Recipe Friday: Biscuits are Boss

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!”

Biscuit “Everything Bagel” Bomb

Ingredients 

Method

Ingredients for Seasoning Mix

Assembly

1. Stretch or roll biscuit dough to 3-inch diameter; place 1 frozen Filling piece in the center.
2. Pinch edges of biscuit together to seal; roll into ball.
3. Place biscuits on to parchment-lined half sheet tray seam side down or alternately place into generously sprayed muffin tin.
4. Whisk egg and water; brush mixture over biscuits and sprinkle generously with Seasoning Mix.
5. Bake and serve warm.

Parmesan Herb-Topped Whole Grain-Rich Biscuits

Ingredients

1. Remove plastic overwrap from thawed biscuits and place biscuit tray on parchment-lined half sheet pan.
2. Mix butter, garlic, cheese and herbs together in a small bowl.
3. Spread mixture evenly over biscuits and bake as directed below.
4. Bake: Convection Oven (325°F for 5-10 minutes) or Standard Oven (375°F for 6-12 minutes)

Biscuit Croquettes

Ingredients

1. Thaw biscuits, covered, either at room temp. 15-30 minutes until flexible or refrigerated overnight.
2. Flatten or roll out each thawed biscuit into 7-inch circle (dust with flour if needed).
3. Whisk together egg and water in a small bowl for egg wash; brush edges of each biscuit disk.

1. Place 0.75 oz shredded cheese and 0.5 oz chopped ham onto biscuit dough, leaving a 1-inch space from edge.
2. Add 0.5 oz bacon, 1 oz sausage, 2 oz scrambled eggs and 0.5 oz shredded potatoes.
3. Pull edges up and over mixture, overlapping dough to seal; place seam-side down onto parchment-lined sheet pan.

Finishing

1. Dredge stuffed biscuits into flour, shaking off excess; dip into egg wash letting excess drip off.
2. Coat in crushed Corn Chex, turning until well-coated.
3. 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

1. Split warm biscuits in half and add a #20 scoop of caramelized onions.
2. Layer on #20 scoop sautéed mushrooms, #20 scoop sautéed spinach, 1 sweet potato slice, 1 slice of Swiss cheese and 1 Tbsp mayonnaise.
3. Top with remaining biscuit half; heat as directed below until cheese is melted and serve immediately.

Use biscuits as a scrumptious foundation for desserts.

Peach Cobbler Shortcakes

Ingredients

1. Whisk together buttermilk, flour, eggs, cornstarch, hot sauce, salt and pepper in a medium sized mixing bowl; set aside.
2. Place bread crumbs in a medium sized mixing bowl; set aside.
3. Dredge each chicken piece in batter, allowing excess to drip off.
4. Dredge in bread crumbs until fully coated and shake off excess.
5. Cook in fryer preheated to approx. 350°F for 4-6 minutes until golden brown; keep warm.

Assembly

1. Split biscuits horizontally; spread approx. 3/4 tsp Sauce on each cut side.
2. Place Chicken on bottom half of biscuit, top with remaining biscuit half, serve immediately or hold warm.

French Onion Roast Beef Sliders

Ingredients