18 Delicious Canned Biscuit Dessert Recipes Easy

Unlock the secret to effortlessly sweet treats with our roundup of 18 Delicious Canned Biscuit Dessert Recipes Easy! Perfect for busy home cooks across North America, these recipes transform humble canned biscuits into mouthwatering desserts that are as simple to make as they are delightful to eat. Whether you’re craving something cozy or a quick sweet fix, we’ve got you covered. Dive in and discover your next favorite dessert!

Cinnamon Sugar Biscuit Bites

Delightfully devilish and dangerously delicious, these Cinnamon Sugar Biscuit Bites are the snack you never knew you needed—until now. Perfect for those moments when you’re craving something sweet, but don’t want to commit to a full-blown baking project, these bites are here to save the day (and your sweet tooth).

Ingredients

• 1 can (16.3 oz) refrigerated biscuit dough – because who has time to make dough from scratch on a whim?
• 1/2 cup granulated sugar – the sweet soul of our operation.
• 1 tbsp ground cinnamon – for that warm, hug-in-a-spice flavor.
• 1/4 cup melted butter – I use unsalted to control the sodium, but salted works in a pinch for that sweet-salty vibe.

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing games here, precision is key.
2. Pop open that biscuit can (carefully, unless you enjoy the sound of surprise). Cut each biscuit into 4 equal pieces – uniformity ensures even baking.
3. Roll each piece into a ball – this is oddly satisfying, so take a moment to enjoy it.
4. Mix the sugar and cinnamon in a bowl – this is where the magic starts.
5. Dip each biscuit ball into the melted butter, then roll in the cinnamon sugar mixture until fully coated – the messier, the better.
6. Arrange the coated balls on a baking sheet lined with parchment paper – they need their personal space to puff up properly.
7. Bake for 10-12 minutes, or until golden brown – keep an eye out, they go from perfect to overdone in a blink.
8. Let them cool for a few minutes on the baking sheet – patience is a virtue, especially when it comes to not burning your tongue.

Unbelievably soft on the inside with a crispy, sugary shell, these bites are like little clouds of joy. Serve them warm with a side of sarcasm or a glass of cold milk for dunking—because everything’s better with a dunk.

Strawberry Shortcake Biscuit Dessert

Now, let’s talk about a dessert that’s as fun to make as it is to devour—Strawberry Shortcake Biscuit Dessert. It’s the perfect blend of sweet, fluffy, and fruity, guaranteed to make your taste buds do a happy dance.

Ingredients

• 2 cups all-purpose flour (because greatness starts with the basics)
• 1/4 cup granulated sugar (for that sweet, sweet love)
• 1 tbsp baking powder (the magic lift)
• 1/2 tsp salt (to balance the sweetness)
• 1/2 cup unsalted butter, cold and cubed (I swear by cold butter for flaky layers)
• 3/4 cup heavy cream (the richer, the better)
• 1 tsp vanilla extract (pure, please—imitation is the sincerest form of flattery but not here)
• 1 lb fresh strawberries, hulled and sliced (because fresh is always best)
• 1/4 cup powdered sugar (for dusting, like a winter wonderland but tastier)

Instructions

1. Preheat your oven to 425°F—because every great biscuit starts with a hot oven.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Tip: Sifting the flour can make your biscuits even lighter.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs. Tip: Keep it cold for flaky layers.
4. Pour in the heavy cream and vanilla extract. Stir until just combined—overmixing is the enemy of fluffy biscuits.
5. Turn the dough onto a floured surface and gently knead it 3-4 times. Then, pat it into a 1-inch thick rectangle.
6. Use a biscuit cutter to cut out rounds. Place them on a baking sheet lined with parchment paper. Tip: Don’t twist the cutter; press straight down for the best rise.
7. Bake for 12-15 minutes, or until golden brown. Let them cool slightly.
8. While the biscuits are cooling, toss the sliced strawberries with powdered sugar. Let them sit to macerate and get juicy.
9. Split the warm biscuits in half, spoon strawberries and their juices over the bottom half, then cap with the top half.

Unbelievably light and fluffy, these biscuits paired with the juicy strawberries create a dessert that’s both comforting and elegant. Serve it with a dollop of whipped cream for an extra indulgent treat, or enjoy it as is for a perfectly simple summer delight.

Blueberry Biscuit Cobbler

Kickstart your morning or wrap up your evening with a dish that’s as fun to make as it is to devour—our Blueberry Biscuit Cobbler is the hero your taste buds didn’t know they needed. Imagine juicy blueberries hugging fluffy biscuits, all baked to golden perfection. It’s like summer decided to throw a party in your mouth, and everyone’s invited.

Ingredients

• 2 cups fresh blueberries (because frozen ones just don’t bring the same vibe)
• 1 cup all-purpose flour (the trusty backbone of our biscuit dreams)
• 1/4 cup granulated sugar (for that sweet, sweet love)
• 1 tbsp baking powder (the magic lift for our biscuits)
• 1/2 tsp salt (to balance the sweetness like a good friend)
• 1/2 cup unsalted butter, cold and cubed (size matters here, folks)
• 1/2 cup whole milk (the richer, the better)
• 1 tsp vanilla extract (for that whisper of sophistication)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re not baking in the dark ages.
2. Toss the blueberries with 1/4 cup sugar in a bowl and let them sit. They’ll start to get juicy, and that’s exactly what we want.
3. In another bowl, whisk together flour, the remaining sugar, baking powder, and salt. This is where the biscuit magic begins.
4. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Cold butter equals flaky biscuits—science!
5. Stir in the milk and vanilla just until combined. Overmixing is the enemy of fluffy biscuits.
6. Drop spoonfuls of the biscuit dough over the blueberries. It’s okay if they’re not perfect; rustic is in.
7. Bake for 25-30 minutes or until the biscuits are golden and the blueberries are bubbling like a mini volcano.

Ready to dive in? The biscuits are tender and buttery, while the blueberries are bursting with flavor. Serve it warm with a scoop of vanilla ice cream for that extra ‘wow’ factor, or enjoy it as is—because sometimes, simplicity is the ultimate sophistication.

Peach Biscuit Dumplings

Today’s the day we dive into the delightful world of Peach Biscuit Dumplings, a dish that’s as fun to make as it is to devour. Trust me, your taste buds are in for a treat with this sweet, fluffy, and utterly irresistible creation.

Ingredients

• 2 cups all-purpose flour (because greatness starts with the basics)
• 1 tbsp baking powder (the secret to that perfect rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup unsalted butter, cold and cubed (keep it chilly for flaky layers)
• 3/4 cup whole milk (the richer, the better)
• 4 ripe peaches, peeled and sliced (juicy and sweet, the star of the show)
• 1 cup granulated sugar (for that golden, caramelized goodness)
• 1 tsp cinnamon (a warm hug for your peaches)
• 1 cup water (simple, but essential)

Instructions

1. Preheat your oven to 375°F (190°C) – no guessing, just precision for perfect dumplings.
2. In a large bowl, whisk together the flour, baking powder, and salt. Tip: Sifting the flour can make your dumplings even lighter.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Tip: Work quickly to keep the butter from melting.
4. Gradually add the milk, stirring until just combined. The dough should be sticky but manageable.
5. On a floured surface, gently knead the dough 4-5 times, then roll it out to about 1/2-inch thickness.
6. Cut the dough into squares, about 4 inches each. These will be your dumpling wrappers.
7. Place a few peach slices in the center of each square, then sprinkle with a mix of sugar and cinnamon.
8. Fold the dough over the peaches, pinching the edges to seal. Tip: A little water on the edges helps them stick better.
9. In a baking dish, combine the remaining sugar, cinnamon, and water, then arrange the dumplings in the dish.
10. Bake for 35-40 minutes, or until the dumplings are golden and the peaches are bubbly.

Fluffy, golden, and oozing with peach perfection, these dumplings are a dream. Serve them warm with a scoop of vanilla ice cream for a match made in dessert heaven.

Chocolate Biscuit Pudding

Yum, you’re in for a treat! This Chocolate Biscuit Pudding is the lazy chef’s dream come true—decadent, no-fuss, and guaranteed to vanish faster than your motivation to hit the gym after dessert.

Ingredients

• 1 pack of chocolate biscuits (because life’s too short for plain ones)
• 2 cups of whole milk (skim is a crime here, trust me)
• 1/2 cup of sugar (the sweet spot between guilt and bliss)
• 1 tbsp cocoa powder (for that extra chocolatey punch)
• 1 tsp vanilla extract (the secret handshake of baking)
• A pinch of salt (to keep things interesting)

Instructions

1. Crush the chocolate biscuits into rough chunks—no need for perfection, we’re not building a sandcastle.
2. In a saucepan, warm the milk over medium heat until it’s just shy of boiling. Patience is key; scorched milk is a sad story.
3. Whisk in the sugar, cocoa powder, vanilla extract, and salt until the mixture is smoother than your pickup lines.
4. Layer the biscuit chunks in a serving dish, then pour the warm chocolate milk over them. Let it sit for 5 minutes—this is their spa moment.
5. Give it a gentle stir to marry the biscuits and milk into a cozy, pudding-like consistency.
6. Chill in the fridge for at least 2 hours. Good things come to those who wait, and great things come to those who wait with a spoon in hand.

Who knew simplicity could taste so divine? The pudding sets into a luscious, velvety texture with the biscuits softening just enough to remind you of comfort. Serve it straight from the fridge or, for a cheeky twist, warm it slightly and top with a scoop of vanilla ice cream—because why choose?

Apple Cinnamon Biscuit Rolls

Picture this: a lazy Sunday morning, the scent of cinnamon wafting through the air, and a plate of warm, gooey Apple Cinnamon Biscuit Rolls calling your name. These little spirals of joy are the perfect blend of sweet, spicy, and downright delicious, guaranteed to make your taste buds do a happy dance.

Ingredients

• 2 cups all-purpose flour (because let’s face it, this is America, and we measure by cups)
• 1 tbsp baking powder (the magic that makes them rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1/4 cup granulated sugar (for that sweet, sweet life)
• 1/2 cup unsalted butter, cold and cubed (trust me, cold butter is the secret to flaky layers)
• 3/4 cup whole milk (the richer, the better)
• 1 large apple, peeled and finely diced (I’m team Honeycrisp, but use your favorite)
• 1/4 cup brown sugar (for that deep, caramel-like flavor)
• 1 tsp ground cinnamon (because what’s an apple dessert without it?)
• 1/2 tsp vanilla extract (the cherry on top, flavor-wise)

Instructions

1. Preheat your oven to 425°F (because precision is key, and we’re not playing guessing games here).
2. In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar (this is where the party starts).
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs (this step is oddly satisfying, not gonna lie).
4. Pour in the milk and stir until just combined (overmixing is the enemy of fluffy biscuits).
5. Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together (think of it as giving the dough a quick pep talk).
6. Roll the dough out into a rectangle about 1/4 inch thick (no need to break out the ruler, just eyeball it).
7. Sprinkle the diced apple, brown sugar, and cinnamon evenly over the dough (this is where the magic happens).
8. Starting from one long side, roll the dough up tightly into a log (channel your inner sushi chef).
9. Cut the log into 8 equal slices and place them cut side up in a greased baking dish (spiral side up for maximum visual appeal).
10. Bake for 20-25 minutes, or until golden brown and bubbly (your kitchen will smell like heaven).
11. Drizzle with vanilla extract mixed with a little powdered sugar if you’re feeling fancy (because why not?).

Unbelievably soft, with a crispy exterior and a heart of spiced apple goodness, these rolls are best served warm with a side of coffee and a generous helping of ‘mmm’s and ‘ahh’s. Try topping them with a scoop of vanilla ice cream for an extra indulgent treat—because calories don’t count on weekends, right?

Lemon Glazed Biscuit Donuts

Buckle up, buttercups, because we’re about to dive into a sugary, zesty dream that’ll make your taste buds do a happy dance. These Lemon Glazed Biscuit Donuts are the perfect blend of fluffy, tangy, and downright delicious, ready to brighten up your morning or satisfy that sweet tooth any time of day.

Ingredients

• 1 can of refrigerated biscuit dough (because who has time to make dough from scratch on a lazy Sunday?)
• 1 cup powdered sugar (the magic dust that turns everything sweet)
• 2 tbsp fresh lemon juice (bottled is a crime here, folks)
• 1 tbsp lemon zest (for that extra zing)
• Vegetable oil for frying (enough to make your donuts swim happily)

Instructions

1. Heat vegetable oil in a deep fryer or large pot to 375°F. A candy thermometer is your best friend here to avoid guesswork.
2. Separate the biscuit dough into individual biscuits. Use a small round cutter to punch out the centers, creating that classic donut shape. Save the centers for donut holes!
3. Carefully drop the donuts into the hot oil, frying in batches to avoid overcrowding. Fry for about 1-2 minutes per side until golden brown. Tip: They should float to the top when ready to flip.
4. Remove the donuts with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil. Patience is key; let them cool slightly before glazing.
5. In a small bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Tip: If the glaze is too thick, a tiny splash of water can loosen it up.
6. Dip each donut into the glaze, ensuring a generous coating. Place them on a wire rack to let the glaze set. Tip: Place parchment paper under the rack for easy cleanup.

Voilà! You’ve just created a batch of Lemon Glazed Biscuit Donuts that are irresistibly fluffy with a punch of citrus. Serve them stacked high on a vintage plate for that Instagram-worthy breakfast or sneak one (or three) with your afternoon coffee for a sweet pick-me-up.

Pumpkin Spice Biscuit Muffins

Dive into the cozy embrace of fall with these Pumpkin Spice Biscuit Muffins, where every bite is like a warm hug from your oven. Perfect for those mornings when you’re craving something sweet but can’t decide between a biscuit and a muffin—why not both?

Ingredients

• 2 cups all-purpose flour (because sometimes, simple is best)
• 1/3 cup granulated sugar (for that just-right sweetness)
• 1 tbsp baking powder (the secret to their sky-high rise)
• 1 tsp pumpkin pie spice (the star of the show)
• 1/2 tsp salt (to balance the sweetness)
• 1/2 cup unsalted butter, cold and cubed (I swear by cold butter for flakiness)
• 3/4 cup pumpkin puree (not pie filling—trust me on this)
• 1/2 cup whole milk (room temp is my go-to for even mixing)
• 1 large egg (room temp, because it blends better)

Instructions

1. Preheat your oven to 425°F (because high heat equals lofty muffins).
2. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to work the butter into the flour until it resembles coarse crumbs (this is where the magic happens).
4. In a separate bowl, mix the pumpkin puree, milk, and egg until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined (overmixing is the enemy of fluffy muffins).
6. Scoop the batter into a greased muffin tin, filling each cup about 3/4 full.
7. Bake for 15-18 minutes, or until the tops are golden and a toothpick comes out clean.
8. Let them cool in the pan for 5 minutes, then transfer to a wire rack (patience is key here).

Best enjoyed warm, these muffins are a delightful mix of fluffy and flaky, with a pumpkin spice flavor that’s just bold enough without overpowering. Try slathering them with cinnamon honey butter for an extra indulgent treat.

Raspberry Biscuit Tart

Kickstart your summer with a dessert that’s as vibrant as your weekend plans—this Raspberry Biscuit Tart is the no-fuss, all-flavor hero your table deserves. Imagine buttery biscuits hugging a layer of lush raspberry jam, all under a golden, crumbly blanket that whispers ‘eat me’ in dessert language.

Ingredients

• 2 cups all-purpose flour (because greatness starts with the basics)
• 1/2 cup granulated sugar (for that sweet, sweet love)
• 1/2 tsp salt (the unsung hero of balance)
• 1 cup unsalted butter, cold and cubed (size matters here, folks)
• 1 large egg, room temp (it’s all about that smooth incorporation)
• 1 tsp vanilla extract (the secret handshake of baking)
• 1 cup raspberry jam (go for the good stuff—your taste buds will thank you)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing games here, precision is key.
2. In a large bowl, whisk together flour, sugar, and salt. This isn’t just mixing; it’s the foundation of your tart’s future.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Pro tip: Cold butter equals flaky layers. Don’t rush it.
4. Whisk the egg and vanilla extract in a small bowl, then drizzle over the flour mixture. Stir until just combined. Overmixing is the enemy of tenderness.
5. Press two-thirds of the dough into a 9-inch tart pan, creating an even layer. This is your tart’s cozy bed.
6. Spread the raspberry jam over the dough, leaving a small border. Think of it as painting a masterpiece, but edible.
7. Crumble the remaining dough over the jam. No need for perfection here—rustic is charming.
8. Bake for 35-40 minutes, or until golden brown. The smell will test your patience.
9. Let cool before slicing. Yes, waiting is hard, but hot jam is a sneaky foe.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely irresistible, this tart strikes the perfect balance between buttery and fruity, with a texture that’s crisp yet tender. Serve it warm with a scoop of vanilla ice cream for a contrast that’ll make your heart sing, or enjoy it as is—because sometimes, simplicity is the ultimate sophistication.

Banana Bread Biscuit Pudding

Venture into the realm of comfort food with a twist that’ll make your taste buds do a happy dance. This Banana Bread Biscuit Pudding is the lovechild of your morning banana bread and the cozy, custardy embrace of bread pudding, with a biscuit twist that’s downright rebellious.

Ingredients

• 2 cups of day-old banana bread, cubed (because stale is the new fresh in pudding world)
• 1 cup of buttermilk biscuits, torn into chunks (homemade or store-bought, no judgment here)
• 3 large eggs, room temp (they mix better when they’re not shivering)
• 1 1/2 cups of whole milk (skim milk is for the birds)
• 1/2 cup of heavy cream (because we’re not cutting corners)
• 1/3 cup of granulated sugar (sweetness is non-negotiable)
• 1 tsp of vanilla extract (the good stuff, please)
• 1/2 tsp of cinnamon (for that whisper of spice)
• A pinch of salt (to make everything else pop)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish like you’re buttering up your favorite relative.
2. In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until it’s as smooth as your pickup lines.
3. Toss in the banana bread and biscuit pieces, gently folding until every morsel is soaked in the custard mixture. Let it sit for 10 minutes—patience is a virtue, especially in pudding.
4. Pour the mixture into the prepared dish and bake for 45 minutes, or until the top is golden and the center is just set (no jiggle, no trouble).
5. Let it cool for a hot minute (about 10 minutes) before diving in. This isn’t a race, unless you’re into burnt tongues.

What you’ve got here is a dessert that’s custardy, comforting, and with just the right amount of chew from the biscuits. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for that ‘I love you’ level of indulgence.

Cherry Biscuit Cobbler

Every now and then, a dessert comes along that shakes up your fruit-and-pastry routine like a cherry biscuit cobbler—bold, beautiful, and unapologetically buttery. It’s the kind of dish that makes you forget you ever settled for store-bought, with a name that rolls off the tongue as smoothly as the cherries roll into your bowl.

Ingredients

• 2 cups fresh cherries, pitted (because nobody has time for pits)
• 1 cup granulated sugar (the sweet life, literally)
• 1 tbsp lemon juice (for that zesty zing)
• 1 cup all-purpose flour (the backbone of our biscuit dreams)
• 1/4 cup cold unsalted butter, cubed (keep it chilly for flaky layers)
• 1/2 cup milk (whole milk for richness, but hey, we don’t judge)
• 1 tbsp baking powder (the lift in our biscuit step)
• 1/4 tsp salt (because balance is key)

Instructions

1. Preheat your oven to 375°F—this cobbler waits for no one.
2. Toss cherries with 1/2 cup sugar and lemon juice in a bowl. Let them mingle and get juicy while you work on the biscuit topping.
3. In another bowl, whisk together flour, remaining sugar, baking powder, and salt. Tip: Sifting the flour can make your biscuits even lighter.
4. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Cold butter equals flaky biscuits—science!
5. Stir in milk just until combined. Overmixing is the enemy of fluffy biscuits.
6. Pour the cherry mixture into a greased 8-inch baking dish. Dollop the biscuit dough on top—no need for perfection here, rustic is charming.
7. Bake for 35-40 minutes, or until the topping is golden and the cherries are bubbling like a summer jam.

Come fork-first into a serving of this cobbler, where the biscuits are as tender as your grandma’s heart and the cherries burst with joy. Serve it warm with a scoop of vanilla ice cream, because some pairings are just meant to be.

Caramel Apple Biscuit Dessert

Let’s face it, folks—sometimes you need a dessert that’s as easy as pie but twice as fun. Enter this caramel apple biscuit dessert, a playful twist on classic flavors that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• 1 can (16.3 oz) refrigerated biscuit dough (because who has time to make dough from scratch?)
• 2 medium apples, peeled and diced (I’m team Honeycrisp for that perfect sweet-tart balance)
• 1/2 cup caramel sauce (homemade or store-bought, no judgment here)
• 1/4 cup unsalted butter, melted (because everything’s better with butter)
• 1/2 cup packed brown sugar (the secret to that deep, molasses-y sweetness)
• 1 tsp ground cinnamon (for that warm, cozy spice kick)
• 1/4 tsp nutmeg (a little goes a long way, trust me)

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch baking dish. Tip: A light spray of cooking oil ensures your dessert won’t stick.
2. Separate the biscuit dough into individual biscuits, then cut each into quarters. Tip: A pizza cutter makes this step a breeze.
3. In a large bowl, toss the biscuit pieces with diced apples, melted butter, brown sugar, cinnamon, and nutmeg until everything’s evenly coated.
4. Spread the mixture into the prepared baking dish and drizzle with caramel sauce. Tip: Save a little caramel for serving—it’s all about that extra oomph.
5. Bake for 25-30 minutes, or until the top is golden brown and the apples are tender. Visual cue: You’ll know it’s done when your kitchen smells like a fall festival.

What you’ve got here is a dessert that’s gloriously gooey with a hint of crunch from the biscuit tops. Serve it warm with a scoop of vanilla ice cream for that classic caramel apple vibe, or get wild and crumble some extra biscuits on top for added texture.

Peanut Butter Biscuit Bars

Get ready to meet your new obsession: Peanut Butter Biscuit Bars. These bars are the love child of your favorite childhood snack and a decadent dessert, packed with peanut buttery goodness and a biscuit base that’s downright addictive.

Ingredients

• 1 cup creamy peanut butter (the kind you eat straight from the jar, no judgment here)
• 1/2 cup unsalted butter, softened (because who has time to wait for it to soften? Microwave it for 10 seconds if you must)
• 1/2 cup granulated sugar (for that sweet, sweet crunch)
• 1 large egg (room temp, unless you’re into waiting around)
• 1 tsp vanilla extract (the good stuff, none of that imitation nonsense)
• 1 1/2 cups all-purpose flour (scoop and level, folks—no one likes a dense biscuit)
• 1/2 tsp baking powder (the unsung hero of fluffiness)
• 1/4 tsp salt (because even desserts need balance)

Instructions

1. Preheat your oven to 350°F (175°C)—no peeking until it’s fully heated!
2. In a large bowl, cream together the peanut butter, softened butter, and sugar until it’s smoother than your pickup lines.
3. Beat in the egg and vanilla extract until the mixture is homogenous. Tip: Scrape down the sides of the bowl to ensure everything is fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This is your dry team—keep them separate until it’s go time.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing is the enemy of tender biscuits!
6. Press the dough evenly into a greased 8×8-inch baking pan. A little elbow grease here ensures even baking.
7. Bake for 20-25 minutes, or until the edges are golden and the center is set. Tip: A toothpick inserted in the center should come out clean, but don’t wait for it to write a novel.
8. Let cool in the pan for at least 10 minutes before slicing into bars. Patience is a virtue, especially when peanut butter is involved.

These bars are the perfect combo of chewy and crumbly, with a peanut butter flavor that’s front and center. Serve them slightly warm with a glass of cold milk, or crumble them over vanilla ice cream for a next-level dessert experience.

Mixed Berry Biscuit Bake

Kickstart your morning with a dish that’s as fun to make as it is to eat—our Mixed Berry Biscuit Bake is the perfect blend of sweet, tangy, and downright delicious. Whether you’re a baking newbie or a seasoned pro, this recipe promises to bring a little joy (and a lot of flavor) to your table.

Ingredients

• 2 cups all-purpose flour (because, let’s face it, it’s the MVP of baking)
• 1/2 cup granulated sugar (for that sweet, sweet life)
• 1 tbsp baking powder (the unsung hero of fluffiness)
• 1/2 tsp salt (to balance the sweetness, because we’re all about that balance)
• 1/2 cup unsalted butter, cold and cubed (trust me, cold is key here)
• 3/4 cup buttermilk (for that tangy twist and tender crumb)
• 1 cup mixed berries (fresh or frozen, because we’re not picky)
• 1 tbsp lemon zest (for a zesty kick that’ll make your taste buds dance)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing games here, precision is key.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is where the magic starts.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs. Tip: Keep it cold for the flakiest biscuits.
4. Pour in the buttermilk and stir until just combined. Overmixing is the enemy of fluffy biscuits.
5. Gently fold in the mixed berries and lemon zest. The berries should be evenly distributed but not smashed—patience is a virtue.
6. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. No need for perfection here; rustic is charming.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let them cool for a few minutes before serving. They’re best enjoyed warm, with the berries slightly jammy and the biscuits perfectly tender.

Zesty, juicy, and with just the right amount of sweetness, these Mixed Berry Biscuit Bakes are a testament to the beauty of simple ingredients coming together. Serve them with a dollop of whipped cream or a drizzle of honey for an extra indulgent treat.

Chocolate Chip Biscuit Cookies

These aren’t just any cookies; they’re a delightful hybrid that’ll have you questioning why you ever settled for plain old biscuits or cookies alone. Imagine the flaky, buttery layers of a biscuit hugging gooey chocolate chips—yes, it’s as magical as it sounds.

Ingredients

• 2 cups all-purpose flour (because greatness starts with the basics)
• 1/2 cup granulated sugar (for that sweet, sweet happiness)
• 1 tbsp baking powder (the unsung hero of fluffiness)
• 1/2 tsp salt (to balance the sweetness, like a good friend)
• 1/2 cup unsalted butter, cold and cubed (trust me, cold is key here)
• 3/4 cup heavy cream (the richer, the better)
• 1 cup chocolate chips (because why skimp on joy?)

Instructions

1. Preheat your oven to 375°F (190°C)—no cheating, this step is crucial for that perfect bake.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Think of it as introducing the team.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. This is where the magic begins.
4. Pour in the heavy cream and stir until just combined. Overmixing is the enemy of flakiness.
5. Gently fold in the chocolate chips. They’re the stars of the show, after all.
6. Drop tablespoon-sized mounds of dough onto a baking sheet lined with parchment paper. They’re cookies with attitude, so they don’t need to be perfect.
7. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. This is the sweet spot.
8. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is a virtue, especially when chocolate is involved.

Devour these warm for a melty chocolate experience, or let them cool for a bit more structure. Either way, they’re a testament to the beauty of culinary rebellion—part biscuit, part cookie, all delicious.

Vanilla Biscuit Bread Pudding

Today is ‘2025-06-15 04:22:09.074298’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Vanilla Biscuit Bread Pudding’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 4 cups day-old vanilla biscuits, torn into chunks (because stale is the new fresh in bread pudding land)
• 2 cups whole milk (the richer, the better—skim milk is for the birds)
• 1/2 cup heavy cream (because why not?)
• 3 large eggs (room temp, please—they mix better)
• 1/2 cup granulated sugar (sweeten the deal)
• 1 tbsp vanilla extract (the good stuff, none of that imitation nonsense)
• 1/2 tsp ground cinnamon (for a little spice in your life)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. No one likes a sticky situation.
2. In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt until well combined. Tip: Make sure the eggs are fully incorporated to avoid any eggy surprises.
3. Add the torn biscuit chunks to the bowl and gently toss until every piece is lovingly coated in the custard mixture. Let it sit for 10 minutes to soak up all that goodness.
4. Pour the mixture into the prepared baking dish and bake for 45 minutes, or until the top is golden brown and the center is set. Tip: A knife inserted in the center should come out clean when it’s done.
5. Let the bread pudding cool for at least 10 minutes before serving. This patience-testing step ensures it sets perfectly.

Absolutely divine when served warm, this vanilla biscuit bread pudding is a cozy hug in dessert form. Top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Maple Pecan Biscuit Rolls

Venture into the realm of breakfast bliss with these Maple Pecan Biscuit Rolls, where flaky meets gooey in a symphony of morning magic. Perfect for those who believe that calories don’t count before noon, these rolls are your ticket to becoming the hero of the breakfast table.

Ingredients

• 2 cups all-purpose flour (because greatness starts with the basics)
• 1 tbsp baking powder (the unsung hero of fluffiness)
• 1/2 tsp salt (just a pinch to make the sweet stuff sing)
• 1/4 cup cold unsalted butter, cubed (keep it chilly for those dreamy layers)
• 3/4 cup whole milk (the richer, the better, in my opinion)
• 1/2 cup pure maple syrup (none of that imposter stuff)
• 1 cup chopped pecans (for that crunch that speaks to your soul)
• 1/2 cup brown sugar (because life’s too short for white sugar here)
• 1 tsp vanilla extract (the secret whisper of flavor)

Instructions

1. Preheat your oven to 375°F (190°C) because patience is a virtue, but preheating is a must.
2. In a large bowl, whisk together the flour, baking powder, and salt. This is where the magic begins.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to work the butter into the flour until it resembles coarse crumbs. Tip: Cold hands make for the best biscuit textures.
4. Pour in the milk and stir until just combined. Overmixing is the enemy of tenderness.
5. Turn the dough onto a floured surface and gently knead it 3-4 times. Then, roll it out into a 12×8 inch rectangle.
6. Spread the maple syrup evenly over the dough, followed by a generous sprinkle of brown sugar, pecans, and a drizzle of vanilla extract. Tip: Don’t skimp on the pecans; they’re the stars of the show.
7. Roll the dough tightly from the long side, then slice into 8 equal pieces. Place them in a greased baking dish, cut side up.
8. Bake for 20-25 minutes, or until golden brown and bubbly. Tip: A toothpick inserted should come out clean, but let’s be honest, you’ll know they’re done by the heavenly aroma.

Let these Maple Pecan Biscuit Rolls cool slightly before diving in, unless you’re a fan of molten sugar burns. The texture is a delightful contrast of crispy edges and soft, syrupy centers, with pecans adding a satisfying crunch. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an over-the-top dessert breakfast hybrid.

Orange Glazed Biscuit Donuts

Dive into the world of sweet, citrusy bliss with these Orange Glazed Biscuit Donuts that are so easy, you’ll wonder why you haven’t been making them every weekend. Perfect for those ‘I need something sweet but not too complicated’ mornings, these donuts are your new best friend.

Ingredients

• 1 can of refrigerated biscuit dough (because who has time to make dough from scratch?)
• 1 cup powdered sugar (the magic dust that makes everything better)
• 2 tbsp fresh orange juice (squeeze it yourself for that extra zing)
• 1 tsp orange zest (because we’re fancy like that)
• Vegetable oil for frying (enough to make your donuts swim happily)

Instructions

1. Heat vegetable oil in a deep fryer or large pot to 375°F. A candy thermometer is your best friend here to avoid guesswork.
2. Separate the biscuit dough into individual biscuits. Use a small round cutter to make holes in the center of each, saving the centers to make donut holes.
3. Carefully fry the biscuits and centers in batches for about 1-2 minutes per side until golden brown. They should look like little golden pillows of joy.
4. Remove with a slotted spoon and drain on paper towels. This step is crucial unless you’re into greasy donuts, which, no judgment.
5. In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth. This glaze should be thick but pourable—think lava but tastier.
6. Dip each donut and donut hole into the glaze, letting the excess drip off. A little mess means you’re doing it right.
7. Let them set for a few minutes before serving. Patience is a virtue, but we won’t tell if you sneak one early.

Get ready to bite into these donuts and experience a perfect balance of fluffy, fried goodness with a bright orange kick. Serve them stacked high on a plate with a side of coffee, or be a hero and bring them to your next brunch.

Conclusion

Whether you’re craving something sweet or looking for easy dessert ideas, these 18 canned biscuit recipes are a game-changer. Perfect for busy home cooks, they promise delicious results with minimal effort. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty treats too. Happy baking!

Bella Bacinos