Canned biscuits don’t suck, you just aren’t making them right! Although nothing compares to a fluffy scratch made biscuit, this hack will elevate your canned biscuit experience. They’re pillowy soft on the inside, buttery, and lightly browned on top. After making these you will wonder how you survived without this recipe before. Here’s how to make canned biscuits better!
How to make canned biscuits better!
This recipe calls for only two ingredients- a can of biscuits and butter. You can use any brand of biscuits you would like, even the off-brand ones lol. In fact, this hack is perfect for making off-brand biscuits taste like the real deal! All you have to do is add the biscuits to a nonstick baking pan, drizzle on some melted butter, cover with aluminum foil, and bake! This probably doesn’t sound like much, but that’s the beauty of it. The biscuit dough absorbs the butter and steams in the foil, making the biscuits melt in your mouth delicious!
How I came up with this recipe
As a busy mom of two, I don’t always have time to make biscuits from scratch. Sometimes I just like the convenience of opening a can of store-bought biscuits and throwing them into the oven without having to wash tons of dishes from making biscuit dough. Back in 2022 when adding heavy cream to canned cinnamon rolls was popular, I decided to give it a try with canned biscuits and butter instead. I’m glad I did because this is the ONLY way I can eat them now! I’ve shared this hack on my social media platforms and my online community loves them as well!
My tips for success
- Use butter, not margarine. Real butter only contains one ingredient, two if it contains salt- cream. Margarine has many ingredients, including water, oil, salt, etc. The two do not melt the same, and the water in margarine separates when melted.
- Try to use any brand of biscuits that are “original” or “buttermilk” recipes. You can still use them if absolutely necessary, but try not to buy the ones that are flaky layered or flavored such as honey butter or butter. These will be too oily for this recipe. Unless you can find a buttermilk version of the flaky layered biscuits, those are fine.
- Be sure to cover the biscuits during the baking process. The better they’re covered, the better the dough will steam and become fluffy.
“Oh my goodness those biscuits were awesome. I tried them last night, oh my goodness they taste out of this world!”
-@j5449
Why you will love this recipe
These biscuits are so much better than making them as directed on the packaging. When baked as directed on the labels, the biscuits taste OK, but are a bit dry and hard on top. This hack really changes the texture of the biscuits completely. And they are so easy to make- anyone can do it! Leave a comment below if you give this recipe a try, I’d love to know how it worked for you!
looking for new ways to use store-bought dough?
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Easy pretzel bites with cheese!
How To Make Canned Biscuits Better!
Course: SideCuisine: AmericanDifficulty: Easy8
servings3
minutes27
minutesThese biscuits are pillowy soft on the inside, buttery, and lightly brown on top. After making these you will wonder how you survived without this recipe before! Here’s how to make canned biscuits better!
Ingredients
8 count can original or buttermilk recipe biscuits (any brand will work)
4 tablespoons salted butter, divided
Directions
- Preheat your oven to 350 degrees Fahrenheit.
- Open the can of biscuits and place them in a nonstick baking pan, it’s okay if they’re touching.
- In a small bowl, melt 3 tablespoons of butter. Then pour the butter over the tops of the biscuits.
- Cover the biscuits tightly with aluminum foil then place in the oven for 25 minutes.
- Remove the biscuits from the oven and take off the foil. Turn the oven up to broil mode.
- Melt the last tablespoon of butter then brush it over the tops of the biscuits. Set a timer for 90 seconds. Place the uncovered biscuits back in the oven until the timer goes off. Enjoy!
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