Sunday, February 26, 2012

116. Chicken Bacon Biscuit Cups

A few weeks ago I bought a couple of cans of Grands Biscuits.  I rarely by these pre-made types of biscuits but I had a recipe in mind that I wanted to make because it's quick and kids love them. This is what I usually do with these biscuits.  I use the flattened biscuit dough as a base and top it with a tuna or chicken mix and melt cheese on top of each one.  We do love these little hand held pies.

For some reason on this day, I decided to do something different.   Like most "ideas" I saw something in my kitchen and it triggered a plan.  The cupcake/muffin pan was staring me down and when I opened the fridge the biscuits fell into my hands.  Together they would make a tasty meal.

Food on the run, this seems to be our dinner plans lately…LOL  What better way to have a quick meal then to make a biscuit cup and fill it with a yummy center.  Not to mention the ingredients combined together give the biscuit a "ranch" flavor…my kids LOVE this.  Anything with Ranch is better, right?  LOL

The mixture came together nicely, the biscuits worked as cups and my family requested these again.  Those three things, in my mind, equal a success in the kitchen.  ENJOY!

Recipe:  Chicken Bacon Biscuit Cups

2 cans of Grands Biscuits


1 can of cubed chicken, drained
6 slices of bacon, diced and cooked crispy
1 rib of celery, diced
1/4 cup of diced red onion
1 tsp of minced garlic
1 1/2 cups of cheddar cheese
1/2 cup of mayo
1/2 cup of sourcream
4 oz of cream cheese
1 T. finely chopped parsley

Preheat oven to 400.

In a large bowl, combine all of the filling ingredients.  Mix well.

Spray your muffin/cupcake pan and using your fingers, tear your biscuit into a 70/30 break.  If you do it in half, there is not enough dough on the bottom to cover the inside of the muffin space.  You don't need as much to cover the top…so a 70/30 split is the best.

Push the larger portion of the biscuit into the bottom and up the sides.  Put a spoonful of chicken bacon filling in each biscuit cup.  Flatten the small biscuit piece into a small disc and cover the tops of each cup…see picture below.  You do not need to seal the two together.  

Bake for 15-20 minutes.  Watch them towards the end so that the tops don't get too dark.  Remove from oven and from pan and they are ready to be served.  ENJOY

NOTE:  I would not use a cupcake liner because the biscuits do not remove very easily from the wrapper.

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