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Results 61 - 70 of 387 for crisco biscuit
Cut in Crisco like you would for pie ... cookie sheet at 375 degrees about 15 to 20 minutes. (NOTE: If mixture is a little dry, add more milk.)
62. HARDY'S BISCUITS
Blend flour and Crisco. Mix with yeast/water mixture. ... can keep dough in refrigerator up to 2 weeks. Brush hot biscuits with melted butter.
Mix all ingredients together. Cut in shortening. Add enough milk to hold dough together. Knead a couple of times on floured board. Pat or ...
Preheat oven to 450°F. Dissolve ... flour, sugar and Crisco in large mixing bowl. Add ... to make out biscuits and let rise at room ... minutes or until brown.
Mash cheese and crisco; cream well. Add flour ... on ungreased cookie sheet. Bake at 450°F for 10 minutes. Balls will flatten as they cook.
Roll out dough to about ... Place a little Crisco shortening on pan. Add a ... it thicken. Add 2 or 3 cups of milk, stir it until it thickens.
67. DROP BISCUITS
Mix flour, baking powder, and salt in bowl. Cut in Crisco with 2 knives or pastry ... minutes. Makes 16 biscuits. If you prefer little round biscuits, use muffin pans.
Combine sweet potatoes, shortening, spice, ... pan, then make into biscuits and place on cookie sheet. Bake at 325°F until golden and done.
Mix baking powder and flour. ... lightly browned. Let cool. Makes 40-60 cookies (hard biscuits) which are great for dunking in coffee or wine.
Blend flour and Crisco well. Add buttermilk as needed ... Grease a medium iron skillet; preheat. Bake for 9 to 10 minutes on top rack at 500°F.
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