|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 1,860 for milk biscuits
Home made biscuits taste better to ... to low. Whisk in milk a half a cup at a time. Season with salt and pepper to taste. Serve gravy over hot biscuits!
Good biscuit-mixing means cutting ... it all. Soft biscuits are placed close ... shortening. Stir in milk. Turn out ... minutes; 475°F; 15 to 20 biscuits
Preheat oven to ... cookie sheet. Brush tops of biscuits with melted butter to help them brown. Bake at 450°F for 15 or so minutes. Makes 12 or so biscuits.
Sift together the ... 2/3 cup of milk. Stir briskly ... a cutter, cut biscuits about 2 1/2 ... 10-15 minutes or until golden brown. About 10-12 biscuits.
Sift together dry ... cornmeal. Stir in milk slowly with a ... cut out the biscuits. Bake in preheated oven at 450 degrees until golden brown, 8-10 minutes.
Sift dry ingredients ... Stir in sour milk. Turn out ... on well greased baking sheet. Brush tops with butter. Bake in 450 degree oven until golden brown.
People used a ... then put the milk in. Took lard ... it. Roll about 3/4 inch, then cut out biscuits. Turn them over in greased pan and bake in hot oven.
Sift flour with salt and soda. Shorten with lard, size of a "banty" egg. Add milk.
Stir dry ingredients together; add shortening and milk. Stir together ... and tops of biscuits. Bake at ... until brown, 15-20 minutes. Yield: 18 biscuits.
Sift flour, baking ... in shortening. Add milk and stir briskly. ... roll out about 1/2" thick and cut into biscuits. Bake 375 degrees for 8 to 10 minutes.
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