A can of refrigerated biscuit dough sits in nearly every grocery store cooler, and it might be the handiest shortcut in your kitchen. Pop open that tube and you’ve got the start of a weeknight dinner, a sweet breakfast bake, or a party appetizer, all without measuring flour or waiting for dough to rise.
That little pop of the can opening is basically a starting gun for dinner. Canned biscuits bake up flaky and golden in under 20 minutes, which makes them a dependable base for everything from chicken pot pie to cinnamon rolls.
Biscuit-topped chicken pot pie and sausage gravy casserole are two of the most reliable ways to turn a can of biscuits into a full meal, while monkey bread and biscuit doughnuts handle dessert with the same ease.
This roundup walks through more than 19 ways to use that dough, organized so you can find something for breakfast, dinner, snacking, or dessert.
Quick picks:
- Best weeknight dinner: Biscuit-Topped Chicken Pot Pie
- Best breakfast: Sausage, Egg, and Cheese Biscuit Sandwiches
- Best party snack: Taco Biscuit Cups
- Best dessert: Cinnamon Sugar Monkey Bread
1. Biscuit-Topped Chicken Pot Pie
This recipe takes classic pot pie filling and swaps the top crust for golden biscuits that soak up the gravy underneath. It’s a smart way to use shredded rotisserie chicken, and the filling comes together in one skillet before the biscuits go on top to bake.
Yield: 6 servings | Prep: 15 minutes | Cook: 25 minutes
Ingredients:
- 3 tablespoons butter
- 1/3 cup diced onion
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1/3 cup flour
- 2 cups chicken broth
- 2/3 cup milk
- 2 cups cooked, shredded chicken
- 1 cup frozen peas
- 1 can (16.3 oz) refrigerated biscuits
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F.
- Melt butter in an oven-safe skillet; cook onion, carrots, and celery until soft, about 6 minutes.
- Stir in flour and cook 1 minute.
- Slowly whisk in broth and milk; simmer until thickened.
- Add chicken, peas, salt, and pepper.
- Top with biscuits, cut into quarters.
- Bake 20 minutes until biscuits are golden and cooked through.
For more chicken dinner ideas, this comforting leftover rotisserie chicken pot pie recipe uses the same shortcut filling trick.
2. Slow Cooker Chicken and Dumplings
Canned biscuits make the fastest dumplings you’ll ever drop into a slow cooker. There’s no dough to roll or cut; just tear the biscuits into chunks and let them steam right on top of the simmering chicken.
Yield: 6 servings | Prep: 10 minutes | Cook: 4 hours (low)
Ingredients:
- 1.5 lbs boneless chicken breasts
- 2 cans cream of chicken soup
- 4 cups chicken broth
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 small onion, diced
- 1 can (16.3 oz) refrigerated biscuits, torn into pieces
- Salt and pepper to taste
Instructions:
- Add chicken, soup, broth, carrots, celery, and onion to slow cooker.
- Cook on low 3.5 hours.
- Shred chicken and return to pot.
- Drop torn biscuit pieces on top.
- Cover and cook 30 more minutes until dumplings are cooked through.
Check out comforting leftover rotisserie chicken and dumplings for a version built around pre-cooked chicken, or browse our best crockpot chicken recipes for more slow cooker inspiration.
3. Cinnamon Sugar Monkey Bread
Pull-apart monkey bread is the easiest way to turn canned biscuits into a crowd-pleasing breakfast treat. Each piece gets coated in cinnamon sugar, then baked in a buttery brown sugar glaze that pools at the bottom of the pan.
Yield: 8 servings | Prep: 15 minutes | Cook: 35 minutes
Ingredients:
- 2 cans (16.3 oz each) refrigerated biscuits, quartered
- 1 cup granulated sugar
- 2 tablespoons cinnamon
- 1 cup (2 sticks) butter, melted
- 1 cup brown sugar
Instructions:
- Preheat oven to 350°F. Grease a bundt pan.
- Mix sugar and cinnamon in a bag; shake biscuit pieces in batches to coat.
- Layer coated pieces in the pan.
- Whisk melted butter with brown sugar; pour over biscuits.
- Bake 35 minutes until deep golden brown.
- Cool 10 minutes, then invert onto a plate.
4. Canned Biscuit Doughnuts
Canned biscuits fry up into warm, pillowy doughnuts in about 2 minutes per batch. Punch a hole in the center of each biscuit before frying, then toss the rings in cinnamon sugar or dip them in glaze while they’re still warm.
Yield: 10 doughnuts | Prep: 10 minutes | Cook: 10 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 4 cups vegetable oil
- 1/2 cup sugar
- 1 teaspoon cinnamon
Instructions:
- Cut a hole in the center of each biscuit using a small bottle cap.
- Heat oil to 350°F in a deep pot.
- Fry doughnuts 1 minute per side until golden.
- Drain on paper towels.
- Toss warm in cinnamon sugar.
5. Biscuit Pizza Cups
These little pizza pockets press biscuit dough into a muffin tin, then fill it with sauce, cheese, and your favorite toppings. They bake in under 15 minutes and come out with crisp edges and a gooey center.
Yield: 10 cups | Prep: 10 minutes | Cook: 12 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella
- 1/2 cup mini pepperoni
Instructions:
- Preheat oven to 375°F. Grease a muffin tin.
- Press each biscuit into a cup, forming a well.
- Spoon sauce into each, top with cheese and pepperoni.
- Bake 12 minutes until edges are golden and cheese melts.
6. Biscuits and Gravy Breakfast Casserole
This casserole layers torn biscuit pieces with sausage gravy and bakes it all together into a rich, savory brunch dish. It feeds a crowd and holds up well on a buffet table.
Yield: 8 servings | Prep: 15 minutes | Cook: 30 minutes
Ingredients:
- 1 lb breakfast sausage
- 1/4 cup flour
- 2.5 cups milk
- 1 can (16.3 oz) refrigerated biscuits, torn
- Salt and pepper to taste
- 1 cup shredded cheddar
Instructions:
- Preheat oven to 350°F.
- Brown sausage in a skillet; sprinkle flour over and stir 1 minute.
- Slowly whisk in milk; simmer until thickened into gravy.
- Place torn biscuits in a greased 9×13 dish.
- Pour gravy over, top with cheddar.
- Bake 25 to 30 minutes until bubbly and golden.
Browse our best breakfast for dinner recipes for more savory morning bakes like this one.
7. Garlic Parmesan Biscuit Knots
These knots take the garlic bread you love from pizza night and shrink it down into bite-sized, buttery twists. Brush them with garlic butter twice, once before baking and again right after, for the best flavor.
Yield: 10 knots | Prep: 10 minutes | Cook: 12 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1/4 cup grated parmesan
- 1 tablespoon chopped parsley
Instructions:
- Preheat oven to 375°F.
- Roll each biscuit into a rope and tie into a knot.
- Place on a baking sheet; bake 10 to 12 minutes until golden.
- Mix melted butter with garlic.
- Brush knots with garlic butter, sprinkle with parmesan and parsley.
8. Sausage, Egg, and Cheese Biscuit Sandwiches
Homemade biscuit sandwiches beat the drive-through version with a flakier biscuit and fresher eggs. Bake a batch of biscuits, then build sandwiches with sausage patties, scrambled or fried eggs, and melted cheese.
Yield: 8 sandwiches | Prep: 10 minutes | Cook: 15 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 8 breakfast sausage patties
- 8 eggs
- 8 slices American cheese
Instructions:
- Bake biscuits according to can directions; split in half.
- Cook sausage patties in a skillet until browned through.
- Fry or scramble eggs.
- Layer sausage, egg, and cheese between biscuit halves.
These pair nicely with ideas from our best brunch recipes when you’re feeding a group.
9. Cheeseburger Biscuit Sliders
These sliders pack all the flavor of a diner cheeseburger into a soft, buttery biscuit bun. Ground beef gets seasoned simply, then topped with cheese and tucked between split biscuits for an easy dinner the kids will ask for again.
Yield: 10 sliders | Prep: 10 minutes | Cook: 20 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 1 lb ground beef
- 1 tablespoon onion powder
- Salt and pepper to taste
- 10 slices cheddar cheese
- Pickles, ketchup, mustard for serving
Instructions:
- Bake biscuits per can directions; cool slightly and split.
- Brown beef with onion powder, salt, and pepper; drain.
- Top beef with cheese slices until melted.
- Build sliders with beef, cheese, and toppings between biscuit halves.
10. Taco Biscuit Cups
Taco night gets a fun twist when seasoned beef and melty cheese get baked into biscuit cups instead of hard shells. They hold their filling well, which makes them easy to eat with your hands at a party.
Yield: 10 cups | Prep: 10 minutes | Cook: 15 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 1/2 lb ground beef
- 2 tablespoons taco seasoning
- 1/2 cup shredded cheddar
- Sour cream and salsa for topping
Instructions:
- Preheat oven to 375°F. Press biscuits into a greased muffin tin.
- Brown beef, drain, and stir in taco seasoning with a splash of water.
- Fill each cup with beef and cheese.
- Bake 12 to 15 minutes until biscuits are golden.
- Top with sour cream and salsa.
11. Ham and Cheese Biscuit Pinwheels
Rolling out biscuit dough flat lets you spread it with deli ham and cheese, then roll it up into pinwheels for a lunchbox-friendly snack. They bake fast and taste great warm or at room temperature.
Yield: 12 pinwheels | Prep: 10 minutes | Cook: 14 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 6 slices deli ham
- 6 slices Swiss cheese
- 1 tablespoon Dijon mustard
Instructions:
- Preheat oven to 375°F.
- Roll biscuits flat on a floured surface, slightly overlapping to form one sheet.
- Spread mustard, layer ham and cheese.
- Roll up tightly and slice into rounds.
- Bake 12 to 14 minutes until golden.
12. Spinach Artichoke Biscuit Bites
These bites borrow the creamy, tangy flavor of spinach artichoke dip and bake it right into biscuit dough. They disappear fast at parties, so plan on doubling the batch if you’re feeding more than a few people.
Yield: 10 bites | Prep: 15 minutes | Cook: 15 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 1/2 cup chopped frozen spinach, thawed and drained
- 1/2 cup chopped artichoke hearts
- 4 oz cream cheese, softened
- 1/4 cup grated parmesan
Instructions:
- Preheat oven to 375°F. Press biscuits into a greased muffin tin.
- Mix spinach, artichoke, cream cheese, and parmesan.
- Spoon filling into each biscuit cup.
- Bake 13 to 15 minutes until golden and filling is bubbly.
13. Apple Pie Biscuit Bake
This bake turns a can of biscuits into something close to apple dumplings, with tender apples and a cinnamon sauce soaking into every bite. It’s an easy dessert for fall when you want pie flavor without rolling out a crust.
Yield: 8 servings | Prep: 15 minutes | Cook: 30 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits, quartered
- 3 apples, peeled and diced
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup (1 stick) butter, melted
- 1/2 cup apple juice or cider
Instructions:
- Preheat oven to 350°F.
- Toss biscuit pieces and apples in a greased 9×13 dish.
- Mix brown sugar, cinnamon, butter, and cider; pour over top.
- Bake 25 to 30 minutes until bubbly and biscuits are cooked through.
Pair this with other fall desserts from our best pie recipes.
14. Biscuit Dough Cinnamon Rolls
Short on time but craving cinnamon rolls? This version uses canned biscuits instead of yeast dough, so you get a sweet, gooey roll in a fraction of the usual time, topped with a simple powdered sugar glaze.
Yield: 10 rolls | Prep: 10 minutes | Cook: 15 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 4 tablespoons butter, melted
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions:
- Preheat oven to 375°F.
- Flatten each biscuit, brush with butter, sprinkle with brown sugar and cinnamon.
- Roll up and place cut-side up in a greased pan.
- Bake 13 to 15 minutes until golden.
- Whisk powdered sugar with milk; drizzle over warm rolls.
For more quick breakfast swaps, see cinnamon roll French toast roll ups recipe.
15. Biscuit-Topped Peach Cobbler
Juicy peaches bubble under a layer of golden biscuits in this cobbler, which comes together faster than a traditional crust-based version. Canned or fresh peaches both work well here.
Yield: 8 servings | Prep: 10 minutes | Cook: 25 minutes
Ingredients:
- 4 cups sliced peaches (fresh or canned, drained)
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 can (16.3 oz) refrigerated biscuits, quartered
- 2 tablespoons butter, melted
Instructions:
- Preheat oven to 375°F.
- Toss peaches with sugar, cinnamon, and cornstarch in a baking dish.
- Top with biscuit pieces; brush with melted butter.
- Bake 22 to 25 minutes until peaches bubble and biscuits are golden.
16. Cheddar Jalapeño Biscuit Bites
These bites bring sharp cheddar and a little heat from fresh jalapeño into a simple biscuit dough mix-in. They’re a solid choice alongside chili or barbecue, with a spicy kick that balances rich, smoky sides.
Yield: 10 bites | Prep: 10 minutes | Cook: 13 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 1/2 cup shredded sharp cheddar
- 1 jalapeño, finely diced (seeds removed for less heat)
- 2 tablespoons melted butter
Instructions:
- Preheat oven to 375°F.
- Flatten each biscuit slightly; fold in cheddar and jalapeño.
- Reshape into rounds and place on a baking sheet.
- Brush with butter.
- Bake 11 to 13 minutes until golden.
17. Mini Biscuit Corn Dogs
Wrapping biscuit dough around cocktail sausages gives you the flavor of a corn dog without the cornmeal batter or deep fryer. Kids love these for snacks or lunch, and they reheat well for next-day leftovers.
Yield: 16 mini corn dogs | Prep: 10 minutes | Cook: 12 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 16 cocktail sausages
- Mustard and ketchup for serving
Instructions:
- Preheat oven to 375°F.
- Cut each biscuit into quarters; wrap around a sausage and pinch to seal.
- Place seam-side down on a baking sheet.
- Bake 10 to 12 minutes until golden brown.
18. Strawberry Shortcake Biscuits
Warm biscuits split in half and piled with sweetened strawberries and whipped cream make a dessert that feels special without much effort. Macerating the berries ahead of time pulls out their juices for a syrupy topping.
Yield: 8 servings | Prep: 15 minutes | Cook: 12 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 4 cups sliced strawberries
- 1/3 cup sugar
- 1 cup heavy cream, whipped
- 2 tablespoons powdered sugar
Instructions:
- Bake biscuits per can directions; cool slightly.
- Toss strawberries with sugar; let sit 15 minutes to release juices.
- Whip cream with powdered sugar to soft peaks.
- Split biscuits, layer with strawberries and whipped cream.
19. Bacon and Egg Biscuit Cups
These cups bake scrambled eggs and crumbled bacon right into a biscuit shell, so breakfast turns into something you can eat with one hand. They’re easy to customize with cheese or chopped veggies mixed into the eggs.
Yield: 10 cups | Prep: 10 minutes | Cook: 18 minutes
Ingredients:
- 1 can (16.3 oz) refrigerated biscuits
- 6 eggs, scrambled soft
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar
Instructions:
- Preheat oven to 375°F. Press biscuits into a greased muffin tin.
- Fill each cup with scrambled egg, bacon, and cheese.
- Bake 15 to 18 minutes until biscuits are golden and set.
Tips for Cooking with Canned Biscuit Dough
Canned biscuit dough bakes best when it’s cold going into the oven. Chilled dough holds its shape and puffs up with those signature flaky layers, so keep the can in the fridge until you’re ready to use it.
Grease your pan well, even with nonstick bakeware. Biscuit dough has a tendency to stick as the sugar or cheese in a recipe caramelizes against the metal.
Flattening biscuits for pinwheels or stuffed bites works best with lightly floured hands. The dough is sticky and soft, and flour keeps it from tearing as you roll or fold it.
Watch bake times closely in muffin tins. Smaller portions of dough cook faster than a full biscuit, so cups and bites are often done in 12 to 15 minutes even when a recipe lists a wider range.
For sweet bakes like monkey bread or cinnamon rolls, let the dish cool for a few minutes before serving. The sugar glaze is extremely hot right out of the oven and needs a moment to set.
How to Store and Reheat Biscuit Recipes
Most baked biscuit dishes keep well in the fridge for 3 to 4 days when stored in an airtight container. Casseroles and bakes with eggs or dairy should go in the fridge within two hours of baking.
Reheat biscuit-based casseroles in a 350°F oven for 10 to 15 minutes, covered loosely with foil to keep the top from drying out. A microwave works in a pinch, though the biscuits turn soft instead of staying crisp.
Handheld items like pizza cups, pinwheels, and corn dogs freeze well. Let them cool fully, then freeze on a tray before transferring to a freezer bag. They’ll keep for about 2 months and reheat straight from frozen in a 375°F oven for 12 to 15 minutes.
Sweet bakes with glaze, like cinnamon rolls or monkey bread, taste best reheated in the microwave for 15 to 20 seconds. This warms the glaze back into a soft, syrupy texture instead of hardening it in the oven.
