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Recipe Friday: Biscuits are Boss
Catersource
November 18, 2022
9 Min Read
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Biscuits appear to be a favorite comfort food with nearly three-quarters of Americans (73 percent) saying they would order a biscuit if offered as a side when dining out or ordering takeout, according to a nationwide survey conducted online by The Harris Poll and commissioned by General Mills Foodservice among over 2,000 Americans. In addition, just over three-quarters of Americans (76 percent) say they feel happy when they eat biscuits and are almost as likely to eat biscuits with dinner (40 percent) as breakfast (44 percent).
General Mills Foodservice together with Pillsbury, its premier baking brand for foodservice professionals, breaks down the results of the recent poll and shares tips for foodservice operations to menu biscuits across dayparts. The nationwide poll surveyed more than 2,000 U.S. adults ages 18 and older to learn how they are eating biscuits when dining away from home.
“The poll shows consumers love to indulge in biscuits when eating out or ordering takeout and are enjoying them in a variety of ways throughout the day,” said Jessica May, who analyzes consumer insights for General Mills Foodservice. “We learned that biscuits are popular, even beyond breakfast—indicating restaurants and foodservice operations may want to flex their creativity with this versatile menu item to bake up more sales.”
Poll results show the top three reasons consumers love to eat biscuits when dining out or ordering takeout are that they: are a favorite comfort food (37 percent), fulfill a craving (29 percent) or are a guilty pleasure/special treat (29 percent).
Other findings:
The top three reasons consumers say they are tempted to eat biscuits are: 1) rich, buttery flavor (55 percent), 2) the smell of fresh-baked biscuits (47 percent) and 3) the texture (43 percent).
Favorite ways consumers enjoy biscuits include: as part of a bread-basket or starter (33 percent), as part of biscuits & gravy (32 percent), as a side (31 percent), as a sandwich carrier (18 percent) and as a stand-alone snack (18 percent).
Half of consumers (51 percent) say they would be more likely to order a sandwich if it was on a biscuit instead of traditional bread.
More than half of Americans (58 percent) say they would be interested in desserts made from biscuits.
“It’s clear biscuits are beloved by diners, giving foodservice operations yet another reason to find ways to menu them across dayparts,” said Chef Ted Osorio, who is part of General Mills’ esteemed team of culinary experts called the Chefs of the Mills. “Whether it’s offering familiar favorites like biscuits and gravy or using biscuits for unique desserts or sandwiches, biscuits are a workhouse item that can be used in so many ways. Biscuits are boss!”
Chef Ted shares some of his favorite ways to maximize biscuits across menus:
Doctor up biscuits with different seasonings or rubs like “everything bagel” or a combination of parmesan and black pepper for next-level biscuits.
Biscuit “Everything Bagel” Bomb
Ingredients
12 ea. Pillsbury™ Southern Style Frozen Dough Biscuit, 2.2 oz, thawed
1 ea. egg
1 tsp water
Method
Thaw biscuit pucks, covered, for 20 minutes at room temperature or overnight in refrigerator.
Ingredients for Seasoning Mix
2 tsp onion powder
2 tsp garlic, dried, minced
2 tsp dried onions, minced
1 T poppy seeds
1 T sesame seeds, white
Method
Combine sesame seeds, poppy seed, minced onion, minced garlic and onion powder in small bowl; set aside.
Ingredients for Filling
8 oz cream cheese, softened
3 oz bacon, cooked, crumbled
1 oz green onions, fresh, minced
Method
Combine cream cheese, bacon, and minced onions in mixing bowl; mix on medium-high speed about 3 to 4 minutes.
Portion using a level #40 scoop and place on parchment-lined half sheet tray; freeze about 2 hours until solid.
Assembly
Stretch or roll biscuit dough to 3-inch diameter; place 1 frozen Filling piece in the center.
Pinch edges of biscuit together to seal; roll into ball.
Place biscuits on to parchment-lined half sheet tray seam side down or alternately place into generously sprayed muffin tin.
Whisk egg and water; brush mixture over biscuits and sprinkle generously with Seasoning Mix.
Bake and serve warm.
Parmesan Herb-Topped Whole Grain-Rich Biscuits
Ingredients
½ cup butter, unsalted, softened
2 tsp garlic, fresh, minced
¼ cup parmesan cheese, grated
1 T Italian herbs, dried
1 ea. Pillsbury™ Whole Grain-Rich Mini Baked Biscuit, 1 oz, thawed
Method
Remove plastic overwrap from thawed biscuits and place biscuit tray on parchment-lined half sheet pan.
Mix butter, garlic, cheese and herbs together in a small bowl.
Spread mixture evenly over biscuits and bake as directed below.
Bake: Convection Oven (325°F for 5-10 minutes) or Standard Oven (375°F for 6-12 minutes)
Take biscuits to the center of the plate for unique entrée options.
Biscuit Croquettes
Ingredients
12 ea. Pillsbury™ Southern Style Easy Split™ Frozen Dough Biscuit, 3.17 oz
1 ea. egg, large
2 T water, cool
2 ¼ cups cheddar cheese, shredded
2 ½ cups ham, sliced thinly, rough chopped
2 ½ cups bacon, cooked, chopped
3 cups scrambled eggs, soft prepared
1 cup shredded potatoes, cooked
2 T all purpose flour
3 ¼ cups Corn Chex™ Bulkpak Cereal, crushed
Method
Thaw biscuits, covered, either at room temp. 15-30 minutes until flexible or refrigerated overnight.
Flatten or roll out each thawed biscuit into 7-inch circle (dust with flour if needed).
Whisk together egg and water in a small bowl for egg wash; brush edges of each biscuit disk.
Assembly
Place 0.75 oz shredded cheese and 0.5 oz chopped ham onto biscuit dough, leaving a 1-inch space from edge.
Add 0.5 oz bacon, 1 oz sausage, 2 oz scrambled eggs and 0.5 oz shredded potatoes.
Pull edges up and over mixture, overlapping dough to seal; place seam-side down onto parchment-lined sheet pan.
Finishing
Dredge stuffed biscuits into flour, shaking off excess; dip into egg wash letting excess drip off.
Coat in crushed Corn Chex, turning until well-coated.
Place into deep-fat fryer pre-heated to 350°F; fry approx. 4-6 minutes until golden brown and serve immediately.
Sweet Potato and Mushroom Biscuit Melts
Ingredients
12 ea. Pillsbury™ Southern Style Frozen Biscuit Dough, 2.2 oz, baked, held warm
3 cups caramelized onions, prepared
3 cups white mushrooms, sliced, sautéed
2 cups spinach, sautéed
12 ea. roasted sweet potato slices, 1/4-inch
12 ea. swiss cheese slices
½ cup mayonnaise
Method
Split warm biscuits in half and add a #20 scoop of caramelized onions.
Layer on #20 scoop sautéed mushrooms, #20 scoop sautéed spinach, 1 sweet potato slice, 1 slice of Swiss cheese and 1 Tbsp mayonnaise.
Top with remaining biscuit half; heat as directed below until cheese is melted and serve immediately.
BAKE: | TEMP | TIME |
Convection Oven | 325° F | 2-5 minutes |
Standard Oven | 375° F | 2-5 minutes |
Use biscuits as a scrumptious foundation for desserts.
Peach Cobbler Shortcakes
Ingredients
12 ea. Pillsbury™ Freezer to Oven Cornbread Biscuit Dough
¼ cup water, cool
¼ cup coarse sugar
4 cups peach pie filling, prepared
1 ½ cups whipped topping
Method
Brush tops of frozen biscuit pucks with water; dip into coarse sugar.
Bake as directed below until biscuits are golden brown.
BAKE: | TEMP | TIME |
Convection Oven* | 325° F | 19-25 minutes |
Standard Oven | 375° F | 27-32 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
Assembly
Split biscuits horizontally; spoon 3 oz peach pie filling onto bottom half of biscuit.
Pipe on approx. 1 oz of whipped topping and top with remaining biscuit; serve immediately.
Swap out the bread or bun and use biscuits as a sandwich carrier for tasty sandwiches.
Spicy Chicken Biscuit Sandwiches
Ingredients
12 ea. Pillsbury™ Freezer to Oven Cornbread Biscuit Dough
Method
Bake biscuits according to package directions; keep warm.
Ingredients for Sauce
¼ cup mayonaise2 T sweet chili sauce1 T honey2 tsp hot sauce
Method
Whisk together mayonnaise, sweet chili sauce, honey and hot sauce in a small mixing bowl; refrigerate until needed.
Ingredients for Chicken
2 cups buttermilk
1 ½ cups all purpose flour
2 ea. eggs, large
½ cup cornstarch
2 T hot sauce
2 tsp salt
1 tsp black pepper, ground
2 2/3 cups Panko bread crumbs
12 ea. chicken breast, 4 oz pieces
Method
Whisk together buttermilk, flour, eggs, cornstarch, hot sauce, salt and pepper in a medium sized mixing bowl; set aside.
Place bread crumbs in a medium sized mixing bowl; set aside.
Dredge each chicken piece in batter, allowing excess to drip off.
Dredge in bread crumbs until fully coated and shake off excess.
Cook in fryer preheated to approx. 350°F for 4-6 minutes until golden brown; keep warm.
Assembly
Split biscuits horizontally; spread approx. 3/4 tsp Sauce on each cut side.
Place Chicken on bottom half of biscuit, top with remaining biscuit half, serve immediately or hold warm.
Corned Beef Pretzel Biscuit Sandwiches
Ingredients
24 ea. Pillsbury™ Southern Style Easy Split™ Frozen Dough Biscuit, 3.17 oz
8 cups water, cool approx. 72°F
1 cup baking soda
2 T kosher salt
Method
Place biscuit pucks on greased or greased, parchment-lined half sheet pan with sides touching in 6x9 pattern.
Add water and baking soda to a medium saucepan; bring to a boil then remove from heat and allow to cool.
Brush biscuit tops with soda solution and sprinkle on approx. 1/4 tsp salt.
Bake first at higher temperature, then reduce heat and continue baking until tops are a dark golden brown.
BAKE: | TEMP | TIME |
Convection Oven* | 400° F | 9-10 minutes |
Standard Oven | 450° F | 12-13 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
BAKE: | TEMP | TIME |
Convection Oven* | 325° F | 9-10 minutes |
Standard Oven | 375° F | 12-13 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 4 minutes of baking.
Ingredients for Filling
¼ cup yellow mustard24 ea. swiss cheese slices72 ea. corned beef slices, thin
Method
Split biscuits horizontally while still warm.
Spread 1/4 tsp mustard on both the top and bottom biscuit pieces.
Add 1/2 slice of Swiss cheese on the bottom biscuit piece; top with 3 oz sliced corned beef and remaining 1/2 slice of Swiss cheese.
Place top half of biscuit onto each sandwich and serve.
French Onion Roast Beef Sliders
Ingredients
12 ea. Pillsbury™ Frozen Biscuit Dough Garlic & Cheddar Mini 1.2 oz
¼ cup butter
4 cups onions, thinly sliced
1 tsp kosher salt
½ cup beef broth
1 T worcestershire sauce
12 oz roast beef, sliced, warm
12 ea. swiss cheese slices
Method
Bake biscuits according to package directions, then slice in half horizontally.
Melt butter in large skillet over medium heat; add onions and salt.
Stir often until onions are deep golden brown, approx. 20 minutes.
Stir in beef broth and Worcestershire sauce, scraping any brown bits from pan; bring to a simmer and reduce liquid by 3/4.
Remove from heat and allow to cool.
Assembly
Place bottom half of biscuit on parchment-lined half sheet pan; top with approx. 1 oz roast beef.
Spread on 1 Tbsp onions followed by a cheese slice and the other biscuit piece.
Heat until cheese is melted; serve warm.
BAKE: | TEMP | TIME |
Convection Oven* | 325° F | 1-2 minutes |
Standard Oven | 375° F | 2-3 minutes |
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