Amy Scott's Thoughts

Sharing the thoughts that bounce around in my brain!

When Biscuits Abound September 6, 2011

Filed under: Cooking Experiments — Amy Scott @ 7:45 pm

Through a strange turn of events, my husband and I ended up with quite a bit of refrigerated biscuit dough. Now in my eyes, this is not a problem because I love biscuits. I think they are amazing! However, with all this dough, I wanted to find creative new ways of using apart from biscuits and jam or biscuits and gravy.

I set off with a goal to find a new way of preparing biscuits. I figured I would explore a source that knows biscuits well. I ended up at http://www.pillsbury.com. This was a very fascinating experience for me. Let me just say, they have some awesome biscuit recipes, but they also have so much more than I expected on their website. I looked over quite possibly 30+ recipes while drooling and giving Jeremy my positive feedback on how yummy looking they all seemed to be.

I decided on two recipes. One I would use for dinner and the other I would use for dessert. I have recently decided that I wan to learn to cook more than just mac and cheese. Jeremy and I have set aside time for a weekly date night and every other one will be spent at home (because going out every week really adds up). On these nights where we stay home, we’ve decided to cook something new together. I figured cooking together sounded like a great shared interest… it’s food, we both love food! I got to pick the menu for this date night and I know it’s super simple – but remember I have a ton of biscuit dough in my fridge and I’m trying to use an ingredient we have a ton of. Jeremy has decided for our next cooking experiment we’re going to be making our own pasta and pasta sauce. He is like Food Network and I’m like… there is no comparison. He has high standards, I just want to learn more!

The recipe I chose for dinner was a turkey and cheese panini. I chose this recipe for two reasons – 1) I know Jeremy loves paninis and 2) I got to use the George Foreman Grill for the 1st time. I was already expanding my culinary skills by using a new appliance. The recipe called for Pillsbury Grands, but I had the jumbo flaky biscuits in mass supply. I was a little nervous that the difference in the two biscuits would be a big deal, but it wasn’t. The thing I loved about the grilled paninis was how quick they were to make on the George Foreman. I also love how thin the biscuits baked up and the crunch of the outer layer.

For dessert I picked a lemon-blueberry shortcake. We have a ton of blueberries at our home thanks to my in-laws. Again, I was trying to use ingredients that I have a lot of around my house. The lemon part of the shortcake is a combination of lemon peel, lemon yogurt, and whipped topping. It was truly amazing! Seriously, Jeremy licked his plate! The biscuits went great with the lemon whipped topping and the fresh blueberries. Jeremy even suggested baking the blueberries into the biscuits next time to add another layer to the dessert.

Overall, the first cooking experiments went very well. It wasn’t high class or gourmet, but I had a lot of fun using ingredients that I had in bulk around my house and trying something new. I found that just the experience of looking for the recipes was fun and I’m every excited to try our next cooking experiment together!

Turkey and Cheese Paninis

1 can refrigerated biscuits (the recipe calls from Grands, I used jumbo flaky)

1/2 lb. thinly sliced deli turkey

5-8 slices of Colby-Jack cheese

Heat closed medium-sized contact grill for 5 minutes (or in my case – when the ready light goes off). Pull each biscuit apart into 2 layers. Press each layer into 5-inch rounds (we used a rolling pin to help in this process). Place 2 rounds on grill at a time; close grill. Cook about 1 minute or until lightly brown. Remove from grill; layer turkey and cheese on rounds. Top with remaining rounds. Place 2 at a time on grill; close grill. Cook 1-2 minutes or until cheese begins to melt. Makes 8 (or 5 depending on which biscuit dough you use). 300 calories a panini.

Lemon-Blueberry Short Cakes

2 Flaky Layers Biscuits

Filling – 1/4 cup lemon burst yogurt, 1/4 cup reduced fat whipped topping, 1/2 teaspoons grated lemon peel

3/4 cup fresh blueberries

1 to 2 teaspoons powdered sugar.

Heat oven to 350F. Bake biscuits as directed on package. Place on plate. Cool in refrigerator 5 to 10 minutes. Meanwhile, stir together yogurt, whipped topping, and lemon peel. To serve, split shortcakes; fill with blueberries and yogurt mixture. Sprinkle with powdered sugar. Make 2 servings. 260 calories a serving.

 

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