How to Use a Can of Biscuit Dough to Totally Up Your Brunch Game

I’m all about homemade, but sometimes you should work smarter rather than harder. Especially if you’re prepping a dish on a Saturday morning before a brunch get-together, and you could use something as awesome as canned biscuit dough to create a shortcut on time, labor, and ingredients. It’s the weekend—let’s not exert more energy than necessary, people.

Canned biscuit dough is inexpensive, cooks quickly, and is difficult to mess up. Ah, I can see and taste the fluffy, buttery goodness now; smothered in cheese and/or cinnamon sugar. Either way, it pairs really well with a tall bloody Mary.

Here are 8 brunch ideas that utilize canned biscuit dough as their magic ingredient.

Directions: Mix softened cream cheese, cooked bacon crumbles, chopped green onion, minced garlic, and Parmesan cheese in a bowl. Open canned biscuits, separate each biscuit, and flatten slightly. Put a spoonful of cheesy bliss mixture in the center of each biscuit. Fold the edges of the dough over the cheese and pinch to seal. After sealing every biscuit, bake according to biscuit package directions. (Usually, 350 ° for 11-13 minutes... not that I have it memorized.)

Directions: Similar to above, open can and separate biscuits. Flatten each biscuit. Place cooked and crumbled bacon, scrambled eggs, and shredded cheddar cheese in the center of the flattened dough. Pull from each corner of the dough and form a ball, pressing the seams to seal. Place one ball in each cup of a greased muffin tin. Brush each ball with egg wash (one egg yolk and splash of water, whisked), sprinkle with salt and pepper, and bake according to package directions.

Directions: Open can and separate biscuits. Roll each biscuit into a 5- to 6-inch rope. If your package of biscuits is the standard size, it will have 8 biscuits. You should be able to make about 16, 5-inch ropes by halving each biscuit. Melt butter in a small bowl. In a separate bowl, mix together equal parts ground cinnamon and raw (turbinado) sugar. Brush each rope with melted butter and drop and coat each rope in the cinnamon mixture. Tie the rope into a knot and tuck the ends underneath. Bake according to package directions.

Optional: Create a dipping sauce or glaze using milk, vanilla extract, and confectioners sugar.

Directions: Pour canola oil into a high-sided, cast-iron skillet, about 1-inch's worth. Heat on medium-high heat. Layer paper towels on a plate and place the plate on the counter close to your stovetop. Open and separate each biscuit. Cut each biscuit into 4 pieces and roll them into balls (or preferred shape). Once the oil has heated, gently drop the dough into the oil and cook, turning as needed, until golden brown. Once each beignet is done, remove it to the paper towel-lined plate so that excess oil is absorbed. Dust with confectioner’s sugar.

Related: See how to make our Best Brunch Cocktails

Directions: Open and separate each biscuit. Half each biscuit and roll into a 5- to 6-inch rope. Twist the rope to create a spiral, then coil the dough rope so that it resembles a round Danish base with no openings. In a medium mixing bowl, mix together 8 ounces of softened cream cheese, 1/4 cup sugar, and 1 teaspoon of vanilla extract. Spread a dollop of the cream cream mixture onto the center of each danish, followed by a small spoonful of prepared cherry pie filling. Place on a rimmed baking sheet and bake at 350° for about 11-12 minutes.

Directions: Open and separate 2 cans of biscuit dough. Coat a bundt pan or fluted ring with non-stick spray. Melt 4 tablespoonsof butter in a microwave-safe bowl and and whisk in 1/3 cup brown sugar. Add 1/2 teaspoon of ground cinnamon to the mixture. Chop biscuit dough and aronge in the bottom of the pan. Pour cinnamon-brown sugar mixture over the biscuits and bake at 375° for about 20 minutes, or until golden.

Optional: Add maple syrup to the bottom of the pan and drizzle over the top of the biscuits.

Basically, you can cook biscuit dough in a waffle iron. Better yet, stuff the biscuit dough with nutella and marshmallows, cheese and bacon, or eggs and peppers before pressing it in the waffle iron.

Directions: Open can of biscuit dough and divide each biscuit horizontally so that you have 2 thinner, round biscuit halves. Place a biscuit half on the waffle iron, top with desired filling, and place remaing biscuit half on top. Press in waffle iron until gold brown. Remove from iron and enjoy.

This idea is inspired by our Sausage, Egg, and Biscuits Casserole.

Directions: Open and separate biscuits. Place then in the bottom of a lightly greased casserole dish. Top with 1 pound of browned sausage and pour lightly beaten eggs over the dish. Then, sprinkle (heavily sprinkle) cheese of your choosing over the top. Bake at 425° for 25 minutes.