Biscuits are hard to resist. Their soft, fluffy and airy texture always calls for one more, and as many as you make, it looks like there is never enough. That’s why many of us double the ingredients when making biscuit dough. Leftovers are easy to store in the fridge or freezer, but other ways to use extra biscuit dough are also available.
You can make sweet or savory biscuits, stuff them up with different fillings, make a delicious apple pie out of them, or you can even bake old-fashioned biscuit pudding!
If you have unused biscuit dough, we have a lot of ideas that you can use:
Ham and Cheese Stuffed Biscuits
Nothing goes better together than ham and cheese. They are the perfect duo to use for sandwiches, and we cannot imagine pizza without them too. What if we told you you could stuff biscuit dough leftovers with ham and cheese? We know, it almost sounds too good to be true!
Ham and cheese stuffed biscuits will be great for breakfast, brunch, dinner, or even informal lunch! Make them once, and soon you’ll have your new favorite comfort food!
- Biscuit dough (homemade or store-bought)
- Slices of ham (turkey, chicken, or cooked sausages will work too)
- Cheddar (or any other cheese you like)
- Preheat the oven to 350 degrees F and line the baking sheet with parchment paper.
- Prepare your biscuits. If you’re using store-bought biscuit dough, flatten it to 3-inches in size. If you’re using homemade biscuit dough, roll it with a rolling pin and cut out biscuits of the same size.
- Put a slice of ham and a cube of cheese in the biscuit center.
- Pinch the sides of the biscuit over the fillings.
- Put biscuits on a baking sheet and leave 1-inch space between them.
- Brush biscuits with melted butter and sprinkle them with some sesame seeds.
- Bake for 15 minutes, until they’re golden brown and crispy.
The recipe is taken from realhousemoms.com
Old Fashioned Biscuit Pudding
We usually make this pudding with bread leftovers, but biscuits will be a great replacement. Made with eggs, vanilla, and milk, the pudding will be moist, soft, and aromatic. You can add some raisins or cinnamon to make it even tastier and serve it with maple syrup, dessert sauce, or whipped cream.
- 4 leftover biscuits, cut into pieces
- 3 teaspoons butter, melted
- 2 cups milk
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F and butter a shallow 2-quart baking sheet
- Put biscuits in a large bowl and add 1 cup of milk. Leave for 15 minutes, until biscuits are softened.
- Using a mixer (or by hand) mix eggs and sugar.
- Add melted butter, vanilla extract, and remaining milk and stir all together.
- Pour the mixture into the prepared baking dish.
- Bake for 40-45 minutes, until the pudding is firm and set.
- Serve cold with a ball of ice cream, maple syrup, or whipped cream.
The recipe is taken from thespruceeats.com
Apple Pie Biscuit Casserole
Apple pie biscuit casserole is the perfect way to use biscuit dough leftovers. It’s ideal for breakfast or brunch, it’s a beautiful after-lunch dessert, and you’ll make it in only 10 minutes.
- 3 tablespoons butter
- ½ cup brown sugar
- 1 21-ounce can apple pie filling
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 16.3-ounce can refrigerated biscuits
- ½ cup chopped pecans
- Preheat the oven to 350 degrees F.
- Melt the butter.
- Mix the brown sugar, apple pie filling, cinnamon, and vanilla.
- Pour half of the apple pie mixture on the bottom of a 2-quart shallow baking casserole.
- Tear each biscuit into 4 pieces and put them on top of the apple filling mixture.
- Pour the remaining apple pie mixture over the biscuits.
- Sprinkle with pecans.
- Bake for 40 minutes until golden brown.
The recipe is taken from melaniemakes.com
Leftover Biscuit Dough Cinnamon Rolls
Nothing compares to good old cinnamon rolls. If you have unused biscuit dough, this is the recipe you have to try out! You’ll need only a few ingredients and 15 minutes of your time to make this delicious dessert! Even if you don’t make the glaze, we don’t guarantee you won’t eat your fingers off.
- Leftover biscuit dough
- Butter to taste
- Sugar to taste
- Cinnamon to taste
- Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
- Roll leftover biscuit dough to be ¾ inch thick.
- Brush with butter and sprinkle with sugar and cinnamon as much as you like.
- Roll the dough tightly into a long log.
- Cut 1 or 1.5-inch disks and put them in a baking pan.
- Put a small piece of butter on every cinnamon roll.
- Bake for 15 minutes until golden brown.
Tip: You can make a glaze out of powdered sugar, a few drops of milk, and some vanilla extract if you’d like. Pour the glaze over the hot cinnamon rolls and enjoy!
The recipe is taken from texashomesteader.com
Easy Cheesy Pull-apart Rolls
You can use leftover biscuit dough to make perfect cheesy rolls sprinkled with some herbs. They’re cheesy, buttery, soft, fluffy, and super tasty. It takes 10 minutes to make them and 10 minutes to bake them. You won’t regret it, we promise!
- 12 oz (340 grams) refrigerated biscuit dough
- 3 tablespoons melted butter
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley leaves
- Preheat the oven to 375 degrees F.
- Tear each biscuit into quarters and put them in a large bowl.
- Add cheese, parsley, melted butter and garlic powder.
- Stir gently to combine ingredients.
- Grease the muffin pan.
- Place 3 biscuit pieces into each cup.
- Bake for 10 minutes or until biscuits are golden brown.
- Serve cold.
The recipe is taken from rasamalaysia.com
How do you store homemade biscuit dough?
There are two ways to store extra biscuit dough, depending on when you plan on using it. If you want to use it tomorrow or the day after that, you can store biscuit dough in your fridge. If you’re going to save it for longer, then freeze it.
You can store biscuit dough (well wrapped) in your fridge for 3 to 5 days. You can refrigerate biscuit dough as a single ball, or you can cut it into biscuits, which suits you more. We would recommend rolling and cutting biscuits before refrigerating because they will be lighter and softer that way.
If you decide to freeze unused biscuit dough, we recommend rolling it and cutting the biscuits. Place them on a baking sheet, wait until they’re frozen and solid, and then move them into an airtight container or ziplock plastic bag. You can store biscuit dough in your freezer for up to two months.
Tip: Always make a little label with the date of freezing, so you know how much time you have left to use your leftover biscuit dough.