Winter days call for steamy bowls of hot soup or chili. Top those hearty dishes with breadsticks made from canned biscuits. Easy to do. Goes from the oven to the table in minutes.
Canned biscuits were a staple for a family meal when I was a child. They came packaged in cardboard with a blue wrapper and were economical for a family with three children.
The label peeled off to reveal a solid black line on the inner cardboard. We would draw straws to see who would give it a good whack on the edge of the countertop. The can would pop open and compressed dough would spill from the tube.
We'd separate the little orbs and arrange them on a cookie sheet. Into the oven they'd go, and after a few minutes, we'd have ready-made biscuits to go with our meal. Not as good as from scratch, but much quicker. We saved them for the end of our meal, topped off with syrup or honey.
To make the breadsticks pictured here, roll each raw biscuit between your palms like a rope of clay. Then, twist them slightly and stretched across the baking sheet. Pressing the ends of the dough to the pan helps to hold the form in place during the baking process.
These bake in just a few minutes, turning canned biscuits into delicious breadsticks.
The aroma of baking bread is an enticing smell that brings family members or guests into your kitchen. When they spot these fluffy breadsticks rising in the oven, they'll rush to the dinner table. Tell the kids to set the table—these breadsticks will be golden-brown in moments.
What goes better with a hot bowl of chicken noodle soup or tomato soup than a couple of soft, warm breadsticks? With a little help from the refrigerated biscuit makers, you'll have these magic wands of dough stretched out on a tray and ready to pop in the oven in a little time. It really doesn't matter which brand you choose, whether it's the store brand or the most expensive kind, they turn out fine.
Once you've baked these, you'll see how simple it is to make them. And almost like magic, they disappear just as quickly.
- Separate the biscuits into individual pieces and roll each piece between your palms until they form an elongated shape.
For variety, sprinkle the raw biscuits with different seasonings before baking. For soup or chili, a light coating of flaked parsley or onion salt makes them tasty. Or brush a bit of melted butter over each and then sprinkle them with sesame seeds.
To make these for breakfast, sprinkle the unbaked elongated shapes with cinnamon and granulated sugar and add a variety of chopped nuts on top. The nuts can be rolled into the dough while they're being shaped.
- Preheat the oven to the recommended temperature on the package. Peel off the outside wrapper and pop open the can.
- Separate the biscuits and shape them into an elongated form by rolling them between your palms.
- They can also be rolled out on a lightly floured surface like a pastry board or a countertop.
- Secure the ends of the rope by pressing firmly down after placing the dough strips crosswise on a non-greased cookie sheet.
- Sprinkle a light dusting of garlic salt or onion salt, then, brush on a light coating of melted butter.
- Optional: Top them off with sesame seeds, poppy seeds, Italian seasoning, or parsley flakes.
The breadsticks in the video below are another way to prepare fresh breadsticks. Those are made with ready-made self-rising rolls, which have been thawed before they're rolled out and twisted into shape. The chef demonstrates an interesting method of twisting the dough to form pretzel-like shapes with little work. A little more time is needed for this type of dough to rise again after being formed into the desired shape before baking.
Spice up your everyday meals with a little help from the refrigerated biscuits or self-rising rolls in the dairy case. Or if you have the time, make a batch from scratch.
You'll love the home-baked aroma that fills your kitchen every time you make them.
