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Results 111 - 120 of 775 for self rising flour biscuits
111. DROP BISCUITS
Stir all together and drop by spoonfuls into buttered pan. Butter tops. Bake for 15 minutes in 450 degree oven.
112. HOMEMADE BISCUITS
Mix well. Turn out on floured board; knead a few times. Pinch off or roll and cut. Place on greased iron baker. Bake at 450°F for 10 to ...
113. BOJANGLES BISCUITS
Sift flour, baking powder and powdered ... buttermilk. Roll dough and cut. Brush with melted butter and bake on oiled pan, 10 minutes at 400 degrees.
Dissolve yeast in water. Add ... separate bowl, combine flour and sugar. Cut in shortening; ... and cut into biscuits. Bake at 450°F for 10 to 12 minutes.
Combine flour, baking powder, vegetable oil, ... browned, about 15 to 20 minutes. Remove from oven. Pour milk over the top, if desired. Serve hot.
116. EASY DROP BISCUITS
Mix all ingredients together well and drop by tablespoons into greased muffin cups. Bake at 375 degrees for 12-15 minutes or until done.
117. HARDEES BISCUITS
Dissolve yeast in warm water. ... yeast mixture. Combine flour and Crisco until crumbly. Mix ... Dough will keep for 1 week in the refrigerator.
118. BISCUITS
Mix all ingredients together. Divide into 8 equal parts. Form into biscuits by rolling in flour. Bake at 475°F for 10 to 12 minutes.
119. HOMEMADE BISCUITS
Mix sifted flour, milk and oil together ... to roll out biscuits on. Roll dough out in ... brown on top and bottom. Makes about 8 to 10 biscuits.
120. ANGEL BISCUITS
Mix flour, sugar and Crisco with ... cut with a biscuit cutter. Place on a cookie ... keep in refrigerator for a week to be used when you want.
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