FOOD NEWS
12 Mistakes Everyone Makes When Using Canned Biscuits
BY FRED DECKER
Buying Bad Ones
Even the costlier canned biscuits are relatively affordable, so pick the best brand you can buy. Try a few higher-ranked brands to find the one that suits you.
Not Using Stove
The oven isn't your only option for preparing canned biscuits. Frying them in a skillet with some butter gives them an appealing golden, caramelized crust.
Separate the biscuits, fry them until well browned on the underside, then flip and cook the second side. The process takes about 15 minutes, which is quicker than using an oven.
Baking Whole Tube
You can easily freeze and thaw canned biscuits, so preparing the entire tube when you only need one or two is a loss. Store the ones you don't need on a sheet pan.
Freeze and store them in freezer bags once hard, then bake them as needed. You don't even have to thaw them if you add a few minutes extra to your baking time.
Not Using Leftovers
Make the most of leftover canned biscuits. You can dice and toast them to make croutons or use them as a sponge cake substitute or the cake element in a parfait.
Not Keeping Fresh
Biscuits are best when they're fresh out of the oven. Oxidation causes off-flavors and rancidity in baked goods' fats while the starches firm up as they cool.
To minimize air exposure and to keep biscuits fresh, pack them into an airtight container or a bag and squeeze out the excess air, or use foil or plastic wrap first to be safer.