|by Joanna Farrow|
Contains a tempting selection of contemporary-looking biscuits of all shapes and sizes, which have been embellished with icing and decorating to s...
Results 51 - 60 of 90 for homemade biscuits
Cut Crisco into ... floured surface. Sprinkle dough with flour and knead gently until no longer sticky. Roll out dough and cut the size of biscuits you desire.
Sift flour, baking powder, and salt. Add shortening and mix together by hand; add milk gradually. Put flour on wax paper and roll out and cut with ...
Cut Crisco into flour until mixed. Slowly stir in buttermilk until the consistency can be quickly patted down on a floured board and cut. Do not ...
Dissolve yeast in ... dough and cut. Bake biscuits very slowly at about 200 degrees until golden brown. Dough may be stored in refrigerator for several days.
Mix together real ... floured board or paper. Roll out and cut with biscuit cutter. Cook on 500 degrees until brown. Be sure they are brown on top and bottom.
Mix eggs, salt, pepper, and cream together. Stir in flour, roll thin and cut after they dry for a few hours. Cook about 20 minutes or so.
Preheat oven to 375 degrees using a cast iron skillet (400 degrees if not). I prefer cast iron. Put flour in large bowl. Make a hole in middle. Pour ...
Mix all ingredients ... make dough workable. Roll out. Cut and place on greased cookie sheet and bake 12-15 minutes at 450 degrees. Yield: 10-12 biscuits.
Mix ingredients together well. Scoop out tablespoonfuls and put in pie pan, sides touching. Bake at 450 degrees for 10 to 12 minutes. Makes about 20.
Mix flour, baking ... floured surface and roll out to about 1/4 inch thickness. Cut into biscuits and place in greased pan. Bake at 450 degrees until brown.
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