How to make biscuits out of crescent rolls

Cook Time
20 mins

Table of Contents Show

description
ingredients
What's the difference between crescent rolls and biscuits?
What else can be made from croissant dough?
Can you use Pillsbury Crescents as puff pastry?

description

just makes sense to make one of these :)

ingredients

1 lb of sausage (I like the sage flavored)
1 sweet Vidalia (or large yellow) onion, diced
4 tbs flour
2 cups milk
8 oz cream cheese, softened and cubed
salt and cracked black pepper to taste
1 package Crescent rolls
1 package Biscuits

directions

Preheat oven to 350 degrees.

Using a large, deep skillet cook crumbled sausage over medium heat until browned.

Drain all grease except about 1 tsp. and add diced onion and cook until softened, about 5 minutes.

Meanwhile, in a large sauce pot heat milk over medium low heat and whisk in flour.

Cook and constantly stir for 3-4 minutes until slightly thickened.

Then add cream cheese and stir until melted and well combined.

Add salt and pepper to taste. I love me some pepper so I add lots of cracked black pepper!

Pour sausage mixture into gravy and mix well.

Grease a 9X13 baking dish, then spread out flat sheet of crescent roll.

Pour sausage gravy onto the crescent sheet and spread to cover.

Top with flaky biscuit dough, spaced evenly on top.

Bake for 20-22 minutes at 350 degrees until biscuits are golden brown on top.

And if you don’t trust me, trust my dad. He loves these Biscuits and Gravy Roll Ups! This coming from a man who doesn’t like regular biscuits and gravy (probably the only thing that has made me question our shared DNA). But he will eat his fair share of these.

What I love about this recipe is that they can be made the day before, stored in the fridge, then sliced and baked the next morning. It saves prep time so that breakfast can quickly be on the table for Christmas morning, as kids start waking up from a sleepover, or any weekday morning before school.

These don’t just have to be served for breakfast, try them as an appetizer for a party or football game.

Breads

Laminated Biscuits

This is our biscuit-croissant hybrid—our criscuit, if you will. They are delicately layered and especially flaky. Splurge on the highest quality butter you can find to get the best results with these.

Laminated Biscuits

Makes about 18

Ingredients

Dough:
¼ cup (50 grams) granulated sugar
3 tablespoons warm water (105°F to 110°F)
2 teaspoons (6 grams) active dry yeast
5 cups (625 grams) all-purpose flour
2 teaspoons (6 grams) kosher salt
1 teaspoon (5 grams) baking soda
1 teaspoon (5 grams) baking powder
½ cup (113 grams) all-vegetable shortening, cubed
½ cup (113 grams) cold unsalted butter, cubed
2 cups whole buttermilk
Butter Block:
1 cup (227 grams) unsalted butter, softened
2 tablespoons (16 grams) all-purpose flour
1 teaspoon (3 grams) kosher salt
Topping:
¼ cup (57 grams) unsalted butter, melted

Instructions

For dough: In a small bowl, stir together sugar, 3 tablespoons warm water, and yeast. Let stand until mixture is foamy, about 5 minutes.
In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Using your fingers or a pastry blender, cut in shortening and cold butter until mixture is crumbly. Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Knead by hand 2 to 3 times until dough comes together. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until puffy, 1½ to 2 hours.
For butter block: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, flour, and salt at medium speed until creamy and well combined, 3 to 4 minutes. On a sheet of plastic wrap, spread beaten butter mixture into a 10x8-inch rectangle. Wrap with plastic wrap, and refrigerate until firm, at least 30 minutes.
Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
Turn out dough onto a lightly floured surface. Gently roll dough into an 18x12-inch rectangle. Unwrap butter block, and place in center of dough. Fold dough into thirds, letter-style. Roll dough to 1½-inch thickness. Rotate dough 90 degrees, and fold dough again into thirds, letter-style. Roll dough to 1-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps as necessary. Place on prepared pan.
Brush with melted butter, and bake until golden brown, 15 to 20 minutes. Let cool on pan for 5 minutes. Serve warm.

Notes

Pro Tip: Snap butter with your fingertips to break it up and mix into flour to get the best consistency for biscuit dough. A food processor will work if you are in a hurry, but it is best to use your fingers. The small pieces of butter aerate the dough to make the biscuits rise. Before snapping, make sure your hands are cold. If necessary, dunk warm hands in ice water and dry them before immersing into the butter and flour mixture.
Try to incorporate butter into the dry ingredients as fast as possible, and start turning the mixture over with both hands in a snapping motion using all of your fingertips and thumbs. If you hands warm up, dunk them in ice water again. Snap until your pieces of butter are about pea-size, and butter is equally covered in flour. Be careful not to overdo it. It's better to have some larger pieces than overworked butter.

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Bake from Scratch

What's the difference between crescent rolls and biscuits?

Rolls are rolled into the desired shape then set out to rise before baking. Whereas biscuits are rolled out, cut into the desired shape using cookie cutters or a biscuit cutter then immediately baked. Rolls are often airy and fluffier than biscuits which are more dense and full of buttery flaky layers.