|Book of Biscuits|
|by Pat Alburey|
Contains recipes for all types of biscuit, from simple oatcakes to a magnificent gingerbread house including favourites such as florentines, macar...
Tip: Try fried peach pie for more results.
1 - 10 of 13 for biscuit fried peach pie
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In a saucepan, ... floured board, roll biscuits into thin circles. ... make a thin glaze. Spread with wooden spoon over cooked pies. Serve warm or cold.
Wash dried fruit ... taste. Roll out biscuit dough thin. Place ... low heat. When pies are brown, turn ... Take up and lay on plate with paper towels on it.
Place peaches with ... thoroughly. Roll out biscuits on lightly floured ... Place portion of peach mixture on one ... lard in a heavy skillet. Makes 10.
Cover peaches with ... each rolled out biscuit. Crimp with ... skillet on low heat; pour oil in skillet. Cook pie until brown on both sides. Makes 12 servings.
Roll out each biscuit thin and let ... biscuits again. Spread peach mixture over 1/2 ... edges. Fry in hot oil to desired browness. Turn only once to brown.
Roll each biscuit very thin. Put 1-1 1/2 tablespoons pie filling in center. ... golden. Remove and drain, then roll in sugar or glaze. Can also be eaten plain.
Let peaches come ... until mixture thickens. Stir frequently. Roll biscuits out on floured pastry sheet. Fill with cool peach mixture. Fry in Wesson oil.
Wash (do not ... freeze. To make pies: Make pie ... or use canned biscuits rolled out. Fill ... fork. Fry in hot oil or bake at 350 degrees until brown.
Place peaches in ... a can of biscuits and on floured ... over medium heat, brown pies on both sides. Drain on paper towels. These are great hot or cold.
Cook dried peaches ... to cool. Roll biscuits into circles (5-inch ... until golden brown on one side. Turn and cook on the other side, adding oil as needed.
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