1 - 10 of 440 for biscuit light
Sift dry ingredients, cut in shortening. Mix milk and honey, add to other ingredients and knead lightly. Roll or pat to 3/4" thickness and cut. Place ...
Sift flour, baking ... minute. Pat and roll out 3/4 inch thick. Cut and place on baking pan. Bake 450 degrees until light brown. Makes 8-10 depending on size.
Sift together 2 ... thick. Place on lightly greased pan and brush tops of biscuits with butter. Bake at 475 degrees (very hot oven) for 12 to 15 minutes.
Sift together the first 4 ingredients. Cut in the fat. Stir in the milk. Bake 10-12 minutes at 375 degrees.
Combine first 4 ... Roll out dough into 1/2-inch thickness. Cut with a 2-inch biscuit cutter. Place on ungreased baking sheet. Bake at 425°F for 12 minutes.
Dissolve yeast in ... cut with floured biscuit cutter. Place on ... 15minutes. NOTE: Remainder of biscuit dough can remain in refrigerator up to 7 days.
Dissolve yeast in ... with 2 inch biscuit cutter. Place biscuits ... tops with melted butter. Bake at 400 degrees for 15 minutes. Yields: about 2 dozen.
Dissolve yeast in ... flour and sugar. Cut in shortening; add buttermilk mixture. Roll out and cut into biscuits. Bake at 450°F for 10 to 12 minutes.
Mix dry ingredients ... and cut with biscuit cutter. Place on ... needed, allow to come to room temperature and bake as directed above. Keeps for one month.
In bowl, combine ... to make 16 squares. Brush with melted butter. Bake at 425 degrees for 15 to 18 minutes. When baked, biscuits will separate at lines.
top of page