20 Easy Canned Biscuit Dessert Recipes Delicious

Got a can of biscuits sitting in your fridge? Turn them into something sweet! Whether you’re craving a quick weeknight treat or a crowd-pleasing dessert, these 20 easy canned biscuit recipes are about to become your new go-to. From gooey cinnamon rolls to fruity hand pies, we’ve got simple, delicious ideas that’ll have everyone asking for seconds. Let’s bake up some magic—no fancy skills required!

Cinnamon Sugar Biscuit Bites

These bite-sized treats are like mini donut holes but even easier—just fluffy biscuit dough rolled in cozy cinnamon sugar. Perfect for snacking or a sweet breakfast!

Ingredients:

• 1 (16.3 oz) can refrigerated flaky biscuits (like Pillsbury Grands!)
• 6 tbsp granulated sugar
• 1 1/2 tsp ground cinnamon
• 4 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Separate the biscuits and cut each into 6 equal pieces. Roll into rough balls (they don’t need to be perfect—rustic is charming!).
3. Bake for 10–12 minutes until puffed and lightly golden. Let cool slightly.
4. In a small bowl, mix the 6 tbsp sugar and 1 1/2 tsp cinnamon. Brush each warm bite with melted butter, then roll in the cinnamon sugar mixture until coated.

The magic here? The flaky biscuit layers create little nooks that hold onto all that buttery cinnamon sugar. Serve warm for maximum melt-in-your-mouth vibes.

Tip: For extra crunch, broil the bites for 30 seconds after baking—just watch closely so the sugar doesn’t burn!

Peach Cobbler with Biscuit Topping

This cozy peach cobbler pairs juicy summer peaches with a buttery, flaky biscuit topping—perfect for spooning straight from the skillet.

Ingredients

• 6 cups sliced fresh peaches (about 6 medium)
• 3/4 cup granulated sugar, divided
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 6 tbsp cold unsalted butter, cubed
• 1/4 cup whole milk

Instructions

1. Preheat oven to 375°F. In a 10-inch cast-iron skillet, toss peaches with 1/2 cup sugar, lemon juice, vanilla, cinnamon, and 1/8 tsp salt. Cook over medium heat, stirring, until bubbly (5–7 minutes).
2. Meanwhile, whisk flour, baking powder, remaining 1/4 cup sugar, and 1/8 tsp salt. Cut in butter until crumbly. Stir in milk to form a shaggy dough.
3. Drop dough in 6 mounds over peaches. Bake 25–30 minutes until biscuits are golden and peaches bubble at edges.

The magic here? The biscuit topping soaks up just enough peach syrup while staying crisp on top—no soggy middles!

Tip: For extra flair, brush biscuit tops with melted butter and a sprinkle of turbinado sugar before baking.

Strawberry Shortcake Biscuit Cups

These adorable biscuit cups are like handheld strawberry shortcakes—flaky, buttery, and packed with juicy berries and whipped cream. Perfect for picnics or a fuss-free dessert!

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup whole milk
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar (for strawberries)
• 1 cup heavy cream
• 1 tbsp powdered sugar (for whipped cream)

Instructions:

1. Prep: Preheat oven to 400°F. Grease a 12-cup muffin tin.
2. Make biscuit dough: In a bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt. Cut in cold butter with a pastry cutter until pea-sized crumbs form. Stir in milk until just combined.
3. Shape cups: Divide dough into 12 portions; press into muffin cups, forming a well in the center. Bake for 15–18 minutes until golden. Cool completely.
4. Macerate strawberries: Toss sliced strawberries with 2 tbsp sugar; let sit 10 minutes until juicy.
5. Whip cream: Beat heavy cream and 1 tbsp powdered sugar to stiff peaks.
6. Assemble: Fill biscuit cups with strawberries, then top with whipped cream. Serve immediately.

The magic here? The biscuit cups stay crisp even after filling, giving you that perfect contrast with the creamy-juicy toppings. No soggy bottoms!

Tip: For extra flair, brush baked cups with melted butter and a sprinkle of sugar while still warm.

Blueberry Lemon Biscuit Dumplings

These Blueberry Lemon Biscuit Dumplings are like little pockets of summer—bursting with juicy berries and bright citrus, all wrapped in fluffy, buttery dough.

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp granulated sugar
• 3 tbsp cold unsalted butter, cubed
• 1/3 cup whole milk
• 1 1/2 cups fresh blueberries
• 1 tbsp lemon zest
• 1/4 cup honey
• 1/2 cup water
• 1 tbsp fresh lemon juice

1. Preheat oven to 375°F. In a bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 2 tbsp sugar. Cut in 3 tbsp cold butter until crumbly, then stir in 1/3 cup milk to form a soft dough.
2. Gently fold 1 1/2 cups blueberries and 1 tbsp lemon zest into the dough. Drop 6 rough mounds onto a parchment-lined baking sheet.
3. In a saucepan, simmer 1/4 cup honey, 1/2 cup water, and 1 tbsp lemon juice for 2 minutes. Drizzle half over the dumplings.
4. Bake for 18–20 minutes until golden. Serve warm with remaining syrup.

The magic here? The honey-lemon syrup soaks into the dumplings just enough to keep them tender, while the blueberries stay plump and vibrant.

Tip: For extra zing, add a pinch of grated ginger to the syrup!

Apple Pie Biscuit Rolls

These cozy, flaky rolls wrap up all the spiced sweetness of apple pie in a buttery biscuit blanket—perfect for breakfast or dessert!

Ingredients:

• 1 (16.3 oz) can refrigerated flaky biscuits (8-count)
• 2 cups peeled, finely diced apples (like Granny Smith)
• 1/4 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp unsalted butter, melted
• 1/2 cup powdered sugar
• 1 tbsp milk

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix apples, brown sugar, cinnamon, and nutmeg until evenly coated.
3. Separate biscuits and flatten each into a 4-inch circle. Spoon 2 tbsp apple mixture onto each, fold edges over, and pinch to seal. Place seam-side down on the baking sheet.
4. Brush tops with melted butter. Bake for 15–18 minutes until golden and bubbly.
5. Whisk powdered sugar and milk until smooth; drizzle over warm rolls.

The magic here? The biscuit dough puffs up around the filling, creating layers as tender as pie crust but with half the effort.

Tip: For extra caramel flavor, swap the butter glaze with a mix of 1/4 cup caramel sauce and 1 tbsp heavy cream.

Chocolate Hazelnut Biscuit Pockets

These flaky, buttery biscuit pockets are stuffed with rich chocolate-hazelnut spread for a decadent treat that feels like a hug in pastry form.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold whole milk
• 1/2 cup chocolate-hazelnut spread (like Nutella)
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
3. Stir in milk until just combined. Turn dough onto a floured surface, knead gently 3–4 times, then roll into a 12-inch square.
4. Cut dough into 9 smaller squares. Spoon 1 heaping tsp chocolate-hazelnut spread onto the center of each square. Fold corners to meet in the middle, pinching edges to seal.
5. Brush pockets with beaten egg and sprinkle with 1 tbsp coarse sugar. Bake for 18–20 minutes until golden and puffed.

The magic here? The biscuit dough stays tender while baking, creating the perfect contrast to the molten chocolate center. A sprinkle of coarse sugar adds just the right crunch.

Tip: Freeze unbaked pockets for 15 minutes before baking to ensure ultra-flaky layers.

Banana Foster Biscuit Bake

This decadent twist on banana foster bakes fluffy biscuits right into the caramelized goodness—no flipping required!

Ingredients:

• 1/4 cup unsalted butter
• 1/2 cup packed dark brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 3 ripe bananas, sliced into 1/2-inch rounds
• 1 (16.3 oz) can refrigerated flaky biscuits (8 count)
• 1/4 cup chopped pecans (optional)
• Vanilla ice cream, for serving

Instructions:

1. Preheat oven to 375°F. Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium heat. Whisk in 1/2 cup brown sugar, 1 tsp vanilla, and 1/2 tsp cinnamon until bubbly, about 2 minutes.
2. Arrange banana slices in a single layer in the skillet. Cook undisturbed for 1 minute, then gently flip bananas and remove skillet from heat.
3. Separate biscuits and place them snugly over the bananas, spacing evenly. Sprinkle with pecans (if using).
4. Bake 18–20 minutes until biscuits are golden and cooked through. Let cool 5 minutes (caramel will thicken slightly).
5. Serve warm with scoops of ice cream, spooning caramel from the skillet over each portion.

The magic here? The biscuits soak up the caramel while baking, creating layers of gooey, flaky perfection. No soggy bottoms!

Tip: For extra flair, flambé 2 tbsp rum with the butter-sugar mixture in step 1 (off heat) before adding bananas.

Pumpkin Spice Biscuit Donuts

These tender, spiced donuts come together in a flash using canned biscuit dough—perfect for a cozy morning treat with your coffee.

Ingredients:

• 1 (16.3 oz) can refrigerated flaky biscuit dough (8 biscuits)
• 1/2 cup granulated sugar
• 1 tbsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 375°F. Lightly grease a donut pan or baking sheet.
2. Separate biscuits and use a 1-inch round cutter to punch holes in the centers, forming donut shapes.
3. In a shallow bowl, whisk together 1/2 cup granulated sugar, 1 tbsp pumpkin pie spice, and 1/2 tsp ground cinnamon.
4. Dip each donut into 1/4 cup melted butter, then coat evenly in the spiced sugar mixture.
5. Arrange donuts on the prepared pan and bake for 10–12 minutes until puffed and golden.

The magic here? The biscuit dough bakes up impossibly light, while the spiced sugar caramelizes into a crackly, fragrant crust.

Tip: For extra pumpkin flavor, stir 1 tbsp pumpkin puree into the melted butter before dipping.

Raspberry Cream Cheese Biscuit Tart

This dreamy tart combines flaky biscuit layers, tangy cream cheese, and juicy raspberries for a dessert that’s as easy as it is impressive.

Ingredients:

• 1 (16.3 oz) can refrigerated flaky biscuits (8-count)
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups fresh raspberries
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9-inch tart pan or pie dish.
2. Separate the biscuits and press them into the pan, overlapping slightly to form a crust (it’s okay if gaps remain).
3. In a bowl, beat the cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla until smooth. Spread evenly over the biscuit layer.
4. Scatter raspberries over the cream cheese mixture, then sprinkle with 1 tbsp coarse sugar.
5. Bake for 20–25 minutes until the edges are golden and the filling is set. Cool for 15 minutes before slicing.

The magic here? The biscuits puff up around the creamy filling, creating buttery pockets that soak up the raspberry juices. Serve warm—it’s heaven with a scoop of vanilla ice cream!

Tip: For a pretty finish, dust with powdered sugar just before serving.

Caramel Apple Biscuit Dessert

This cozy dessert combines flaky biscuits, tender spiced apples, and gooey caramel for a treat that feels like a hug in every bite.

Ingredients:

• 2 cups peeled and diced apples (about 2 medium)
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 (16.3 oz) can refrigerated flaky biscuits
• 1/2 cup caramel sauce, plus extra for drizzling
• 1 tbsp melted butter
• 1 tbsp coarse sugar (for topping)

Instructions:

1. Preheat oven to 375°F. In a bowl, toss apples with 1/4 cup granulated sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice until evenly coated.
2. Separate biscuits into layers (each biscuit splits into 2-3 thinner rounds). Press one layer into each cup of a greased 12-cup muffin tin.
3. Spoon caramel sauce into each biscuit cup (about 2 tsp each), then top with the spiced apples. Brush edges with 1 tbsp melted butter and sprinkle with coarse sugar.
4. Bake for 18-20 minutes until biscuits are golden and apples are bubbly. Let cool 5 minutes before removing from the tin.
5. Drizzle with extra caramel and serve warm.

The magic here? Splitting the biscuits creates extra layers that crisp up beautifully around the soft, caramel-kissed filling.

Tip: For a quicker version, use canned apple pie filling—just skip the sugar and spices in step 1!

Lemon Glazed Biscuit Bites

These Lemon Glazed Biscuit Bites are buttery, bite-sized treats with a zesty lemon glaze—perfect for brunch or afternoon snacking!

• 1 (16 oz) can refrigerated buttermilk biscuits
• 3 tbsp unsalted butter, melted
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp vanilla extract

1. Preheat oven to 375°F. Separate the biscuits and cut each into 4 equal pieces. Roll into balls and place on a parchment-lined baking sheet.
2. Brush the biscuit bites with 2 tbsp of the melted butter. Bake for 12–14 minutes until puffed and golden.
3. While warm, brush with remaining 1 tbsp melted butter.
4. In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth. Drizzle over the warm bites.

The double hit of butter (before and after baking) keeps these bites irresistibly tender, while the bright lemon glaze adds a tangy contrast.

Tip: For extra sparkle, sprinkle with a pinch of flaky sea salt right after glazing.

Cherry Almond Biscuit Cobbler

This cozy cobbler pairs juicy cherries with buttery almond biscuits for a dessert that’s equal parts rustic and elegant.

Ingredients:

• 4 cups fresh or frozen pitted cherries (thawed if frozen)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp almond extract
• 1 cup all-purpose flour
• 1/4 cup sliced almonds, plus extra for topping
• 2 tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup cold unsalted butter, cubed
• 1/3 cup whole milk

Instructions:

1. Prep filling: Toss cherries, 1/2 cup sugar, cornstarch, and almond extract in a 9-inch pie dish. Let sit 15 minutes while you make the biscuit topping.
2. Make biscuits: Whisk flour, 1/4 cup almonds, 2 tbsp sugar, baking powder, and salt in a bowl. Cut in butter until crumbly, then stir in milk just until a shaggy dough forms.
3. Assemble: Drop 6 dollops of dough over cherries (it will spread as it bakes). Sprinkle with extra almonds.
4. Bake: At 375°F for 35–40 minutes until biscuits are golden and filling bubbles at the edges.

The magic here? The biscuits soak up just enough cherry syrup while staying crisp on top—no soggy bottoms!

Tip: For deeper flavor, swap 1/4 tsp cinnamon into the biscuit dough.

Peanut Butter Chocolate Biscuit Swirls

These buttery, flaky swirls are the perfect marriage of rich peanut butter and melty chocolate—ideal for breakfast or a sweet snack.

Ingredients:

• 1 (16.3-oz) can refrigerated flaky biscuit dough (like Pillsbury Grands!)
• 1/3 cup creamy peanut butter
• 1/4 cup semi-sweet chocolate chips
• 2 tbsp powdered sugar
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking sheet or line with parchment paper.
2. Separate biscuit dough into 8 rounds. On a floured surface, roll each into a 5-inch circle.
3. Spread each circle with 2 tsp peanut butter, then sprinkle evenly with 1½ tsp chocolate chips. Roll up tightly like a jelly roll, then coil into a spiral. Pinch the end to seal.
4. Place swirls on the baking sheet, brush tops with melted butter, and bake for 12–14 minutes until golden.
5. Let cool 5 minutes, then dust with powdered sugar.

The layers of biscuit dough create irresistible flakiness, while the peanut butter and chocolate melt into gooey pockets. Kids love unrolling them bite by bite!

Tip: For extra decadence, drizzle with melted chocolate after baking.

Mixed Berry Biscuit Crumble

This cozy dessert combines juicy berries with buttery biscuit crumbs for a rustic treat that’s as easy as it is comforting.

Ingredients:

• 4 cups mixed berries (fresh or frozen, like strawberries, blueberries, raspberries)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup brown sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 375°F. In a bowl, toss the mixed berries with 1/2 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp vanilla extract. Spread evenly in a 9-inch pie dish.
2. In another bowl, whisk 1 1/2 cups flour, 1/3 cup brown sugar, 1/2 tsp baking powder, and 1/4 tsp salt. Cut in 1/2 cup cold butter with a pastry cutter until crumbly. Drizzle in 1/4 cup heavy cream and stir just until clumps form.
3. Scatter the biscuit crumbs over the berries. Bake for 30–35 minutes until the topping is golden and the berries bubble at the edges.

The magic here? The biscuit layer stays tender inside while crisping up on top—perfect for scooping over ice cream.

Tip: For extra crunch, sprinkle the crumbs in uneven clumps rather than pressing them down.

Churro-Style Biscuit Sticks

These golden, cinnamon-sugar-coated biscuit sticks are the perfect hybrid of flaky pastry and crispy churro—ready in under 30 minutes!

Ingredients:

• 1 (16.3 oz) can refrigerated flaky biscuits (8 count)
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 3 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Separate biscuits and cut each into 4 even strips. Roll each strip into a 5-inch log.
3. Arrange logs on the baking sheet, spacing them 1 inch apart. Bake for 12–14 minutes until puffed and golden.
4. While sticks bake, mix 1/4 cup sugar and 1 tsp cinnamon in a shallow bowl.
5. Brush warm sticks with 3 tbsp melted butter, then immediately roll in cinnamon-sugar to coat.

The magic? The biscuit dough puffs into layers like a croissant, while the crackly sugar crust mimics a churro’s crunch. Serve warm with coffee or dunked in chocolate sauce!

Tip: For extra crispiness, broil sticks for 30 seconds after baking—just watch closely to avoid burning.

Key Lime Biscuit Bars

These zesty, buttery bars are like a sunny vacation in every bite—perfect for when you crave tangy-sweet citrus with a crumbly, melt-in-your-mouth crust.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup key lime juice (fresh or bottled)
• 2 tsp key lime zest
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions:

1. Prep the crust: Preheat oven to 350°F. Mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into an 8×8″ baking pan. Bake for 10 minutes, then cool slightly.
2. Make the filling: Whisk together sweetened condensed milk, 1/2 cup key lime juice, and 2 tsp lime zest until smooth. Pour over the crust and spread evenly. Bake for 15 minutes until set, then chill for 2 hours.
3. Top it off: Beat 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Dollop over the chilled bars and garnish with extra zest if desired.

The magic here? That velvety lime filling cuts through the rich cream and toasty crust for a balance that’ll have you sneaking seconds.

Tip: For cleaner slices, chill the bars overnight before adding whipped cream—then use a hot knife to cut.

Pecan Pie Biscuit Bites

These bite-sized treats pack all the cozy flavors of pecan pie into a flaky, buttery biscuit—perfect for holiday snacking or gifting!

Ingredients:

• 1 (16.3 oz) can refrigerated flaky biscuits (8 count)
• 1/2 cup chopped pecans
• 1/4 cup packed brown sugar
• 2 tbsp melted butter
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 375°F. Lightly grease a mini muffin tin.
2. Separate biscuits and cut each into 4 pieces. Press one piece into each muffin cup, forming a small well.
3. In a bowl, mix chopped pecans, brown sugar, melted butter, maple syrup, vanilla, cinnamon, and salt until sticky.
4. Spoon 1 tsp filling into each biscuit cup. Bake for 12–14 minutes until biscuits are golden and filling bubbles.
5. Cool in the pan for 5 minutes before transferring to a rack.

The magic here? The biscuit edges crisp up like a pie crust while the centers stay soft, cradling that gooey pecan filling. Serve warm for maximum pull-apart appeal!

Tip: Swap maple syrup for bourbon for a grown-up twist—just add an extra 1/2 tsp flour to the filling to balance the liquid.

Maple Bacon Biscuit Bread Pudding

This indulgent twist on bread pudding turns leftover biscuits into a sweet-savory dream, with crispy bacon and maple syrup caramelizing into every bite.

Ingredients:

• 4 cups day-old buttermilk biscuits, torn into 1-inch pieces
• 6 slices thick-cut bacon, cooked and crumbled
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup pure maple syrup, plus 2 tbsp for drizzling
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish and scatter biscuit pieces evenly in the dish. Sprinkle crumbled bacon over the top.
2. In a bowl, whisk together eggs, milk, 1/2 cup maple syrup, brown sugar, vanilla extract, cinnamon, and salt until smooth. Pour evenly over the biscuit mixture, pressing down gently to soak all pieces.
3. Let sit for 15 minutes to absorb the custard, then drizzle with remaining 2 tbsp maple syrup.
4. Bake for 35–40 minutes until the top is golden and the center is set (no liquid jiggles when shaken). Cool for 10 minutes before serving.

The magic here? Biscuits stay fluffy inside while the edges crisp up like the perfect French toast—ideal for a lazy weekend brunch centerpiece.

Tip: For extra richness, swap half the milk for heavy cream and serve with a dollop of whipped butter.

S’mores Biscuit Skillet

This gooey, campfire-inspired dessert combines fluffy biscuits with melty chocolate and toasted marshmallows—all baked in one skillet for easy cleanup!

Ingredients:

• 1 (16.3 oz) can refrigerated biscuit dough (8 biscuits)
• 1 cup semisweet chocolate chips
• 1 1/2 cups mini marshmallows
• 2 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat oven to 375°F. Grease a 10-inch cast-iron skillet lightly with butter or nonstick spray.
2. Separate the biscuit dough into 8 pieces. Cut each biscuit into 6 chunks and toss with melted butter in a bowl.
3. In a small bowl, mix the sugar and cinnamon. Sprinkle half over the biscuit pieces and toss to coat.
4. Arrange half the biscuit chunks in the skillet. Scatter 1/2 cup chocolate chips and 3/4 cup marshmallows evenly on top. Repeat layers with remaining biscuits, chocolate chips, and marshmallows. Sprinkle the rest of the cinnamon sugar over everything.
5. Bake for 20–25 minutes until biscuits are golden and marshmallows are toasted. Let cool 5 minutes before serving.

The magic here? The bottom layer soaks up melted chocolate while the top stays crisp—like a s’more meets monkey bread!

Tip: For extra crunch, broil for 1–2 minutes after baking (watch closely!).

Tiramisu-Inspired Biscuit Dessert

This no-bake dessert layers coffee-soaked biscuits with creamy mascarpone for a fuss-free twist on classic tiramisu—perfect for impressing guests without the stress!

Ingredients:

• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 1 ½ cups mascarpone cheese, room temperature
• ¾ cup heavy whipping cream
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• 24 ladyfinger biscuits (savoiardi)
• 2 tbsp unsweetened cocoa powder, for dusting

Instructions:

1. Prep the coffee dip: Stir together cooled coffee and coffee liqueur (if using) in a shallow bowl.
2. Make the cream: In a large bowl, beat mascarpone, heavy cream, powdered sugar, and vanilla extract with a hand mixer until thick and spreadable (about 3 minutes).
3. Layer the dessert: Quickly dip each ladyfinger into the coffee mixture (1–2 seconds per side) and arrange in a single layer in an 8×8-inch dish. Spread half the mascarpone cream over the biscuits. Repeat with another layer of dipped ladyfingers and remaining cream.
4. Chill and serve: Cover and refrigerate for at least 4 hours (or overnight). Dust with cocoa powder just before serving.

The magic here? The biscuits soften just enough to mimic tiramisu’s signature melt-in-your-mouth texture—without turning soggy.

Tip: For a kid-friendly version, swap the coffee for warm chocolate milk and omit the liqueur.

Conclusion

With 20 easy and delicious canned biscuit dessert recipes, there’s something for every sweet tooth! Whether you’re craving a quick treat or a crowd-pleasing dessert, these ideas are sure to inspire. Give them a try, leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy baking!