If you like it, then put a biscuit ring on it!


I shall be the first to admit it: I like bread. And carbs. So if you’re doing gluten free or no or low carb, this probably is not the recipe for you. But on the other hand, if you enjoy a good piece o’ bread every now and again, this may appeal to you.

We had a small dinner celebration this evening to welcome Todd’s mom and dad back to Kentucky after their fall vacation to the Gulf. My sister-in-law is the queen of lasagna, and she made a killer pair of pans tonight. Mom brought some greens, and I volunteered to bring some bread to round out the meal (and my waistline). At the time, I figured that I would run to the store after CC and pick up something from the bakery. Once we got home after our incredibly busy and full day, however, I wanted nothing less than to leave the house. What to do, I wondered….Bake some quick bread? Suck it up and go to the store anyway and stop my bellyaching?

Then I remembered that the last time I was at the store with Ben, we picked up some biscuits at a 10/$10 deal.

Ohhhhh yeahhhhhh. I started to see a plan coming together.

I’ve made these biscuits many times before and they are always a winner. (Welllllll, maybe except for that time that I undercooked a pan and had a slimy mess….but you know, we shall call that the exception that proves the rule…) On the whole, though, these are a sure-fire winner. Easy to put together, appealing presentation, and a dream to smell while it bakes. It can easily be adapted to different tastes, such as the addition of Italian seasonings or a bit of Parmesan cheese as an extra bonus.

To make this buttery, garlicky goodness, start with a few simple ingredients. I like to use 2 cans of Grands biscuits, butter, poppy seeds, and minced garlic. Oh, and salt and pepper.

Once you the butter is melted, mix in the seasonings. I have also found that sprinkling a bit of garlic and poppy seeds directly into the bundt pan helps distribute the toppings to all the biscuits better.

From then on, it’s just the easy–but slightly messy–of dipping each biscuit in the butter, and then standing each on its end around the ring of the pan. When it’s done, it will look like so:


The original recipe states that it should take between 14-16 minutes to bake, by with the larger Grands, I have found it takes closer to 20-25 minutes. Watch that the middles are completely cooked, even when it seems sure that they are because the tops get such a deep golden brown. Just pry them apart slightly with a fork to see exactly how done that middle section really is and what your oven has been creating.

When the ring is finally done (not until every. member. of. the. family. has asked what smells SO GOOD!!!), it should look like this:


It was a well-received dish indeed!

Poppy Seed Biscuit Ring

1/3 cup butter or margarine, melted
1 teaspoon dried minced onion
1 teaspoon poppy seeds
1/2 teaspoon minced garlic
2 tubes (12 oz each) refrigerated Grands buttermilk biscuits

In a bowl, combine butter, onion, poppy seeds, and garlic. Separate each tube of biscuits into 8 biscuits; dip in butter mixture and stand up on end in a lightly greased 10-in bundt pan.

Bake at 400 for minutes or until golden brown. Immediately invert onto serving plate. Serve warm. Yield: 16 biscuits

Modified from a recipe found here


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