|Dough Rheology and Baked Product Texture|
|by J.M. Faubion|
This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical app...
1 - 10 of 35 for easy biscuit dough
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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.
Saute onions in ... grinder.) Roll each biscuit to about size ... edges. Place on greased cookie sheet. Bake 400 degree oven 20 minutes until golden brown.
Remove biscuits from can and ... rolled out biscuit dough. Wrap edges ... If you don't seal in the cheese it will ooze out when it bakes, but that's okay.
Preheat oven to ... bowl. Stretch each biscuit into oblong shape; ... sugar mixture. Twist biscuits and arrange on a baking sheet. Repeat. Bake 8-10 minutes.
Cut butter into flour until butter is size of peas. (Frozen butter cut into pieces works best.) Add milk and stir. Turn out on floured surface. Roll ...
Cut Crisco into ... until a soft dough is formed. Turn ... and knead gently until no longer sticky. Roll out dough and cut the size of biscuits you desire.
Stir flour and ... and spoon all biscuit dough out at once. ... turn over to grease top of biscuit. Bake at 400 degrees for 20 minutes or until browned.
With this dough, you can bake the biscuits right away or ... biscuit cutter. Put in Pam sprayed pans. Yield: 28 biscuits. Bake at 375 degrees until brown.
Mix all ingredients together with fork. Dough will be sticky. ... much. Cut out biscuits, dipping cutter ... degrees until brown. Makes 10-12 biscuits.
Combine all ingredients ... are moistened. Turn dough out onto a ... inch cutter. Place biscuits on a lightly ... until lightly browned. Yield: 1 dozen.
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