|Book of Biscuits|
|by Pat Alburey|
Contains recipes for all types of biscuit, from simple oatcakes to a magnificent gingerbread house including favourites such as florentines, macar...
1 - 10 of 43 for homemade biscuit without shortening
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Mix this biscuit mix up in ... biscuits up, the shortening may be reduced ... tbsp. biscuit mix; if batter is too thick, add another tbsp. milk or water.
Knead dough until firm. Roll and cut out. Bake at 350 degrees until golden brown.
Mix in large ... together; cut in shortening with flour. Add ... or roll and place on cookie sheet. Bake at 375 degrees for 15 to 20 minutes until brown.
Preheat oven to ... salt. Cut in shortening and blend until ... Cut with floured biscuit cutter, place biscuit ... (2 inch) biscuits or 24 small biscuits.
Combine sifted flour, ... large pan. Add shortening. Use fingertips ... coarse cornmeal. The Homemade Mix is now ... milk to make biscuit dough. Turn out ... oven for 15 minutes.
Heat oven to ... again, cut in shortening; blend until ... Cut with floured biscuit cutter. Place biscuits ... 14-16 2-inch biscuits or 24 small biscuits.
Dissolve yeast in ... flour. Cut in shortening. Add buttermilk, ... and cut. Bake biscuits very slowly at ... be stored in refrigerator for several days.
With recipes use: ... and stir. Drop shortening by spoonsful on ... milk. Stir in biscuit mix. Add butter. ... when bubbly. Makes 16 medium size pancakes.
Dissolve the yeast ... flour. Cut in shortening; add the ... chilled. Roll out dough and cut. Bake biscuits very slowly at 200 degree until golden brown.
Pat out on floured board. Cut 3/4 inch thick or you can leave whole. Bake on ungreased sheet at 450 degrees 10-14 minutes. Watch. Serve with ...
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