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Results 11 - 20 of 84 for angel flake biscuits
Dissolve yeast in 1/2 cup lukewarm water; set aside. Sift flour, baking soda, salt, baking powder and sugar. Cut in the shortening until it ...
Sift dry ingredients together; cut in shortening. Add buttermilk and yeast dissolved in warm water. Mix with spoon until all flour is ...
Sift together into mixing bowl: ... thickness. Cut with biscuit cutter. Place on cookie sheet. ... dozen light, flaky biscuits. The dough will keep ... weeks in the refrigerator.
Sift dry ingredients together; cut in the shortening. Add buttermilk and the yeast, dissolved in water. Mix with a spoon until all flour is ...
Mix dry ingredients and cut ... greased pan. All or part of dough may be kept in refrigerator for several days and bake later. Yield: 30 biscuits.
Mix dry ingredients and cut ... small amount of dough and bake at 450 degrees. Grease pan. No waiting for dough to rise. Yield about 36 biscuits.
In a large bowl: Sift ... thicker if taller biscuits are desired) and cut with ... Place on baking sheet and bake at 400 degrees for 12 minutes.
Mix as for regular biscuits. Store dough in refrigerator, ... for 10 minutes. (The dough lasts about a week and yields a dozen biscuits per day.)
Dissolve yeast in water. Sift ... and cut with biscuit cutter, place in oiled pan ... before baking at 400 degrees for 12-15 minutes. Makes 1 dozen.
Sift all dry ingredients together. ... baked and knead about 20 seconds. Roll out and cut like biscuits. Bake at 400 degrees for 12 to 15 minutes.
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