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Results 11 - 20 of 122 for sour dough biscuits
Mix well. Store in refrigerator. Take out amount needed. Bake at 375 degrees for 20 to 25 minutes. Dough keeps up to 6 weeks.
Dissolve yeast in warm water ... baking. Roll out dough as you do biscuits. Keep 1 week in refrigerator. Bake at 425 degrees for 15-20 minutes.
Mix together and knead 4 or 5 times. Roll 1/2 inch thick. Cut and bake at 400 degrees for 12 minutes.
Sift dry ingredients together. Cut ... and mix. Turn dough out on a lightly floured ... inch cutter. Place biscuits in well greased 9 inch ... minutes. Makes 10 biscuits.
Combine all ingredients and let ... out to prepare biscuits add 1 cup water, 1/2 ... greased baking sheet. Bake at 420 degrees for 20 minutes.
Dissolve yeast in warm water. Add all other ingredients and place in a greased bowl and cover. Store in refrigerator. Bake as needed at ...
Dissolve yeast in buttermilk. Mix ... to make soft dough. Place in tight, covered ... Bake at 400 degrees. Can bake some each morning, as needed.
Dissolve yeast in warm water. ... as you would biscuits. Bake at 450 degrees ... out 1 hour before you bake them if they have been refrigerated.
Combine all ingredients. Work into a dough on waxed paper. Roll and cut into 12 biscuits. Let rise 30 minutes. ... oven until lightly browned.
Dissolve yeast in water. Use ... Knead well until dough is pliable. Can cook immediately ... buns, more like biscuits (roll about 1/2 inch thick ... 6 cans of biscuits.
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