM   #32
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That does sound good Another idea: Instead of sweet stuff, use savory ingredients for tossing the pieces in: granulated garlic, onion powder, dried herb mix of your choice, bake as usual

I was thinking that too....maybe roll them out and make mini "bread" sticks or even cheese sticks
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Old 07-15-2008, 07:50 AM   #33
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There's a very simple gravy recipe that tastes amazing, and you can throw various twists on. One of my favorites.
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Old 07-21-2008, 08:47 AM   #34
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When I was a Girl Scout (a loooong time ago) we used to roll each biscuit out flat and make mini pizzas.
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Old 07-21-2008, 12:10 PM   #35
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That's a spiffy idea, toomany.
I could cook them, freeze them, then take them out when needed for a little snack.
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Old 07-21-2008, 12:17 PM   #36
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I love the bag of individula frozen ones! Great for quick no fuss meals! I just pull out two at a time when my DF want sausage gravy and biscuits and I just want a bagel! And they bake up so light and buttery no need to add more.
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Old 07-21-2008, 12:31 PM   #37
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I just remembered something else a friend of mine does - cut the raw biscuits into quarters, mix some sugar and cinnamon together in a bag, then shake the biscuit pieces in the bag to coat evenly. Bake as usual.
That sounds delicious and clever. I have some frozen uncooked biscuits and was wondering if I could use them as a topper to a berry dessert. (I have a slew of fresh raz/black/straw/blue) Don't they call that a spoonbread or something? Any tips as to how to make that work with the freezer biscuits?
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Old 07-21-2008, 01:09 PM   #38
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That sounds delicious and clever. I have some frozen uncooked biscuits and was wondering if I could use them as a topper to a berry dessert. (I have a slew of fresh raz/black/straw/blue) Don't they call that a spoonbread or something? Any tips as to how to make that work with the freezer biscuits?
That sounds like a cobbler to me. I haven't done it, so no tips - sorry. Maybe someone else will chime in
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Old 07-21-2008, 02:31 PM   #39
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That sounds delicious and clever. I have some frozen uncooked biscuits and was wondering if I could use them as a topper to a berry dessert. (I have a slew of fresh raz/black/straw/blue) Don't they call that a spoonbread or something? Any tips as to how to make that work with the freezer biscuits?
Spoon Bread, as I know it, is kinda like a cornbread souffle. You use cornmeal and egg whites. It has a custard like center. I think this would be more like a cobbler.

You could probably just lay the frozen biscuits on top of the fruit (sweetened with a little sugar and maybe some cornstarch) and bake them at 375 degrees F. for 30 minutes or so until the biscuits are done.
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Old 07-21-2008, 03:00 PM   #40
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Spoon Bread, as I know it, is kinda like a cornbread souffle. You use cornmeal and egg whites. It has a custard like center. I think this would be more like a cobbler.

You could probably just lay the frozen biscuits on top of the fruit (sweetened with a little sugar and maybe some cornstarch) and bake them at 375 degrees F. for 30 minutes or so until the biscuits are done.
That is what we call spoonbread in Richmond. More a corn pudding than a cobbler. I made a cobbler the other day and used croissant dough for the topping. Worked well. I see no reason why biscuit dough would not work as well. I have tried cooking half of a roll of store bought cinnamon rolls and saving the rest for later in the fridge. Didn't work. I would be tempted to try freezing the leftover rolls. I freeze bread and the like.
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