|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...
1 - 10 of 1,860 for no milk biscuit
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 ... like corn meal, no longer. Don't add ... shortening. Stir in milk. Turn out ... 12-15 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 ... of 1/3-inch, using no more pressure that ... a cutter, cut biscuits about 2 1/2 ... 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 flour with salt and soda. Shorten with lard, size of a "banty" egg. Add milk.
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 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.
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.
Stir dry ingredients together; add shortening and milk. Stir together ... and tops of biscuits. Bake at ... until brown, 15-20 minutes. Yield: 18 biscuits.
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