canned biscuit recipe
The Best canned biscuit recipe
What I love most is how easy they are to customize. Serve them warm with butter and jam for a cozy breakfast, or pair with a simple sausage gravy for a hearty lunch. They’re also great for meal prep—just bake a batch ahead and store them in the freezer, then reheat as needed. Plus, they’re a great way to use up pantry staples like flour, baking powder, and salt without any fuss. And honestly? They’re one of the few things that actually taste better the second day, so they’re perfect for when life gets busy. My kids adore them too—whether it’s a weekend brunch or a simple snack, they’re always ready to dig in. They’re that kind of recipe that feels like a little treat, no matter the occasion.
Easy Canned Tomato Biscuits with Garlic Sauce
A quick, flavorful way to use canned tomatoes by combining them with simple dough and garlic for a comforting side dish. Perfect for potlucks or a cozy weeknight meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 1/2 cup cold butter, cubed
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a bowl, mix flour, salt, and baking powder. Cut in the cold butter until the mixture resembles coarse crumbs. -
3
Roll the dough to 1/4-inch thickness. Cut into 6 biscuit shapes. -
4
Place biscuits on the baking sheet. Bake for 15–18 minutes until golden. -
5
While biscuits bake, heat olive oil in a pan over medium heat. Sauté garlic for 30 seconds until fragrant. Stir in crushed tomatoes and oregano. Simmer for 5 minutes. -
6
Serve warm biscuits with the garlic tomato sauce.
🔧Equipment
- Mixing bowl
- Cutting board
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Canned Tomato Biscuits with Garlic Sauce Works
❓ Frequently Asked Questions About Canned Tomato Biscuits with Garlic Sauce
1. Why do these biscuits have a slightly crispy edge?
The biscuits develop a crispy edge when the dough rests before baking. This happens because the flour and fat begin to separate slightly during the resting time, creating a firmer crust on the outside. If you prefer softer edges, bake them immediately after shaping without resting.
2. Can I make these biscuuts without a rolling pin?
Yes! Use a flat-bottomed glass, a heavy pan, or even a well-seasoned cast-iron skillet to press the dough into rounds. Press firmly to ensure even thickness. For a flatter biscuit, press twice: once to shape, then again to flatten slightly.
3. What if my biscuits turn out too thick?
If the dough is too thick after rolling, gently press it down with a fork or a glass while chilling. Alternatively, bake them on a parchment-lined tray at a slightly lower temperature (350°F instead of 400°F) to prevent over-browning while ensuring they cook through.
4. How can I store these biscuits to keep them soft?
Store leftover biscuits in an airtight container at room temperature for up to 3 days. For longer storage, freeze them on a baking sheet first to prevent sticking, then transfer to a bag or container. Reheat in a toaster or oven until warm.
