|Biscuits and Breads|
|by Lynn Bedford Hall|
A selection of biscuit and bread recipes for every occasion, from traditional favourites such as croissants and shortbreads to the ever popular mu...
Results 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.
Dissolve yeast in ... cut with floured biscuit cutter. Place on ... 15minutes. NOTE: Remainder of biscuit dough can remain in refrigerator up to 7 days.
Combine flour, soda, ... with 2 inch biscuit cutter. Place on ... sheet. Bake 425 degrees for 12 minutes or until lightly browned. 60 cal. per biscuits.
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.
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.
Mix all ingredients. Knead 4 or 5 times. Makes 2 dozen. Bake at 425 degrees for 12 minutes.
Combine flour, baking ... and place into ungreased 9 inch square pan or 9 x 11 x 2 cake pan. Bake at 425 degrees for 15 to 18 minutes. Makes 15 biscuits.
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.
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.
top of page