1 - 10 of 1,100 for biscuit dough
Let set for ... the texture of biscuit dough. If you ... in half. Cut biscuits and let rise 10 to 15 minutes. Heat oven to 450 degrees. Bake until done.
Use plastic bowls ... shortening to sour dough. Add dry ... or drop for biscuits. May be ... bake at 425 degrees for 17 to 20 minutes until nicely browned.
Heat oven to ... bubbly. Now make dough while peaches cook. ... sugar-nutmeg mixture on top. Bake 30 minutes until biscuits are golden brown. Let stand to cool.
Combine all ingredients ... out to prepare biscuits add 1 cup ... floured board. Cut and place on greased baking sheet. Bake at 420 degrees for 20 minutes.
Dissolve yeast in ... make a smooth dough. Keep in tightly covered bowl in refrigerator. Use as needed. The biscuits can be baked without time for rising.
Mix in large bowl in order given; use only what is needed. Refrigerate the rest, covered. May use until all has been used; will keep good. Take from ...
Combine yeast and ... knead lightly until dough is not sticky. ... needed. Will keep a couple of weeks. Grease top of biscuit before baking if you wish.
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 ...
Mix all ingredients. Put mixture in muffin tins. Bake at 425 degrees for 15 minutes.
Sift together the ... Add the sour dough starter and mix ... thick. Cut out biscuits of whatever size ... biscuits with melted butter. Bake for 12-15 minutes.
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