(exciting music)
- Hi, guys, I'm Matt.
Welcome back to my kitchen.
Several months ago, I had the opportunity to produce a video
with the Joe Sasto
where he made donuts in 15 minutes using biscuit dough.
I thought this was a super creative way
of not following the package instructions.
As a fun challenge. Kelly and I tried to come up
with as many unique ways of cooking with the biscuit dough
without using an oven.
Here's how you can microwave, pan fry, steam, boil, grill
oh and deep fry biscuit dough.
Let's do it.
We're going to start by using the microwave
to make pizza in a mug.
While this recipe may only fit the loose definition
of pizza, it's really, really good
and it's probably the easiest recipe
I'm gonna show you today.
Come on.
Whoo.
Not too bad.
I'm going to take one biscuit
and place it inside a microwave safe mug
and I'm gonna microwave this for about 30 seconds
until it puffs up.
So as you can see, it's risen just a little bit
and bring in my marinara sauce
and we're just gonna bring it to the next level.
We're gonna zhuzh it a little bit.
I'm going to add a little bit of garlic powder
and just a little bit of dried basil.
I'm just gonna spoon this sauce right on top.
There we go
and of course, no pizza is complete without its toppings.
So I'm going to add a little bit of shredded mozzarella
and some mini pepperoni
and I actually like to place them in the middle
because as this microwaves, it's going to expand
and they're gonna kind of move to the outside.
Before we throw this back in the microwave,
get something like a paper towel,
just drape it over the top,
throw it in there for about 30 to 45 seconds
and you should be done.
Aha and there you have it.
Look at that.
The pepperonis have curled up all nicely.
I'm just gonna garnish this with a little bit more basil.
You may think you're done, you're not.
you know how hot regular pizza is?
This is a whole mug of it.
It will burn your mouth.
Let it sit for like two, three, four or five minutes or not.
This recipe is so good for how shockingly easy it is.
You should try this but if you think this looks good,
wait until the next recipe.
This next method involves pan frying
to make peanut butter and jelly fritters.
I like these because they're super versatile.
You can use them as breakfast, lunch, a snack,
dinner, dessert, whatever you want.
These are sort of like homemade Uncrustables
except they're entirely surrounded by crust.
Crustables.
Now to get started,
I'm actually going to flour my work surface a little bit
just so that my biscuit dough doesn't stick.
I'm going to take two biscuits,
roll these out until they're nice and thin
and about five inches in diameter.
I'm going to add peanut butter to one
and then I'm going to do the same thing with the jelly.
Take a little bit of water
and apply it to the outsides of the dough
and this is going to help make a seal
that we use to keep all of our toppings inside.
So now it's time to very gently put our sides together.
I'm gonna go with the peanut butter one
because I find the peanut butter is thicker.
It doesn't run as much as the jelly would.
Just going to drop these two on each other.
Look at that and you really wanna seal this bad boy up
because if you don't, it will leak
and get jelly all over your pan
and you'll have to make another one and we don't want that
and I'm just going to punch out my little PB and J fritter.
I'm using a biscuit cutter here.
You can use a cup.
Just anything that's big enough to cut all the way around.
Ah, look at that.
Pop it in the fridge for about 30 minutes.
This is just really gonna let the seal come together.
My pan has been heated over a medium low heat
just adding little bit of ghee
and the reason you should use ghee for this
is there's the chance it can burn
and ghee has a higher smoke point.
Just place it right down in my pan.
Don't touch this.
Just let it go for about four to five minutes.
I can tell it's nice and brown on the bottom
'cause the edges are toasted
which means it's time to flip and wow.
Just repeat what you did with the last step.
Let it go for about three to four more minutes
and that, my friends, is a peanut butter and jelly fritter.
Before I dig in, I do want to elevate it a little bit.
I'm adding a little bit of powdered sugar.
This is totally optional.
Cut this guy in half.
Let's see what this guy's all about.
These are a nice treat.
They're crunchy on the outside.
They're nice and fluffy on the inside.
They're gooey towards the middle
where the peanut butter and the jelly kinda ooze out.
These are great as a snack
or can be enjoyed any time of day.
These first two recipes have been great
but for number three,
we're thinking a little bit out of the box.
We're at the halfway point
so we're going to be using a steamer
to make biscuit bao buns.
I used to live next to a shop that sold bao buns
and they are literally the best thing.
I would go all of the time.
Rather than using regular biscuit dough,
this is actually the flaky variety
and that's what works with this recipe
and I'm just going to flatten these out a little bit
maybe about four inches or so across
and this next step is optional
but just because I like things to be uniform
when I'm cooking, I'm actually going to use a glass here
to kind of punch out a shape.
I'm just going to add a little bit of cooking spray,
fold each one of my biscuits in half
and there you have it, four biscuit bao buns,
that's a tongue twister, ready to go.
My heat is cranked to medium high.
I have a pot of water here coming to a boil.
Over it, I have my steaming baskets.
Let's see if we're ready and I'm going to layer in my baos
and this is gonna go for about five to seven minutes
until nice and puffy.
Watch for steam.
Oh my goodness.
Look how puffy.
Delicately remove from the heat.
After a few minutes,
your buns are going to start to settle a little bit.
Don't let them sit for too long
because when they deflate all the way,
they're really no good.
You can fill them with whatever you'd like.
I'm going to be filling mine
with an assortment of pickled vegetables,
pork belly, some cilantro and mint.
And there you are, biscuit bao buns.
Now, it's not exactly like authentic bao.
It doesn't have the same taste.
It's a little bit more buttery.
It works so well.
The bun is so light and fluffy.
It holds everything so perfectly.
I really, really encourage you to try this.
It's time to boil our dough to make mini pretzel bites.
These are a super fun little snack.
You can dunk it into whatever you want.
They're great for a party.
They're great for kids.
They're just really fun.
To get started, much like with the last recipe
we're going to be using flaky biscuits for this.
Cut them into four equalish pieces
and once your biscuits are nice and cut up,
you're just gonna roll them into little balls
just like that.
So I have here a pot of boiling water, boom,
to which I'm going to add about half a cup of baking soda.
Bubble, bubble, toil and trouble.
Cool, so now that those are combined,
the next couple of steps happen pretty quickly.
I'm going to take my biscuits and just add them
and I'm just gonna let those go for about 30 seconds
and then once they are floating,
pull them off, add to a parchment lined sheet.
I'm bending the rules just a little bit at this point.
Instead of just boiling these,
I'm actually gonna throw them in the air fryer here
to get them nice and brown and crisp on the outside
but before that, I'm going to top my little dough balls
with some butter and salt.
I'm gonna throw these in my air fryer
for about five to seven minutes until they're done.
Oh baby, look at them.
Oh no.
It's okay, we'll forget about you.
And there they are, biscuit dough pretzel bites.
You can serve 'em with whatever you want.
I'm actually gonna go with nacho cheese.
These are really good.
They're ever so crunchy on the outside.
They're super light and fluffy on the inside.
These are so much fun.
They're so easy to make and I hope you try them
but now let's get a bit complicated
and move on to number five.
We're going to heat things up a little bit on the grill
in order to make cheeseburger bombs.
This is what happens when you take everything wonderful
about a cheeseburger and shrink it down into a nice,
almost bite sized piece.
My pan is heated over medium high heat.
I'm going to add a little bit of olive oil
and then my ground beef, hamburger seasoning
and a little bit of salt
and I'm going to let this go for about five to seven minutes
until everything is nice and brown.
I've drained off a little bit of the excess fat,
not all of it, which means it's time to add my Dijon,
a little bit of Worcestershire and finally, water.
Bring all of this together.
Ooh, it smells so good.
At this point, the mixture is pretty much done.
I'm going to bring it to a boil and reduce to about halfway.
I'm just dusting my work surface
with a little bit of bench flour.
Take one of your regular biscuits, a little bit more flour
and I'm just gonna roll this out
until it's about five inches around.
Take two pieces of your American cheese
and place them in the center
and then top it with about three tablespoons
of your ground beef filling.
Take all of the edges of your biscuit.
Bring 'em up together.
Make sure none of your filling is poking out
and then pinch it into a nice little seam and there you are.
That's a cheeseburger bomb.
I'm gonna set this aside seam side down
and then finish up with my remaining cheeseburger bombs.
Before we move outside to grill these,
there's a couple things we have to do.
First, I'm going to apply an egg wash
to the top of all my cheeseburger bombs
and then I'm going to top everything with sesame seeds
and I'm just gonna let these go
for about 20 to 25 minutes until they're done.
Look at how beautiful they are.
Not to toot my own horn.
Look at that, these look fantastic.
Let's see, eenie meenie, you and you.
Look at that.
Your biscuit, you got your hamburger meat.
The cheese on top allows it to melt down
and kinda cover everything.
Bon appetit.
These are just really good.
They read exactly like a burger.
You've got the beef, you've got the cheese,
you've got the ketchup, you've got the bun.
You even got the sesame seeds on top.
If a cheeseburger and a dumpling came together
and had a beautiful baby, it would be the cheeseburger bomb.
We're wrapping things up today by deep frying
in order to make deep-fried frozen ice cream.
There's no better way than to end things on a sweet note
and this is a really fun, cool, crunchy way of doing that.
At least four hours before you do anything,
you wanna pop your ice cream balls in the freezer
just to make sure they're frozen solid
so they don't melt while you're working with them.
In order to make all of them nice and uniform,
I just took a cookie scoop like this
and divided each portion in half.
Toss this back in the freezer
until you're ready to actually start forming them.
Take six biscuits and cut each of them in half
and then roll those out as thinly and uniformly as possible.
Be careful not to tear the dough
or to let it stick in any way
because if you form any holes in your ice cream,
it's gonna leak out while you fry it.
In order to shape the ice cream balls,
you need to work really quickly.
Take one piece of dough
and my advice for handling the ice cream,
actually use chopsticks or a cold spoon.
That way you're minimizing that hot contact.
Place your ice cream in the middle,
and then fold all the edges up
and you wanna make sure that there's no gaps,
no nothing, no leakage and there you are.
Just repeat with the remaining balls.
These are our 12 perfect little ice cream balls.
These need to sit in the freezer
for an additional one to two hours
just to firm everything up.
I have good news and I have bad news.
The good news is it's time to fry our ice cream.
The bad news is we still have a couple hours to go
before we can actually try it.
My pot of oil is heated to 325 degrees Fahrenheit
and working in batches,
I'll add about four frozen ice cream balls at a time.
These are going to cook in the pot
for about two to three minutes
until they're nice and golden brown on the outside.
Once they're nice and brown,
just place them on a paper towel lined baking sheet
to let 'em drain.
Now, I said there was bad news
and that's because there's one more phase of waiting.
These need to go back in the freezer
for an additional hour so they can firm up again.
Oh my goodness, I was beginning to think
we wouldn't get here.
Now, you can top it with whatever you want.
I'm gonna go with the classic chocolate syrup,
whipped cream and sprinkles.
You know something's good
when you can't even muster the words to kind of talk
while you're chewing it.
It's perfectly crunchy on the outside
but then you have the nice, soft,
cool ice cream on the inside.
It takes a lot of time but if someone gave me this,
I would be impressed.
Today, I showed you six ways of using canned biscuit dough
that don't follow the baking instructions on the package.
We microwaved it to make a mug pizza,
pan fried it to make PB and J fritters,
steamed it to make biscuit bao buns,
boiled it to make mini pretzel bites,
grilled it to make cheeseburger bombs
and finally, deep-fried it
to make deep-fried frozen ice cream.
Let me know which one is your favorite
or if you have another creative use for biscuit dough,
let me know in the comments below or message me on Instagram
and until then, take care, my friends.
- [Narrator] Oh yes.
(calm music)