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Results 91 - 100 of 277 for angel yeast biscuits
91. ANGEL BISCUITS
Dissolve yeast in 1/2 cup warm water. ... needed. Roll 1/2 inch thick and cut biscuits. Let rise 1 hour. Bake at 400 degrees for 12-15 minutes.
Combine first 5 ingredients, mix well; cut in shortening. Dissolve yeast in water. Add yeast mixture ... with a 2-inch biscuit cutter and place 1/2 inch ... week before rolling out.
93. ANGEL BISCUITS
Dissolve yeast in warm water. Dissolve soda ... surface. Cut with biscuit cutter dipped in flour. Place ... in airtight container up to 2 weeks.
94. ANGEL BISCUITS
Dissolve yeast in warm water, let stand ... and cut with biscuit cutter. Bake on ungreased cookie ... minutes. For cinnamon biscuits I increase sugar to 1/2 ... chocolate chips and nuts.
In small mixing bowl, dissolve the yeast in warm water. Let stand ... floured 2 1/2" biscuit cutter. Dipping the cutter into flour between cuts. Place biscuits on an ungreased baking sheet. ... 10 to 12 minutes.
Dissolve yeast in lukewarm water. Into a ... and cut with biscuit cutter. Brush tops with melted ... refrigerator several days and used as needed.
97. ANGEL BISCUITS
Soften dry yeast in 1/4 cup warm water. ... cook. Let rise 1/2 hour before baking. This will keep for days in refrigerator. (Oven 400 degrees).
98. ANGEL BISCUITS
Mix together, let rise a little. Drop on greased (Pam) cookie sheet or muffin tins. Bake at 425 degrees until lightly brown.
99. ANGEL BISCUIT
Sift dry ingredients together; cut in shortening. Dissolve yeast in warm water and add ... for several days in the refrigerator or may be frozen.
100. ANGEL BISCUITS
Mix. Let stand 15 minutes. Cover in bowl. Refrigerate. Use as needed. Bake at 425 degrees.
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