Using canned biscuits
 

So many recipes I read lately have canned biscuits put on top of a casserole before baking. The only time I tried this, the biscuits were beautifully browned on top after baking, but raw dough on the undersides. They were disgusting! Anyone else have this problem?

I've noticed that some recipes have you cut the biscuits into 4 or 6 pieces and stir into other ingredients before pouring into a casserole dish. Is this the answer to the uncooked dough problem?

Please share your experiences.

I wait until the casserole is nearly done, so the top is hot and bubbly, before adding the biscuits.

I have never had this work out either. When I make a chicken pot pie, I prefer the quick biscuit doughy crust that's made with buttermilk instead of the canned biscuits. It can still be a little doughy but it's not objectionable.

Good idea...actually never thought to do this. :). Thanks

Judy in Phx, AZ

There is a pourable biscuit crust for pot pies that you bake in the oven. It is one cup of Bisquick, one egg, and 1/2 cup of milk. pour over an 8X8 pan of chicken pot pie or something similar and bake along with the filling. If you are making a 9X13 pan of filling you will need to double it.

I think the crescent roll dough would work much better as it's thinner.

What a great idea to use crescent dough. Thanks, I have never thought of that. :)

sometimes I top with tater-tots. but I agree with Tartan, I'd rather bake any biscuits on their own.

I tried making little tarts, found the recipe on the Pillsbury web site. The dough was not cooked through on the bottom, the sides and top were almost burnt. The apple pie filling was good, so I just scooped off the top and filling, put it on plates with ice cream and called it a cobbler.