1 - 10 of 94 for refrigerator yeast biscuits

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Soften yeast in lukewarm water. ... rolls). Makes about 30 small rolls. Variations: Whole Wheat Rolls - use half white bread flour and half whole wheat flour.

Dissolve yeast in warm water ... a 2 inch biscuit cutter. Place on ... to 15 minutes. Biscuits may be frozen. ... Bake at 450 degrees for 12 to 15 minutes.

Dissolve yeast in water and ... bag in the refrigerator. No rising ... Bake as many biscuits as you want ... biscuits as they will double in size while baking.

Mix flour, soda, ... 1 package of yeast in 1/4 cup ... Store in airtight container in refrigerator. Will keep up to 2 weeks. Bake at 400 degrees until brown.

Dissolve yeast in warm water. ... until well moistened. Cover and refrigerate to use as needed. Bake at 400 degrees until nicely browned, about 10 minutes.

Dissolve yeast in water and ... board. Store in refrigerator in tightly covered ... (Dough may or may not raise before baking.) Dough will keep for 1 week.

Stir together. Roll ... about a dozen biscuits. Use just ... for 10 to 15 minutes. NOTE: Remainder of mixture will keep in refrigerator for a week or 2.

Dissolve yeast in warm water. Mix remaining ingredients. Knead out and put in covered bowl. Keep refrigerated and use as needed.

Dissolve yeast in water and ... bag in the refrigerator. No rising ... Bake as many biscuits as you want ... biscuits as they will double in size while baking.

Sift dry ingredients ... in shortening. Mix yeast, water and ... oil top of dough before storing in refrigerator. Bake at 450 degrees for 15 to 20 minutes.

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