|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...
Results 1 - 10 of 2,990 for no flour biscuits
Preheat oven to ... minutes. For larger biscuits, drop by ... baking, if an extra sheen is desired. To make egg wash, beat 1 egg with 1 tablespoon water.
Mix this biscuit mix up in ... the pantry shelf. No need to refrigerate. ... when making the biscuits up, the shortening ... another tbsp. milk or water.
In saucepan melt ... heat. Stir in flour and blend with ... a 2-3 inch biscuit cutter. Put cooled ... Use Pillsbury flaky biscuits (from a tube) ... Great for Thanksgiving leftovers!
In a saucepan ... heat. Stir in flour and blend with ... a 3 inch biscuit cutter. Put cooled ... Use Pillsbury flaky biscuits (from a tube) ... when in a hurry.
Combine dry ingredients ... eggs; stir in flour using a wooden ... times or the biscuits will be tough. ... biscuits, crowd them closer together on pan.
Mix dry ingredients ... several times, roll out 1/2 inch thick; cut into 2-inch biscuits and place on top of chicken. Bake for 25 minutes in a 425°F oven.
Sift together flours, baking powder ... a substitute whenever biscuit mix is called ... fork. For richer biscuits, use half ... 10 to 12 large biscuits.
Preheat oven to ... isn't, try adding more rice flour. (Optional: If the dough is stiff enough, you can tuck things like sausages in, like pigs in blankets.)
Sift flour, mix with other dry ingredients. Cut in snowdrift. Mix well with buttermilk. Roll out and cut biscuits. Bake at 400 degrees.
Sift self rising flour into a large ... Roll out to 1/2 inch thickness, cut and place in a greased pan. Bake at 350°F until brown, about 15 to 20 minutes.
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