|Flying Biscuit Cafe Cookbook, The|
|by Delia Champion|
The Flying Biscuit Cafe Cookbook is the long awaited second cookbook from Atlanta's immensely popular Flying Biscuit Cafe, consistently hailed as ...
1 - 10 of 38 for basic biscuits
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In a bowl, ... floured 2 1/2-inch biscuit cutter. Place 1 ... 10 to 12 minutes or until golden brown. Serve warm. Yield 10 biscuits. Ready in 30 minutes
Mix dry ingredients ... 2 cups of biscuit mix with 1/2 ... Cut place on ungreased cookie sheet. Bake at 425 degrees for 12 to 15 minutes or golden brown.
Warm in pan ... rise until double in size. Can be made into biscuits or cinnamon rolls. Bake either 15 to 20 minutes in 375 degree oven. Can be doubled.
Blend butter or shortening into other ingredients until small pea-size mixture. Refrigerate in container with tight lid until ready to use. Add ...
In bread tray ... well. If making biscuits, pinch off ... they barely touch. Bake in a preheated 400 degree oven about 12 minutes or until brown on top.
With a pastry ... to make hot biscuits; add 1/3 ... every cup of mix; or for pancakes, waffles, dumplings, etc. Use as you would a purchased biscuit mix.
In large bowl, mix flour and milk. Cut in shortening until mixed well. Mixture will resemble corn meal. Yield: 13 cups. Keeps well, but should be ...
Preheat oven to ... cuts. Transfer cut biscuits to an ungreased ... bake as for basic biscuits. Makes 12. ... Bake as directed. Makes 12 to 14 biscuits.
Mix together and store in tight container. To make biscuits use enough water to make dough right to handle. Bake at 450 degrees for 10-12 minutes.
Mix dry ingredients. ... pat out. Cut biscuits with floured cutter ... the dough, the tougher the biscuit. This recipe can be halved for a smaller family.
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