|Biscuit Basket Lady Recipes from Vermont|
|by Mary-Jo Hewitt|
A delectable cookbook combines dozens of recipes for New England culinary specialties--including biscuits, breads, soups, casseroles, desserts, an...
1 - 10 of 311 for buttermilk biscuit mix
Mix this biscuit mix up in ... sugar. Note: If batter is too thin, add another tbsp. biscuit mix; if batter is too thick, add another tbsp. milk or water.
Mix, knead lightly. Bake at 425 degrees for 12-15 minutes. To 1 rounded cup mix, use 1/2 cup buttermilk.
In a bowl, ... airtight container in a cool dry place for up to 6 months. Yield: about 13 1/2 cups. For biscuits, mix 2 cups with about 7 tablespoons of water.
In saucepan heat ... spray. Pour mixture, divided into them. Separate biscuits, top each casserole with 1 biscuit. Bake 7 to 10 minutes until golden brown.
In 3 quart ... smooth. Add broth mix and pepper and ... Carefully separate each biscuit into 2 layers ... are golden, 7 to 10 minutes. Makes 4 servings.
Put mix in quart bowl. ... 1/2 inch thick as directed. Important! Makes approximately 5 biscuits. Leftover ones can be split and toasted before serving.
Preheat oven to ... Stir in soup mix blending with milk. ... 2-qt. casserole; arrange biscuits on top of ... edges touching. Bake 10 minutes or until brown.
In 3-quart saucepan ... smooth. Add broth mix and pepper and ... Carefully separate each biscuit into 2 layers ... biscuits are removed from refrigerator.
In a 3 ... smooth. Add broth, mix well, add pepper ... Carefully separate each biscuit into 2 layers ... 1/4 milk, 1 1/2 vegetables, 35 Optional calories.
Preheat oven to ... 1/2 cup frosting mix over butter. Separate dough into 20 biscuits. Arrange over ... minutes. Invert pan to remove rolls. Serve warm.
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