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Results 61 - 70 of 493 for buttermilk yeast biscuits
61. ANGEL BISCUITS
Dissolve yeast in 1/2 cup warm water. ... This will keep in the refrigerator to use as you need it. Brush with melted butter and garlic powder.
62. FEATHER BISCUITS
Mix ingredients in order listed and place in refrigerator. Let rise until doubled in size. Cut as desired. Bake at 450 degrees for 10 to 12 ...
63. MAGIC BISCUITS
Mix dry ingredients; cut in shortening. Add buttermilk and yeast that has been dissolved in ... and cut with biscuit cutter. Bake at 425°F for 10 minutes. Notes: These biscuits taste even better the second ... week in the refrigerator.
64. ANGEL BISCUITS
Dissolve yeast in 1 cup lukewarm water. ... oil, flour and buttermilk. Mix until consistency of ... Roll into a biscuit. Place on baking sheet ... 10 to 12 minutes.
Dissolve yeast in warm water and set ... yeast mixture and buttermilk; process until dry ingredients ... a 2 inch biscuit cutter. Place on lightly greased ... to 15 minutes. Biscuits may be frozen. To freeze ... 12 to 15 minutes.
Dissolve yeast in extremely warm water. Add ... in shortening. Mix buttermilk and yeast and water mixture. ... butter. Cut with biscuit cutter and place on pan. ... again with melted butter.
Dissolve yeast in warm water. Combine dry ... until crumbly. Add buttermilk and yeast. Mix well. Refrigerate ... thickness. Cut with biscuit cutter. Place in greased 7 ... minutes. Yield 1 dozen.
Dissolve yeast in warm water; mix with buttermilk. Sift flour and sugar ... you would regular biscuits. (Can keep in refrigerator ... 12 to 15 minutes.
Mix in order listed. Roll out dough or pinch off and bake at 350 to 375 degrees for 12 minutes. May be stored in refrigerator for days. Put ...
Combine yeast and warm water. Add all ... at 400°F until biscuits are browned. Do not preheat ... will keep in the refrigerator for 2 weeks.
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