|Flying Biscuit Cafe Cookbook, The|
|by Delia Champion|
The Flying Biscuit Cafe Cookbook is the long awaited second cookbook from Atlanta's immensely popular Flying Biscuit Cafe, consistently hailed as ...
Results 1 - 10 of 57 for fresh biscuits
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In saucepan melt ... add some chopped fresh rosemary to the ... a 2-3 inch biscuit cutter. Put cooled ... Use Pillsbury flaky biscuits (from a tube) ... Great for Thanksgiving leftovers!
In a saucepan ... add some chopped fresh rosemary or parsley ... a 3 inch biscuit cutter. Put cooled ... Use Pillsbury flaky biscuits (from a tube) ... when in a hurry.
In large bowl ... inch thick. Cut biscuits with cookie cutter, ... Bake 20 to 25 minutes until golden in preheated 400 degree oven. Makes about 2 dozen.
Cut Crisco into flour until mixed. Slowly stir in buttermilk until the consistency can be quickly patted down on a floured board and cut. Do not ...
These biscuits may be prepared ... 400°F or until golden brown. Bake frozen biscuits after thawed for 30 to 35 minutes or until brown. Yield: about 2 dozen.
Preheat oven to 400 degrees. Lightly grease a cookie sheet. Sift flour, baking powder, and salt into medium bowl. Stir in corn until well coated. ...
Heat the oil ... the 12 thawed biscuits, spaced evenly, on top of the bubbling mixture. Bake for another 10-15 minutes or until biscuits are golden brown.
Preheat oven to ... dough into 12 biscuits. Using a ... minutes or until light golden brown. Perfect for anytime, but especially great with a holiday ham.
Preheat over to ... amounts over each biscuit. Bake on ... warm. Makes 8 biscuits. Can be ... biscuit before baking to make Garlic Cheddar Biscuits... yum!! .
Preheat oven to ... thickness, cut with biscuit cutter. Coat a ... cooking spray. Place biscuits on baking sheet. ... These are wonderful for a brunch.
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