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Results 51 - 60 of 493 for buttermilk yeast biscuits
Dissolve yeast in water and set aside. ... Bake as many biscuits as you want when you ... small biscuits as they will double in size while baking.
52. YEAST BISCUITS
Mix all dry ingredients except yeast and sugar together. Mix sugar ... set aside. Heat buttermilk in small pot until warm; ... well. Make into biscuits and let rise. Bake at 350°F until golden brown.
53. FANCY BISCUITS
Dissolve yeast in warm water and set ... center, and add buttermilk and yeast, incorporating them gradually ... all-purpose. Makes 3 dozen biscuits.
Mix together warm water, yeast and sugar; when yeast dissolves add oil, buttermilk and baking soda, mix well. ... to form a biscuit. Bake at 450°F for ... 2 weeks in refrigerator.
Soak yeast in water. Mix dry ingredients ... yeast, egg and buttermilk and mix well. Put in ... board and cut biscuits. (The dough will be ... week in the refrigerator.
56. ANGEL BISCUITS
Sift first five ingredients into ... sticks butter. Crumble yeast cake into warm water; stir ... yeast mixture into buttermilk. Mix liquid with dry ... refrigerator until needed. Biscuits may be rolled out, dipped ... 25 minutes at 425°F.
57. ANGEL BISCUITS
Dissolve yeast in lukewarm water. Sift together ... Add yeast and buttermilk to dry mixture. Knead enough ... 3/4-inch; cut with biscuit cutter. Butter and fold in ... 15 to 20 minutes.
Mix flour, sugar, baking powder, soda and salt. Dissolve yeast in warm water. Combine all. Bake at 450 degrees until golden brown.
59. ANGEL BISCUITS
Mix flour, sugar and Crisco ... Add milk and yeast mixture. Mix. Place in a ... cut with a biscuit cutter. Place on a cookie sheet and brush top with buttermilk. Bake at 400°F until ... used when you want.
Dissolve yeast in hot water. Combine sugar ... little more flour than called for above. Dough will keep covered in refrigerator for up to 2 weeks.
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