9 Canned Biscuit Hacks You’ll Wish You Knew Sooner
I’ve always had a love-hate relationship with those refrigerated biscuit tubes.
The anticipation of the pop when you peel back the wrapper gets me every time!
But for years, I just baked them as directed on the package.
Little did I know these humble dough cylinders could transform into amazing culinary creations with minimal effort.
Here are some game-changing hacks that’ll make you see those canned biscuits in a whole new light.
1. Pan-Fried Buttery Biscuits
Last weekend, my oven broke right as I was craving fresh biscuits. In desperation, I tried pan-frying them, and wow—what a delicious accident! Simply melt a tablespoon of butter in a skillet over medium heat, then place the raw biscuits in the pan.
Cook for about 5-7 minutes per side until they’re golden brown and cooked through. The result? Crispy exteriors with soft, pillowy centers that put regular baked biscuits to shame.
My kids now request these ‘special biscuits’ instead of the oven-baked version. They’re perfect for breakfast sandwiches too—the buttery exterior adds an extra layer of flavor that’ll make your morning egg sandwich absolutely irresistible.
2. Garlic Knot Tie-Ons
Remember that Italian restaurant where I paid $8 for six garlic knots? Total highway robbery! Now I make them at home for pennies using canned biscuits. Cut each biscuit into thirds, roll into ropes, and tie each piece into a simple knot.
Brush with melted butter mixed with minced garlic, dried parsley, and a pinch of salt. Bake according to package directions until golden. The dough stretches perfectly without breaking, making this way easier than working with pizza dough.
Pro tip: After baking, brush with another layer of garlic butter while they’re still hot. These knots stay soft inside with a slight chew—exactly like the restaurant version but without the ridiculous markup. My pasta nights will never be the same!
3. Homemade Biscuits-Turned-Doughnuts
My Saturday morning hero move? Transforming boring biscuits into fresh doughnuts in under 10 minutes! Use a bottle cap to punch holes in the center of each biscuit—instant doughnut shapes! Heat vegetable oil to 350°F and fry them for about 2 minutes per side until golden brown.
Shake them in a paper bag with cinnamon sugar while still warm, or dip in a simple glaze made from powdered sugar and milk. The first time I made these, my sleepy teenager actually hugged me—that’s how good they are!
Don’t toss those doughnut holes either. They fry up even quicker and make perfect bite-sized treats. For an extra special touch, fill them with jam or Nutella using a piping bag after they’ve cooled slightly.
4. Cheesy Layered Biscuits
Cheese makes everything better, and these layered biscuits prove it! I accidentally discovered this hack when trying to use up leftover cheddar. Separate each biscuit into layers (most brands naturally separate into 2-3 layers), then place thin slices of cheese between each layer before pressing them back together.
The magic happens during baking—the cheese melts into gooey pockets throughout the biscuit. Sprinkle some garlic powder or herbs between layers for extra flavor. My personal favorite combo is pepper jack with a sprinkle of ranch seasoning.
These upgraded biscuits pair perfectly with soups and stews, soaking up all those delicious flavors while adding cheesy goodness to every bite. Fair warning: plain biscuits will seem utterly boring after trying these cheesy wonders!
5. Meatball-Stuffed Biscuits
Talk about a game-day touchdown! These portable meatball pockets have become my go-to party food. Flatten each biscuit with your palm, place a fully-cooked meatball in the center (store-bought works fine—I’m not judging), add a spoonful of marinara and a sprinkle of mozzarella.
Fold the edges up and pinch to seal completely. Flip them seam-side down on a baking sheet, brush with beaten egg, and sprinkle with Italian seasoning before baking according to package directions. The outside gets golden and flaky while the inside becomes a savory surprise.
My neighbor actually accused me of ordering these from a caterer! Make a double batch because they disappear quickly. For variety, try using different meatball flavors—Swedish meatballs with a bit of gravy or buffalo chicken meatballs with blue cheese are amazing alternatives.
6. Air-Fryer Mini Pizzas
My air fryer changed my snack game forever when I discovered biscuit pizzas! Flatten each biscuit with your palm until it’s about 4 inches in diameter. The dough becomes the perfect personal pizza crust when air-fried at 350°F for just 3 minutes.
Pull them out, add a spoonful of pizza sauce, cheese, and your favorite toppings, then air-fry for another 2-3 minutes until the cheese bubbles. The crust gets perfectly crisp on the bottom while staying tender inside—something that’s hard to achieve with regular homemade pizza dough.
My picky 7-year-old loves customizing her own mini pizzas. We’ve done Hawaiian, BBQ chicken, and even breakfast pizzas with scrambled eggs and bacon. The best part? From start to finish, these take less than 10 minutes total!
7. Sweet Or Savory Monkey Bread
Monkey bread from scratch always seemed intimidating until I discovered the canned biscuit shortcut! Cut each biscuit into quarters, then roll the pieces in your coating of choice. For sweet versions, I mix cinnamon and sugar; for savory, try garlic butter with parmesan and herbs.
Layer the coated pieces in a bundt pan, drizzling with additional toppings between layers. For sweet versions, add a mixture of melted butter and brown sugar; for savory, extra cheese and maybe some diced pepperoni works wonders.
Bake until golden and cooked through, about 30-35 minutes. The real magic happens when you flip it over and pull it apart—each piece perfectly coated and connected to the next. This impressive-looking creation has become my potluck secret weapon, always generating recipe requests!
8. Buffalo Chicken Cups
Football Sundays got an upgrade when I started making these buffalo chicken cups! Press individual biscuits into muffin tin cups to create little bowls. Bake them for about 8 minutes until they’re partially set but not completely done.
Meanwhile, mix shredded rotisserie chicken with buffalo sauce, ranch seasoning, and a bit of cream cheese. Spoon the mixture into the partially baked cups, top with blue cheese or mozzarella, and bake for another 6-8 minutes until the edges are golden and the filling is hot.
The contrast between the flaky biscuit cup and spicy, creamy filling is absolutely mouthwatering. These two-bite wonders never last long at gatherings. For friends who can’t handle heat, I make a second batch with BBQ sauce instead of buffalo—equally delicious but milder!
9. Air-Fryer Pretzel Bites
My mall pretzel addiction was getting expensive until I figured out this hack! Cut each biscuit into quarters and roll each piece into a ball. Boil 2 cups of water with 2 tablespoons of baking soda, then quickly dip each dough ball in the solution for just 5 seconds.
Place them in your air fryer basket, brush with beaten egg, sprinkle with coarse salt, and air fry at 350°F for about 5-6 minutes until deeply golden. The baking soda bath gives them that distinctive pretzel flavor and chewy exterior while the inside stays soft and fluffy.
Serve with cheese sauce or mustard for dipping. My daughter’s sleepover guests thought I’d bought them from the mall! For sweet versions, skip the salt and toss them in cinnamon sugar after cooking—they taste just like those cinnamon pretzel bites that cost $7 for a tiny bag.