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Results 21 - 30 of 4,280 for 1950s biscuits
Soften yeast in lukewarm water. Scald milk, add honey or sugar and salt; cool to lukewarm. Add 2 cups flour and beat well. Add yeast, eggs ...
Have all ingredients at room ... a 3 inch biscuit cutter. Dip in flour between each cut. Arrange biscuits on a lightly greased baking ... up to a month.
Preheat oven to 425°F. Allow ... using a floured biscuit cutter. Arrange 1/2 inch apart ... butter. Bake until light golden, about 15-18 minutes.
Sift flour, mix baking soda ... the lighter your biscuits will be). Roll out thinly ... butter and a drizzle of honey or your favorite fruit jam.
Preheat oven to 425°F. In ... using a floured biscuit cutter. Place on an ungreased ... to 20 minutes or until golden. Makes 12 to 16 biscuits.
26. BEATEN BISCUITS
First, a word about the ... and make the biscuits tough. You may substitute self-rising ... England style seafood chowders. Makes about 90 buscuits.
Preheat oven to 450°F. Mix ... muffin well, until all dough is used. Bake in hot oven at 450°F for about 15 to 20 minutes. Yield: 12 biscuits.
28. SAUSAGE ROLLS
Mix 1 portion (about 2 ... directions for making biscuits on box) Bisquick according to ... too quickly, reduce heat to 325°F and finish cooking.
Preheat oven to 500°F for ... a 3/4 inch thickness. Cut out with a biscuit cutter dipped in flour. Bake for 10 minutes or until golden brown.
Preheat oven to 400°F. Spray a baking sheet with non-stick spray or brush with oil or line with parchment paper. In a bowl, combine ...
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