|Flying Biscuit Cafe Cookbook, The|
|by Delia Champion|
The Flying Biscuit Cafe Cookbook is the long awaited second cookbook from Atlanta's immensely popular Flying Biscuit Cafe, consistently hailed as ...
31 - 40 of 62 for biscuit crumble
In greased 8 ... minutes; meanwhile, combine biscuit mix, milk and ... remaining cheese and onions. Bake about 2 or 3 minutes until onions are toasted. Serves 6.
Place crumbled biscuits and corn bread ... May add 1 1/3 cups chopped fresh raw oysters to crumb mixture. Use liquid drained from oysters instead of broth.
Mix crumbs, sugar and milk together; let soak until crumbs are soft. Mix in other ingredients. Stir until sugar is not gritty. Grease clear Pyrex pan ...
Serve with a nice fresh fruit and you have a complete meal.
Melt cheese in ... cheese mixture and biscuit mix, stirring until ... place on ungreased cookie sheet. Bake at 425 degrees for 15 minutes or until brown.
In large bowl, ... Cut into "bone" biscuit shapes; place on ... degrees for 30 minutes or until quite hard and brown at edges. Makes about 18 large biscuits.
Combine flour and ... with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees for 10 to 12 minutes. Yield about 1 1/2 dozen.
Combine. Drop by teaspoons on ungreased cookie sheet. Bake 8-10 minutes at 450 degrees. Any time up to 3 hours ahead. Makes 3 dozen. Serve with Dill ...
Combine flour and ... a 2 inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees for 10-12 minutes. Yield: About 1 1/2 dozen.
Preheat oven to ... thickness. Cut out hearts with floured 2" biscuit cutter. Place on prepared baking sheet. Bake 10 to 12 minutes, or until golden brown.
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