1 - 10 of 45 for refrigerator angel biscuits
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Dissolve yeast in warm water. Sift dry ingredients together a couple times in a large bowl. Cut in shortening, add buttermilk and yeast mixture. Work ...
Sift dry ingredients ... until ready with biscuit cutter. Bake 15 ... Keeps covered in refrigerator 4 to 5 ... until golden brown. Good served warm or cold.
Soak yeast in ... board and cut biscuits. (The dough ... Bake at 450°F for 10 to 12 minutes. Will keep in covered bowl for 1 week in the refrigerator.
In a large ... several weeks in refrigerator). Roll out ... thicker if taller biscuits are desired) and ... sheet and bake at 400 degrees for 12 minutes.
Sift dry ingredients. ... and place in refrigerator. When ready ... 400 degrees for 12 minutes. Will keep several weeks in refrigerator. Yields: 6 dozen.
Mix sugar with ... and cut into biscuits. Let rise ... cover the rest of the dough and leave refrigerated until next baking. Will keep a week or 10 days.
Dissolve yeast in ... desired number of biscuits, leaving rest in refrigerator. Bake at ... sheet until brown. Can be kept for a week in the refrigerator.
Will keep up to 3 weeks in the refrigerator. Let rise ... minutes before baking. Can pinch off as much as you want and leave the rest in the refrigerator.
Sift dry ingredients ... place in the refrigerator until ready to ... This dough will keep several weeks in the refrigerator. Yield: about 2 dozen biscuits.
Preheat oven to ... Tupperware container in refrigerator at least 2 ... and cut with biscuit cutter. Bake on ... Yield: 2 dozen biscuits. Note: Batter ... 3 weeks in refrigerator.
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