|Biscuits and Breads|
|by Lynn Bedford Hall|
A guide to making breads and biscuits. These range from traditional favourites such as croissants, French loaves and shortbreads, to the ever popu...
Results 1 - 10 of 57 for how to use old biscuits
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Combine dry ingredients ... buttermilk or cream to eggs; stir in ... times or the biscuits will be tough. ... biscuits, crowd them closer together on pan.
Have all ingredients ... shortening, be sure to use non-hydrogenated products. Butter ... a 3 inch biscuit cutter. Dip in ... each cut. Arrange biscuits on a lightly ... up to a month.
Sift dry ingredients ... light brown. Gravy: Use bacon or any ... water or milk as you desire, and salt and pepper to your taste. Makes 8 to 10 biscuits.
Preheat oven to 350 degrees. Cook biscuits in advance or use leftovers. Soak biscuits ... Bake for a least 15 mintues or less - just until brown on top.
Blend flour, baking ... Roll out dough to 1/2 inch thickness. ... for soft sided biscuits or 1 inch ... gravy recipe and think of us fans down south, y'all.
Combine flour, baking ... times. Roll dough to 3/4 inch thickness; cut with biscuit cutter. Place biscuits on a lightly ... minutes or until golden brown.
If using all-purpose ... sheet. Preheat oven to 450 degrees. Cut ... blender (in the old days the women ... minutes or until golden brown. Makes 12 biscuits.
Sift flour, baking ... Cut with floured biscuit cutter. Place close ... pan. Brush tops of biscuits with butter. Bake at 475 degrees for 12 to 15 minutes.
Add the baking soda to the bowl along with the flour and then mix, shape, and bake biscuits at 400°F for 15 to 20 minutes.
Preheat the oven to 450°F; set rack in middle level. Prepare biscuit dough. Combine the ... or three times. Use the dough immediately. ... into eight 3-inch biscuits with a sharp, ... golden. Serving Size: 8.
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