Results 1 - 10 of 800 for no rise biscuits

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Dissolve yeast in ... and cut with biscuit cutter. Brush tops ... degrees until brown. Dough may be stored in refrigerator several days and used as needed.

Sift self rising flour into a large mixing bowl. Place the 1/3 cup of Crisco into a hollowed out well in the center of the flour. Using a fork, mix ...

In a large ... 1" thickness. Cut into 2" biscuits with cutter and place on lightly greased cookie sheet, 1/2" apart. Bake 12 to 15 minutes at 450 degrees.

Dissolve yeast in lukewarm water. Add pinch of sugar. Into a bowl, sift flour and other dry ingredients. Cut in shortening. Add buttermilk, then ...

Combine all dry ... To bake: Remove from freezer. Place on buttered baking sheet. Allow to thaw and rise a little. Bake 12 to 15 minutes at 450 degrees.

Heat oven to 375 degrees. Cut shortening into flour until coarse meal. Add milk and mix with fork. Turn dough and flour board; knead. Roll out and ...

Mix flour and Crisco together until it resembles cornmeal. Add buttermilk and stir with a fork until milk is mixed in. Turn dough onto floured board ...

Sift dry ingredients ... lightly browned. The biscuits can be baked, ... put in the freezer, then removed and heated in a 425 degree oven. Makes 4-5 dozen.

Dissolve soda in ... Shape or cut into biscuits. Bake at 450 degrees for about 15 minutes. The longer the dough stays in refrigerator, the better it is.

Dissolve yeast in ... surface. Roll to 1/2-inch thickness and cut with biscuit cutter. Place on greased baking sheet. Bake at 400 degrees for 15 minutes.

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