In a small bowl, combine the flour and cheese. Stir in milk and mayonnaise just until moistened. Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425 degrees F for 17-20 minutes or until golden brown.
Sift dry ingredients together into bowl. Cut in shortening until crumbly. Add milk, stirring until just mixed. Knead lightly, on floured surface, 6-8 times. Pat out to 1/2 inch thickness. Cut with floured cutter, placing 1/2 inch apart on baking sheet.
Divide each biscuit into 3 layers. Place on baking sheet. Mix other ingredients together and spoon small amount onto each biscuit. Bake at 350 degrees F for 15-20 minutes.
Heat oven to 400 degrees F. Sift together in a bowl; the flour, baking powder, sugar, salt, and cream of tartar. With a pastry blender, cut in butter or margarine until consistency of coarse crumbs.
Preheat oven to 400 degrees F.. Blend together maple syrup and butter. Pour into ungreased 8x8x2-inch baking pan. Place pan in preheating oven until butter melts.
We think these biscuits are great with homemade soups. In a large bowl, combine the flour, sugar, baking powder, onion powder, garlic powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs.
Combine butter, orange juice, water and sugar in saucepan and boil until sugar is well dissolved. Stir in orange rind. Pour into 2 1/2 qt. oblong casserole.
Preheat oven to 400 degrees F. In large bowl, combine flour, sugar, baking powder and salt. Using pastry blender, cut in shortening until mixture resembles coarse crumbs.
Preheat oven to 375 degrees F. In medium bowl, combine coconut, brown sugar, nuts, butter and milk; mix well. Spread onto bottom of 9 inch square baking pan.
Preheat oven to 450 degrees F. In medium bowl, combine baking mix, milk and cheese; stir until just moistened. Drop tablespoonfuls of dough, 2-3 inches apart, onto greased baking sheet.
Preheat oven to 400 degrees F. Pour butter into 8 or 9 inch round cake pan; tilt pan to evenly coat bottom of pan. Sprinkle evenly with onion; oregano and basil.
In a bowl, combine flour and baking soda. Add sour cream and oil; stir just until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2-1/2-inch biscuit cutter.
Preheat oven to 400 degrees F. In a large bowl, use a fork to mix the dry ingredients. Cut butter into the mixture until it forms coarse crumbles (do not stir). In a cup, mix egg and milk. Stir milk mixture into flour mixture, just until blended.
Recipe for Sour Cream Biscuits. Add the sifted dry ingredients to the whipped sour cream, roll and cut into biscuits. Bake in a hot oven 425 degrees F for 12-15 minutes.
Recipe for Bacon Cheese Biscuits. In a large bowl, combine dry ingredients. Cut in shortening. Stir in milk just until combined. Fold in cheese and bacon. Turn onto a floured surface. Knead 4 or 5 times. . .
Mix dry ingredients. Cut in shortening. Gradually add milk and stir in pepperoni and cheese just until combined. Drop by tablespoons on ungreased cookie sheets.
Recipe for Never-Fail Biscuits. Mix dry ingredients, then cut in shortening; add egg and milk. Mix just until it hangs together. Drop onto a baking sheet. . .
Heat oven to 450 degrees F. In large bowl combine flour, baking powder, dill, pepper, basil, salt, baking soda and thyme. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
Ozark Gardens Buttermilk Biscuits
Ozark Gardens Buttermilk Biscuits Recipe. Turn out on well floured board; knead lightly but well, adding more flour as needed to make dough that is easily handled. Roll to 1/2 inch thick and cut with a 2 inch cutter. . .
Cut butter into flour (like coarse crumbs) add milk, knead, roll 1/2 inch thick bake on ungreased cookie sheet at 400 degrees F for 15 minutes after baking brush lightly with butter to keep them soft.
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