|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 ...
1 - 10 of 85 for homemade flour biscuits
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Mix this biscuit mix up in ... when making the biscuits up, the shortening ... tbsp. biscuit mix; if batter is too thick, add another tbsp. milk or water.
Sift together flours, baking powder ... a substitute whenever biscuit mix is called ... fork. For richer biscuits, use half ... 10 to 12 large biscuits.
1. Preheat oven ... Add yeast and flour, a little ... door but leave biscuits in to slowly ... various ingredients - have fun finding your pet's favorites!
Sift flour and measure, then ... 6 weeks. Makes 13 cups. To measure, pile lightly into cup and level off. Use 3 cups of mix to 2/3 cup milk for biscuits.
Sift flour, dry milk, ... knifes until mixture is the texture of cornmeal. Store in covered container in cool, dry place. Use the same as commercial mix.
Mix in large bowl. Sift flour and baking powder ... or board. Cut or roll and place on cookie sheet. Bake at 375 degrees for 15 to 20 minutes until brown.
Mix well. Turn out on floured board; knead a few times. Pinch off or roll and cut. Place on greased iron baker. Bake at 450°F for 10 to 12 ...
Combine all except the yeast in a big bowl. In a separate bowl, dissolve the yeast in 1/4 cup warm water. Add the chicken stock. (Bouillon, pan ...
Mix flour and Crisco until ... Add milk until dough is in a ball. Pinch off dough roll and press or roll dough out and cut with glass. Bake at 350 degrees.
Mix sifted flour, milk and ... to roll out biscuits on. Roll dough ... bake. Bake at 400°F till golden brown on top and bottom. Makes about 8 to 10 biscuits.
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