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How to Make Breadsticks From Canned Biscuits

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Peg Cole is a self-taught cook who shares her favorite recipes and methods of cooking and baking.

These take only a few minutes to make and bake. They disappear just as quickly.

These take only a few minutes to make and bake. They disappear just as quickly.

The Aroma of Baked Goods

What smells better than fresh bread baking? That enticing aroma reminds me of my childhood, driving past the local bakery, enveloped in the sweet smell of fresh-baked bread and pastries. It's easy to capture a moment like this with a quick assist from the refrigerated biscuits from the grocery store.

Fresh from the oven

Fresh from the oven

Quick Easy Snack Food

Ready-made refrigerated biscuits were a staple that topped off a family meal when I was a child. These came packaged in a cardboard roll with a blue wrapper and were economical to feed a family with three children.

The outside wrapping peeled off to reveal a solid black line on the inner cardboard. We would draw straws to see who would be allowed to give it a good whack on the edge of the countertop. The can would pop open and burst forth its compressed dough, spilling out from the tube.

We'd separate the little orbs of pastry and arrange them neatly 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, there's a small twist involved. Before placing the raw dough on the baking sheet, it gets rolled between your palms like you would roll out a rope of clay. These elongated shapes formed from the dough are twisted slightly, then stretched to the width of 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 ordinary canned biscuits into delicious breadsticks that provide a hearty boost to an ordinary bowl of soup. They're also great with chili or pasta dishes.

They're great served with pasta dishes.

They're great served with pasta dishes.

What's in the Oven?

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, there will be little hesitation in coming to the dinner table. Tell the kids to set the table—these rolls will be warm and 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 quick snacks, you'll discover just how simple it is to make them. And almost like magic, they disappear as quickly.

Shape the biscuits by hand.

Shape the biscuits by hand.

Shaping the Dough

Baking the breadsticks: 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.

Separate the biscuits and roll between the palms to elongate. Press the ends down on the baking sheet to secure them.

Separate the biscuits and roll between the palms to elongate. Press the ends down on the baking sheet to secure them.

How to Prepare the Biscuits for Baking

  1. Preheat the oven to the recommended temperature on the package. Peel off the outside wrapper and pop open the can.
  2. Separate the biscuits and shape them into an elongated form by rolling them between your palms.
  3. They can also be rolled out on a lightly floured surface like a pastry board or a countertop.
  4. Secure the ends of the rope by pressing firmly down after placing the dough strips crosswise on a non-greased cookie sheet.
  5. Sprinkle a light dusting of garlic salt or onion salt, then, brush on a light coating of melted butter.
  6. Top them off with sesame seeds, poppy seeds, Italian seasoning, or parsley flakes if desired.
  7. Bake at 350°F (or as directed) for 10 to 12 minutes or until they turn golden brown.
Sprinkle a light dusting of garlic salt, then brush on some melted butter or use spray butter.

Sprinkle a light dusting of garlic salt, then brush on some melted butter or use spray butter.

Ready to Serve

Use a spatula or kitchen tongs to move the baked breadsticks to a napkin-lined serving basket or bowl. Serve with a prepared vegetable or pasta dish. These go great with homemade chili or spaghetti.

Quick and economical

Quick and economical

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.

© 2014 Peg Cole