Results 1 - 10 of 390 for biscuits flour water shortening

Result Page: 1 2 3 4 5 6 7 8 9 10 11 12  Next

Soften yeast in lukewarm water. Scald milk, ... Add 2 cups flour and beat well. Add yeast, eggs and shortening, blend well. ... half whole wheat flour.

Preheat oven to ... yeast over warm water and sugar, and ... thoroughly. Cut in shortening. Make a ... overmix or the biscuits will be tough. ... pack into lunch boxes.

Have all ingredients ... choosing lard or shortening, be sure ... yeast in lukewarm water with a pinch ... mixing bowl, combine flour, sugar, baking ... a 3 inch biscuit cutter. Dip in ... each cut. Arrange biscuits on a lightly ... up to a month.

Sift dry ingredients together, cut in shortening thoroughly. Add buttermilk ... dissolved in warm water. Mix with spoon until all flour is moistened. Cover ... 400' for 12 minutes.

Make Corn Chowder: ... in 3/4 cup water and bring mixture ... while you prepare biscuits. When ready ... 450 degrees. Sift flour with baking powder ... and cut in shortening with pastry blender ... biscuits for 8 servings.

Preheat oven to ... cookie sheet. Brush tops of biscuits with melted butter to help them brown. Bake at 450F for 15 or so minutes. Makes 12 or so biscuits.

Use for pizza or biscuits. Sift flour, then measure ... twice, now add shortening. Cut this ... Dissolve yeast in water, add biscuit ... and browned on edges.

Sift dry ingredients together. Cut in shortening until thoroughly mixed. Add yeast water and buttermilk. Work ... spoon until all flour is moistened. Cover ... until ready with biscuit cutter. Bake 15 ... served warm or cold.

Make Corn Chowder: ... in 3/4 cup water and bring mixture ... while you prepare biscuits. When ready ... 450 degrees. Sift flour with baking powder ... and cut in shortening with pastry blender ... biscuits for 8 servings.

Add cooked and cut up chicken to water and bouillon cubes; thicken. BISCUITS: Blend dry ... on greased cookie sheet for 12 to 15 minutes at 400 degrees.

Result Page: 1 2 3 4 5 6 7 8 9 10 11 12  Next


  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood