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Results 111 - 120 of about 860 for no rise biscuits
111. YEAST BISCUITS
Mix in electric mixer in ... (I prefer tiny muffin pans). Bake at 450 degrees until brown, about 15 to 20 minutes. Makes 6 dozen small biscuits.
112. HARDY'S BISCUITS
Blend flour and Crisco. Mix ... for 15 to 20 minutes. You can keep dough in refrigerator up to 2 weeks. Brush hot biscuits with melted butter.
113. ANGEL BISCUITS
Dissolve yeast in 1 cup ... off desired amount of dough. Roll into a biscuit. Place on baking sheet and bake at 400°F for 10 to 12 minutes.
Cut Crisco into flour until mixed. Slowly stir in buttermilk until the consistency can be quickly patted down on a floured board and cut. ...
115. ANGEL BISCUITS
Dissolve yeast in 1/2 cup warm water. Let stand 10 minutes. Stir in flour, soda and sugar. Add oil. Mix in well with flour. Add milk and ...
Blend yogurt and flour, using milk, if needed. Bake at 450 degrees for 10-12 minutes.
117. MAYONNAISE BISCUITS
Mix above ingredients together. Pour ... greased muffin tins. Bake at 425 degrees for 10 minutes. (Makes 6 - can double recipe for 12 biscuits).
118. BUTTERMILK BISCUITS
Mix thoroughly until dough is ... floured surface. Cut biscuits with a biscuit cutter. Bake ... degrees for 15-20 minutes or until golden brown.
119. EASY BISCUITS
Mix flour, milk and oil ... floured surface. Make into biscuits. (Makes about 4 large ones.) Bake at 450°F on greased cake pan about 20 minutes.
120. EASY BUTTER BISCUITS
Cut butter into flour until butter is size of peas. (Frozen butter cut into pieces works best.) Add milk and stir. Turn out on floured ...
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