Pin It

I actually learned how to make monkey bread out of canned biscuit dough back in 8th grade home-economics class. My teacher Mrs. Emerson seemed to have a million and one recipes to use canned biscuit dough…pizza crusts, donuts, casseroles, you name it! And since I can get deals on Pillsbury biscuits quite frequently with sales and coupons I always seem to have some on hand.

And yes…you CAN freeze Pillsbury canned biscuit dough. I have been doing it for 8+ years and they come out just fine. The flaky layers type biscuits (and crescent rolls) tend not to be quite as flaky but they taste just fine. To thaw frozen biscuit dough I leave a can out on the counter for about 1-2 hours or overnight in the refrigerator and they are good to go!

This recipe comes straight from Pillsbury and just couldn’t be easier!

INGREDIENTS

• 1/2cup granulated sugar
• 1teaspoon cinnamon
• 2cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
• 1/2cup chopped walnuts, if desired
• 1/2cup raisins, if desired
• 1cup firmly packed brown sugar
• 3/4cup butter or margarine, melted

DIRECTIONS

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Photo and Recipe Credit to Pillsbury.com

Printable Version

Tags: Freezing, Monkey Bread, Pillsbury, Pillsbury Biscuits, Stockpile Recipe