Faux dough and ‘whop’ biscuits

Published 12:00 am Tuesday, March 21, 2017

By Sara Hill

For the Salisbury Post

It only takes a word like “biscuits” to take me back to my childhood and Mother’s homemade biscuits.

Both Mother and Daddy worked. There were six children in our family. And with all there was to that, not a single day went by without scratch biscuits on the breakfast table.

Every morning, Mother was up at 4:30 with that “first call to breakfast” aroma of hot biscuits filling the house within the hour, all before she left for work and got the children fed before leaving for school.

I remember the old white cabinet in the pantry where her wooden bread bowl was stored. Many times I watched her pull a wad of dough from that bowl, rounding it in the palm of her hand, skillfully tucking the edges under to form a perfectly uniform biscuit.

Today, most of the old bread bowls are used to hold potpourri or are on display in some antique shop, labeled “Remember When?” For many years, when my children were growing up, I made scratch biscuits like my mother. As time went by and it seemed there were fewer hours in the day, I looked for short cuts and easy solutions to preparing a meal.

That’s when I discovered “Faux Dough and “Whop” biscuits — canned refrigerated biscuits. Jerry Clower, the comedian from Mississippi, called them “whop” biscuits referring to the sound that’s made as you whack the can against the edge of the kitchen counter. “Whop!” And there they are … eight uniform pieces of dough. Once baked, they have a similar taste of a slice of loaf bread.

In my opinion, the convenience of the “whop” does not and will never compare to the aroma and satisfaction of eating a good ole homemade biscuit. Sorry, Pillsbury Dough Boy. However, the canned biscuits, crescent rolls and refrigerated dough have become major ingredients in some quick and delicious recipes, some that I’d like to share with you. But there’s a million of them out there and I’m sure you have a few of your own … from breakfast, appetizers, sandwiches, casseroles to desserts.

Apple Bread Pudding

This is great for a special breakfast or brunch. I love anything with apples, cinnamon and easy to prepare.

2     cans refrigerated crusty French loaf

1     cup butter, melted

1     can (21 oz.) apple pie filling

1     can (14 oz.) Eagle Brand sweetened condensed milk

½   teaspoon cinnamon

½   teaspoon nutmeg (1 teaspoon apple pie spice may be substituted for cinnamon & nutmeg)

1     teaspoon vanilla

1     cup maple syrup, warmed

Heat oven to 350 degrees. Bake loaves as directed on can. Cool 20 minutes.

Cut about 1 ½ French loaves into half-inch cubes to make 7 ½ cups. Reserve the rest of the loaf for other use.

Increase oven temperature to 375 degrees.

In a 13- by 9-inch glass baking dish, evenly layer melted butter, apple pie filling and bread crumbs.

In a medium bowl, stir sweetened condensed milk, apple pie spice and vanilla until well blended. Pour over bread, pushing bread down to absorb liquid.

Bake 25 to 35 minutes or until golden brown and bubbly. Cool 15 minutes. Serve warm with maple syrup.

Easy Orange-Pecan Coffee Cake

This recipe was given to me about 15 years ago by a co-worker and I’ve shared it with many friends. Be sure to use butter, not margarine. It’s so good and will impress your family and friends.

1   tablespoon butter, softened

¾   cup orange marmalade

½   cup chopped pecans

1 ¼ cups firmly packed brown sugar

½   teaspoon cinnamon

2   cans refrigerated buttermilk flaky biscuits

¾   cup butter, melted

Preheat oven to 350 degrees.

Grease 12 cup Bundt pan with 1 tablespoon butter. Arrange marmalade evenly in the bottom of the pan. Sprinkle with pecans.

In a small bowl, combine sugar and cinnamon. Mix well and set aside.

Fill another small bowl with melted butter.

Separate biscuits. Dip biscuits into melted butter and then into sugar and cinnamon. Coat the biscuit well.

Stand biscuits on edge in pan, spacing evenly. Pan will hold all 16 biscuits.

Sprinkle any remaining sugar mixture over biscuits and drizzle with remaining butter.

Bake for 30 to 35 minutes. Invert onto serving plate after cooling 5 minutes.

Photo by Tammy Livengood An egg and cheese breakfast casserole uses biscuits in the mix and makes a hearty breakfast.

Southwest Cheese and Egg Breakfast Casserole

This is an oversized omelet. It will serve the entire family or make a great dish for overnight guests.

1   12 oz. package of spicy pork sausage

½   cup chopped onion

¾   cup chopped bell pepper

10 eggs

¼   cup whipping cream

2   cups shredded pepper Jack or Mexican cheese blend (8 oz.)

1   teaspoon red pepper flakes (optional)

1   can (16.3 oz.) large flaky layers refrigerated biscuits

1   Tablespoon vegetable oil

This can be baked in a cast iron skillet or a glass or ceramic baking dish 13 x 9.

Preheat oven to 375 degrees. Cook sausage, onion and bell pepper over medium-high heat, stirring frequently until sausage is no longer pink. Drain. Remove mixture from skillet and set aside.

In a large bowl beat eggs and cream. Stir in 1 cup of the cheese, pepper flakes and sausage mixture.

Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.

Spread oil in bottom of skillet (or baking dish). Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup of cheese.

Bake 25 to 30 minutes or until egg mixture is set and crust is golden brown. Cool 5 minutes before serving.

Chicken Pot Pie Casserole

Chicken Pot Pie is southern comfort food. This recipe makes it easy.

3   cups shredded deli-rotisserie chicken (from 2 lb. chicken)

2   cans (10 oz.) each cream of chicken soup with herbs

3   cups frozen vegetables (such as peas, carrots, corn, green beans or mixture)

2   cups shredded Colby-monterey jack cheese blend (8 oz.)

1   can large flaky layers butter tasting biscuits

2   Tablespoons butter, melted

Heat oven to 375 degrees. Lightly spray 13- by 9-inch glass baking dish with cooking spray. In a large bowl, stir together 3 cups shredded chicken and 2 cans cream of chicken soup with herbs. Add 3 cups frozen vegetables and 2 cups shredded cheese. Mix until combined. Pour into baking dish and spread in an even layer.

Separate 1 can of biscuits into 8 biscuits. Cut each biscuit into quarters. Place in a bowl and drizzle with 2 tablespoons of melted butter. Toss to coat. Spread biscuit pieces evenly over chicken mixture.

Bake 20 to 22 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.

Garden Harvest Squares

(makes 60 appetizers)

This recipe was given to me by Jack Page, a member of our Rowan Rose Society and a very good cook. He served this at one of our meetings.

2   (8 oz.) cans refrigerated crescent dinner rolls

8 oz. package cream cheese, softened

½   cup dairy sour cream

1   teaspoon dill weed

1/8 teaspoon garlic powder

20 small broccoli florets

20 cucumber or zucchini slices

10 cherry tomatoes (sliced in half)

Fresh parsley

Preheat oven to 375 degrees. Separate dough into four long rectangles. Place rectangles crosswise in ungreased 15- by 10-inch jelly roll pan. Press dough over the bottom and 1 inch up the sides to form a crust. Firmly press perforations to seal. Bake for 13 to 17 minutes or until golden brown. Cool completely.

In a small bowl, combine cream cheese, sour cream, dill weed and garlic powder. Blend until smooth. Spread this evenly over cooled crust. Cover with plastic wrap and refrigerate one to two hours. At serving time, cut into squares. Garnish with broccoli, cucumber, cherry tomato and parsley.

Ham and Cheese Hand Pies

These are a nice, baked alternative to an ordinary sandwich. Kids love them.

Experiment with different fillings: turkey/provolone; roast beef/cheddar; ham/swiss cheese or cherry, apple, strawberry, blackberry or other pie fillings.

1   can large refrigerated biscuits (any variety)

8   slices American cheese

8   thin slices deli ham (approx. 8 oz.)

1   egg

1   teaspoon water

Preheat oven to 375 degrees. Press or roll out with rolling pin 4 biscuits into

5-inch rounds and place on ungreased cookie sheet. Top each with 2 slices cheese and 2 slices of ham.

Press or roll out 4 biscuits into 6-inch rounds and place over ham. Press edges with fork to seal. Beat egg and water with a fork and brush over biscuits.

Bake 13 to 18 minutes or until golden brown. Cut each in half to serve. Serve warm. (Do not cut fruit pies in half)

Chocolate-Filled Crescents

These are simply delicious. You can make your own variations.

1   can (8 oz.) refrigerated crescent dinner rolls

½   cup mini-chocolate chips

Powdered sugar, if desired.

Preheat oven to 350 degrees. Separate dough into 8 triangles.

Place tablespoon of chocolate chips on the wide end of each triangle. Roll up starting at shortest side of triangle, rolling to opposite point. Place on an ungreased cookie sheet.

Bake for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar or add a glaze made of 1 cup powdered sugar, 1 tablespoon plus 1 teaspoon milk and ½ teaspoon vanilla extract. Beat until smooth. Drizzle over crescents.

Happy “whopping”!

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