1 - 10 of 270 for angel biscuits

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Have all ingredients ... a 3 inch biscuit cutter. Dip in ... each cut. Arrange biscuits on a lightly ... refrigerated for 3-5 days, or frozen for up to a month.

Preheat oven to ... overmix or the biscuits will be tough. ... served right away, or wrapped in plastic wrap when cooled and frozen to pack into lunch boxes.

Sift dry ingredients together, cut in shortening thoroughly. Add buttermilk and yeast that has been dissolved in warm water. Mix with spoon until all ...

Sift dry ingredients ... until ready with biscuit cutter. Bake 15 ... seeds. Bake on cookie sheet at 400 degrees until golden brown. Good served warm or cold.

Set aside for 12 minutes. Mix all dry ingredients together. Cut in shortening as for pie dough; stir in buttermilk and yeast. Knead lightly. Roll out ...

Soften yeast in ... thick and cut into biscuits using a 2 inch cutter. Let rise for an hour. Bake at 450 degrees for 10 minutes or until brown. 24 biscuits.

Combine above ingredients. 1/2 c. warm water 2 c. buttermilk

Dissolve yeast in ... together. Roll to desired thickness. Cut with biscuit cutter. Bake at 400 degrees for 20 minutes. Serve with cream, whipped and jam.

Mix together, knead lightly, pat out cut or shape into biscuits. Bake until lightly brown on 450 degrees.

Combine the first 5 ingredients and cut in shortening. Dissolve yeast in warm water and add to the buttermilk, then add to dry ingredients until ...

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