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Results 101 - 110 of about 840 for cream biscuit
Mix and sift first 4 ... thick. Cut with biscuit cutter. Top each with a ... extra high and light. Bakewell Cream is a cream tartar substitute.
102. SOUR CREAM BISCUITS
Sift dry ingredients together. Cut ... and the sour cream. Add Blair butter flavoring. ... cut with a biscuit cutter. Bake in an ungreased ... 16 to 18 biscuits.
103. CREAM BISCUITS
Sift flour, baking powder and salt. Add cream, stirring just enough to ... minutes. Makes 30 biscuits. SOUR CREAM: Use 2 ... 1/2 teaspoon baking soda.
104. SOUR CREAM BISCUITS
Sift flour and salt, cut ... soda to sour cream and combine to first mixture ... Cut with cutter and bake 15 minutes at 425 degrees. Serves 12.
Heat oven to 425 degrees. ... Stir in sour cream, chives and garlic salt, ... Cut into 16 even pieces, cutting to bottom of pan. Bake 20 minutes.
106. SOUR CREAM BISCUITS
Combine butter and sour cream. Add flour. Mix well. Drop by teaspoonfuls into ungreased mini-muffin tins. Bake 15 minutes at 450 degrees.
107. SOUR CREAM BISCUITS
Mix butter and flour well ... stir in sour cream. Drop with 2 teaspoons ... thaw - heat thoroughly on baking sheet. Serve hot - no butter needed.
Soften cream cheese, butter at room temperature. ... overnight in refrigerator. Slice and bake until brown at 400 degrees on ungreased cookie sheet.
109. SOUR CREAM BISCUITS
Preheat oven to 450 degrees. Mix, roll, and cut. Bake until done.
110. SOUR CREAM BISCUITS
Mix together. Fill small muffin tins 2/3 full. Bake at 375 degrees for 30-35 minutes until golden. Do not grease tins. Makes 3 dozen.
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