|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...
11 - 20 of 74 for biscuits made cake flour
Sift together flour, sugar and ... in pan, melt enough oil to turn each roll (gives oil on top). Prick tops with fork. Bake at 425 degrees for 20 minutes.
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 together the ... with a small biscuit cutter (2-2 1/2 ... biscuit with melted butter. Bake in a preheated oven at 425 degrees or until golden brown.
In small saucepan, ... and 2 cups flour. Beat at ... out. Shape into biscuits. Place in ... degree oven until brown, about 25 minutes. Butter tops while hot.
Sift all dry ... for any other biscuits. Mix well ... biscuits with melted fat. Set aside until ready to bake. Bake at 375 degrees for 15 or 20 minutes.
Mix flour, baking powder, ... Store in refrigerator in a large container with lid. Use as needed. Make rolls out and let rise for 30 minutes. Bake at 400.
Preheat oven to hot 450 degrees. Sift flour, baking powder, ... inch rounds with biscuit cutter. Gather scraps together and repeat. Place biscuits 1 inch apart ... minutes until golden brown.
Sift flour once; measure; add ... Roll 1/2" thick; cut with floured 2" biscuit cutter. Bake on ungreased cookie sheet at 450 degrees for 12 to 15 minutes.
Sift dry ingredients ... chilled shortening into flour mixture. Add milk. ... and roll out. NOTE: I use same recipe for shortcake, but add 1/4 cup sugar.
Dissolve yeast in water. Mix all dry ingredients. Cut in shortening. Add yeast mixture and milk. Knead. Cut out, thin and butter top. Cut out and ...
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