Ingredients
3/4 pound ground beef
1/2 cup barbecue sauce
1 tablespoon dried minced onion
4 teaspoons brown sugar
1 (12 ounce) package refrigerated buttermilk biscuits
3/4 cup shredded Cheddar cheese

Method

1. In a skillet, brown beef; drain. Add barbecue sauce, onion and brown sugar; set aside.
2. Separate dough into 10 biscuits; flatten into 5-in. circles. Press firmly into the bottom and up the sides of greased muffin cups.
3. Spoon 2 tablespoons of beef mixture into each cup; sprinkle with cheese.
4. Bake at 400 degrees F for 10-15 minutes or until biscuits are golden and cheese is melted.

10 hard-cooked eggs, sliced
1 pound sliced bacon, diced
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups milk
2 cups cubed process American cheese

Biscuits:
1/2 cup shortening
3 cups self-rising flour
1 1/4 cups buttermilk

Method

1. Place eggs in the bottom of a greased 13-in. x 9-in. x 2-in. baking dish.
2. In a large skillet, cook bacon until crisp. Drain, discarding all but 1/4 cup drippings. Sprinkle bacon over eggs.
3. Stir flour, salt and pepper into reserved drippings; cook until bubbly. Gradually add milk; cook and stir until thickened and bubbly. Stir in cheese until melted; pour over eggs.
4. For biscuits, cut shortening into flour until mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently six to eight times.
5. Roll out on a lightly floured surface to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a greased baking sheet.
6. Bake biscuits and eggs at 400 degrees F for 25 minutes or until biscuits are golden brown.
7. Serve eggs over biscuits.

1 pound ground beef
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup, undiluted
1/4 cup milk
2 tablespoons minced onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed process cheese (Velveeta)
1 (12 ounce) can refrigerated biscuit dough
2 tablespoons butter, melted
1/3 cup yellow cornmeal

Method

1. In a saucepan over medium heat, cook the beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from the heat; stir in cheese until melted.
2. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 375 degrees F for 10 minutes.
3. Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to the oven for 10-12 minutes or until biscuits are lightly browned and cooked through.

2 skinless, boneless chicken breast halves
1 onion, chopped
1 cup salsa
2 cups shredded Cheddar cheese
1 (12 ounce) can refrigerated biscuit dough

Method

1. Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add chicken breasts, and boil until easily shredded, about 20 minutes.
2. Saute onion in a medium saucepan until soft. Remove from heat and stir in salsa, then stir in cheese until melted. Add chicken and mix all together.
3. Roll out biscuits individually, adding a little of the chicken mixture to each one; then roll up, secure with toothpicks and place on a lightly greased cookie sheet.
4. Bake at 350 degrees F (175 degrees C) for about 10 minutes, or until biscuits are golden and hot.

1 1/4 pounds lean ground beef
1/2 cup chopped onion
1/4 cup chopped green chile pepper
1 (8 ounce) can tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 (10 ounce) can refrigerated buttermilk biscuit dough
1 1/2 cups shredded Monterey Jack cheese, divided
1/2 cup sour cream
1 egg, lightly beaten

Method

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
3. Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
4. Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
5. Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

1 (10 ounce) can refrigerated buttermilk biscuit dough
1 pound bacon
5 eggs
1/4 cup milk
3 tablespoons butter, softened
10 slices Cheddar cheese

Method

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
3. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
4. In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat.
5. Scramble eggs to your liking.
6. Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.

1 (7.5 ounce) package refrigerated buttermilk biscuits
1 tablespoon butter or margarine, melted
4 1/2 teaspoons grated Parmesan cheese
1 teaspoon dried oregano
1 (8 ounce) package brown-and-serve sausage links

Method

1. On a lightly floured surface, roll out each biscuit into a 4-in. circle; brush with butter.
2. Combine Parmesan cheese and oregano; sprinkle over butter.
3. Place a sausage link in the center of each; roll up. Cut each widthwise into four pieces; insert a toothpick into each.
4. Place on an ungreased baking sheet. Bake at 375 degrees for 8-10 minutes or until golden brown.

1 (5 ounce) can evaporated milk
8 ounces process American cheese, cubed
1 teaspoon prepared mustard
3/4 cup cubed fully cooked ham
1/2 cup frozen peas
2 tablespoons butter or margarine
10 eggs, beaten
1 (12 ounce) package refrigerated buttermilk biscuits

Method

1. In a saucepan, combine the milk, cheese and mustard; cook over low heat until smooth, stirring constantly. Stir in ham and peas.
2. Melt butter in a large skillet; add eggs. Cook and stir over medium heat until the eggs are set. Add cheese sauce and stir gently. Spoon into an ungreased shallow 2-qt. baking dish.
3. Separate the biscuits and cut in half. Place with cut side down around outer edge of dish.
4. Bake, uncovered, at 375 degrees for 15-20 minutes or until the biscuits are golden brown.

1/4 pound bulk Italian sausage
2 cups biscuit/baking mix
1/4 cup shredded Cheddar cheese
2 teaspoons minced fresh oregano
2 teaspoons dried minced onion
1/2 teaspoon minced fresh cilantro or parsley
1 egg, beaten
2/3 cup milk

Method

1. In a small skillet, cook sausage over medium heat until no longer pink; drain. In a bowl, combine the biscuit milk, cheese, oregano, onion and cilantro. Combine the egg and milk; stir into dry ingredients just until moistened. Stir in the sausage.
2. Drop by heaping tablespoonfuls onto greased baking sheets.
3. Bake at 425 degrees F for 8-10 minutes or until lightly browned. Serve warm. Refrigerate any leftovers.

2 bratwurst, casings removed
4 cups biscuit/baking mix
2 teaspoons caraway seed
1 (12 ounce) can beer or nonalcoholic beer

Method

1. Cut bratwurst into bite-size pieces. In a bowl, combine the biscuit mix, caraway seeds and bratwurst; stir in beer just until moistened. Fill greased muffin cups two-thirds full.
2. Bake at 400 degrees F for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.