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Results 21 - 30 of 101 for biscuit cake
21. ANGEL BISCUITS
Heat shortening and buttermilk in ... layers. Cut with biscuit cutter and place close together ... preheated oven at 400°F for 10 minutes.
22. ROMAN BISCUITS
Mix all ingredients. Add enough flour to make a soft dough, turn on a well oiled board and knead for 10 minutes or until smooth. Cut into ...
Preheat the oven to 450°F; ... middle level. Prepare biscuit dough. Combine the flours, salt ... until well risen and golden. Serving Size: 8.
24. ANGEL BISCUITS
Sift first five ingredients into ... butter. Crumble yeast cake into warm water; stir until ... refrigerator until needed. Biscuits may be rolled out, dipped ... 25 minutes at 425°F.
Sift flour once; measure; add ... thick; cut with floured 2" biscuit cutter. Bake on ungreased cookie sheet at 450 degrees for 12 to 15 minutes.
In a bowl, beat together ... Set aside. Combine cake flour, all-purpose flour, baking powder ... wire racks if biscuits won't be eaten right away. Makes 16 biscuits.
Preheat the oven to 475°F. ... the self-rising flour, cake flour, baking powder, baking soda, ... to bake 7 biscuits. Place on a small ... or at room temperature.
28. ANGEL BISCUITS
Sift dry ingredients together. Add ... 10 to 12 minutes. This dough will keep several weeks in the refrigerator. Yield: about 2 dozen biscuits.
Make the Hasty Pudding and ... overnight. Shape into biscuits. Let rise until light ... (400°F) about 20 minutes. Note: See Hasty Pudding recipe.
Sift together all dry ingredients 3 times. Cut in shortening until mixture resembles coarse cornmeal. Store in covered container at room ...
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