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Results 71 - 80 of about 860 for no rise biscuits
Mix yeast and water. Let sit. Mix all ingredients. Store in sealed container over night. Use as needed. This will keep for a while. Bake at ...
Pour oil into milk and ... out. Cut into biscuits. Bake at 450 degrees ... minutes. For better browning, brush the top with butter before baking.
Combine all ingredients; mix well. ... 3/8 inch thick. Cut biscuits. Bake on lightly greased baking sheet at 450 degrees for 10 to 12 minutes.
74. CHEESE BISCUITS
Mix flour and Crisco until ... surface and knead a few times. Roll out 1/2-inch thick and cut with biscuit cutter. Bake at 425°F for 15 minutes.
Sift dry ingredients together, dissolve ... and turn the biscuits in it. Bake at 425 ... brown. Dough can be kept several days in refrigerator.
Mix together. Let rise for 30 minutes. Can use ... refrigerator. Bake at 400 degrees for 12 minutes. Can stay stored in refrigerator for 2 weeks.
77. EASY BISCUITS
May be rolled on flour and cut or rolled by hand and flatten. Place in greased pan and bake for 15 minutes until golden brown at 425 ...
78. FLUFFY BISCUITS
Put flour in mixing bowl. Cut in all of shortening. Add milk. Pour out on floured counter top. Roll out about 1 inch thick. Cut and bake at ...
79. HARDEES BISCUITS
Sift: Add: Mix until flaky. ... Turn on floured board and knead 10 times. Roll out and cut biscuits 1" thick. Bake at 450 degrees for 15 minutes.
In bread tray or b ... well. If making biscuits, pinch off biscuit size ... a preheated 400 degree oven about 12 minutes or until brown on top.
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