Make the best of your leftover biscuits by turning them into crunchy, garlicky croutons that you can munch on for snacks, toss in your salad or use them to top a soup or even make a tasty stuffing. These homemade croutons are every bit as good as any crouton you’d get at a restaurant and they’re SUPER easy to make!
My kids asked for biscuits recently (our Fluffy Pillow Cornmeal biscuits, to be precise), but there were only two people eating the biscuits and we had quite a few biscuits left. In times past, I might not have bothered to try to save them. I would have just tossed them in the compost bin, but now times are different. Who knows when we’ll get out again to get flour … or when I DO go out to get supplies, will there be any flour on the shelves? So to me it feels like we need to make the best use of every bit of food that we have (especially things that feel scarce right now).
Restaurants know how to do this. When they have good bread (or biscuits) that don’t get used within the day, they re-purpose them for croutons or breadcrumbs.
So this time, when I found ourselves with leftover biscuits, I decided we need to find a good way to use them. First I made cobbler (recipe coming soon), but we still had some biscuits left. In my mind, it was time to make croutons! Croutons are awesome because they last much SO longer, can be re-toasted to freshen them up, and they can be used in SO many ways.
Most crouton recipes insist that you start with a loaf of crusty French bread, but you can make croutons out of ANY good bread and yes, that includes biscuits or even flatbread like Naan or pitas. I’m loving that I have tasty crunchy garlic herb croutons on hand now for use at my whim. (And kinda wishing I could get my kids to eat salads … but that’s a battle for another day.)
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Leftover Biscuit Croutons
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Method: Baked
- Cuisine: Italian
Description
Make the best of your leftover biscuits by turning them into crunchy, garlicky croutons that you can munch on for snacks, toss in your salad or use them to top a soup or even make a tasty stuffing. These homemade croutons are every bit as good as any crouton you’d get at a restaurant and they’re SUPER easy to make!
Ingredients
- 3 cups leftover biscuits, cut into 3/4 inch chunks
- 1/4 olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- Freshly ground black pepper
Instructions
- Cut the biscuits (or other leftover bread) into roughly 3/4-inch chunks. Set them in a medium mixing bowl.
- In a small bowl, mix together the olive oil with the seasonings, salt & pepper.
- Drizzle the olive oil mixture over the bread chunks. Gently toss to mix and coat all the biscuit bits.
- Put the croutons on a baking sheet that is oiled or covered with silicon baking mat. Spread them out so it’s a single layer and all of the croutons have a little space to themselves.
- Bake at 375 F. for about 15 minutes, until golden brown. Use immediately, or store in a bag and re-toast as needed if the croutons lose their crunch.
Notes
To re-toast croutons, set them on a baking sheet in a 325 F. oven for 5 – 10 minutes or until crunchy. Watch them closely and remove as soon as they’re nicely toasted!
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Keywords: Italian, Garlic, Croutons, Crunchy, Salad, Soup, Snack
4 comments
[…] I hope you try this salad, even if you don’t make the homemade croutons or your own dressing, please DO saute the mushrooms in garlic and butter and roast up those maple […]
[…] 31. Biscuit Croutons […]
These are so simple to make and oh so delicious! I made them to use in a Chex mix and I have made them again for salad! When we have leftover biscuits now, I know that some of them will end up croutons.
I did use less salt and baked mine for 25 – 30 minutes.
★★★★★
Thanks for your rating and kind comments, Nakoma! I’m so happy they turned out well for you. I especially love the idea of using them in Chex mix.