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Results 21 - 30 of 122 for sour dough biscuits
Mix together; knead at least 10 times. Roll out to desired thickness. Cut as desired. Bake at 375 degrees for 15 minutes.
Mix in large bowl in order given; use only what is needed. Refrigerate the rest, covered. May use until all has been used; will keep good. ...
Sift dry ingredients. Cut in ... and mix. Turn dough out on lightly floured board ... for 1 hour in a warm place. Bake 20 minutes at 425 degrees.
Mix first 3 ingredients, then add rest of ingredients. Mix real good. Place in refrigerator. Roll out as needed and bake. You do not need ...
Mix buttermilk, water (with yeast ... and make into biscuits. Bake in 400 degree ... before and stored in the refrigerator. It will keep for a week.
Sift dry ingredients together then ... mix well. Turn dough out on a floured board ... rise 1 hour. Bake approximately 20 minutes at 425 degrees.
Sift together 5 cups plain ... overnight. Dip out as much as needed. Make into small biscuits and bake. (You do not have to wait for them to rise.)
Combine yeast and water. Stir ... knead lightly until dough is not sticky. Place in ... weeks. Grease top of biscuit before baking if you wish.
Cut in butter to dry ingredients. Knead slightly; roll out and let rise. Bake 30 minutes at 425 degrees.
Dissolve yeast and sugar in ... refrigerate until ready to use. Can make and bake a few biscuits as needed but keep bowl of contents in refrigerator.
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