biscuit dinner ideas

refrigerated biscuit dough is the best invention since sliced bread. pillsbury grands make it easy to create the perfect breakfast biscuit that fits in the palm of your hand. eating pillsbury cinnamon rolls and monkey bread is a part of many childhood memories. flaky layers of buttermilk biscuits add a homemade taste to everything with low effort. the creamy goodness of a chicken pot pie made easy. a jalapeno cream cheese spread and pulled chicken makes the filling in this recipe. roll it up in a jelly roll style, slice with a knife coated in cooking spray to keep from sticking. one bowl, a bag of frozen broccoli florets, pre-cooked chicken, and a jar of alfredo sauce make this a great cheat meal when you aren’t in the mood for tons of prep. stir and bake to perfection. just a quick visit to the deli counter is all you need for this pillsbury biscuit dough recipe. the assembly is fun too and a great kid activity to foster that sense of accomplishment. brush with a little honey butter for extra sweetness before baking.

the sweet hawaiian dough adds a unique flavor. resist the urge to eat this before you bake it. individual chicken breasts are covered in pesto sauce then topped with a pretty layering of pillsbury crescent triangles. you can replace the whole chicken breasts with shredded chicken to make it more of a casual casserole with the same flavors. the buffalo wing sauce flavors and the red pepper and green onion colors make this a winner. serve with crumbled bleu cheese on the side for the whole experience. this recipe lets you skip breading the chicken but still get all the flavors of this italian comfort food. try substituting tuna fish for the chicken and make a cheesy tuna melt instead. dust off the muffin tin and make these individual shepherd’s pies. kids will love the cuteness and not complain about the hefty serving of veggies in each one. this sweet and mildly spiced ground beef pocket is a nice change. smoked pulled brisket mixed with onions and mushrooms make this a filling twist on the usual pot pie fillings. if you’re really a mushroom fan, mix up the variety with portobello, oyster, and shitake to add that gourmet touch.

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