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Results 21 - 30 of 1,200 for biscuit mix
21. BISCUIT MIX
Mix and keep in tightly closed container. Add 1/2 c. to 1 c. milk or buttermilk. Pat out and cut out then bake at 425°F for 15 minutes.
Blend butter or shortening into other ingredients until small pea-size mixture. Refrigerate in container with tight lid until ready to use. ...
Sift the dry ingredients into a large bowl. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a ...
Mix dry ingredients together, cut in ... 2 cups of biscuit mix with 1/2 cup water ... Bake at 425 degrees for 12 to 15 minutes or golden brown.
Mix; sift in flour to thicken. Drop from spoon. Bake at 350°F.
26. BISCUIT MIX
In large bowl sift dry ... each 1 cup mix, add 1/3 cup water; ... for pancakes by adding 1 egg. Keeps a long time when stored in refrigerator.
Mix ingredients in a large bowl. ... 2 1/2 cup mixture with 3/4 cup milk. Biscuits for two would be mixed with 1 1/3 cup mix and 1/3 cup milk.
In large bowl, mix dry ingredients. Cut in shortening ... container. To make biscuits, make a well with ... then 2 cups mix. Bake on hot griddle.
Place flour in large bowl; ... covered container. This mix keeps for 6 months at ... cut. Bake on cookie sheet at 450 degrees for 10-12 minutes.
30. BISCUIT MIX
Mix dry ingredients well. Cut in ... together, drop by teaspoons into boiling broth. Cover tightly and cook (without peeking) approximately 12 minutes.
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