Dredge chicken pieces in flour; brown in butter and oil.
Add 1 tablespoon of flour and rest of ingredients, except biscuit recipe.
Cover and cook on low 30 minutes.
Add more stock as needed.
Use any good 2-cup flour biscuit recipe, adding to it 1 tablespoon\tsugar
and
an\textra tablespoon shortening.
Roll dough thin.
Cut
large
biscuits
and
bake
in a quick oven. When brown\tand still very hot, put a square of butter in each and add sweetened strawberries and whipped cream.
Cut chicken in small chunks.
Cook vegetables until tender. Mix ingredients and place in a 9 x 13-inch casserole dish.
Using biscuit recipe on back of Bisquick, roll and cut out biscuits. Place on top of chicken and vegetable mixture, side by side.
Bake at 350\u00b0 for 30 minutes or until brown.
Heat oven to 400\u00b0.
Grease 10 muffin cups.
Brown ground beef in large skillet; drain grease.
Stir in barbecue sauce, onions and brown sugar.
Cook 1 minute to blend flavors, stirring constantly. Separate dough into 10 biscuits.
Place 1 biscuit in bottom and up sides, forming 1/2-inch rim.
Spoon about 1/4 cup of meat mixture into each biscuit lined cup.
Sprinkle each with cheese.
Bake at 400\u00b0 for 10 to 12 minutes, or until edges of biscuits are golden brown.
Cool 1 minute.
Remove from pan and eat.
inutes.
Carefully turn the biscuit bowls up-side down onto
ith 1 slice of Kraft American cheese.
Then open and
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
ot and bubbly.
Separate biscuit dough into 10 biscuits.
0 biscuits.
Place 1 biscuit in each greased muffin cup
ust a plain milk gravy recipe, form the sausage into patties
minutes. Add to cornbread-biscuit mixture and stir in stock
Stir together biscuit mix and cheese.
Add milk and stir until well blended. On floured surface, roll dough to a 5-inch circle. Cut into 6 wedges.
Set aside.
Grease 10 muffin cups.
Brown ground beef in large skillet; drain.
Stir in barbecue sauce, onion and brown sugar.
Cook 1 minute, stirring constantly.
Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides.
Spoon about 1/4 cup of meat mixture into each biscuit.
Sprinkle each with cheese. Bake at 400\u00b0 for 10 to 12 minutes or until edges of biscuits are golden brown.
Cook 1 minute; remove from pan.
Yields 10 servings.
Preheat oven to 400\u00b0.
Grease 10 muffin cups.
Brown ground beef in a large skillet, then drain.
Stir in barbecue sauce, onions and brown sugar.
Cook 1 minute to blend flavors.
Stir constantly.
Separate dough into 10 biscuits and place them into the muffin pan.
Firmly press biscuit down inside the pan and up along the sides. Spoon about 1/4 cup of the meat mixture into each biscuit.
Sprinkle cheese on top.
Bake at 400\u00b0 for 10 to 12 minutes or until golden brown.
Cool 1 minute, then remove from pan.
Heat until bubbly. Spoon into biscuit-lined pan. Arrange cheese slices
Cut Crisco into flour.
Add buttermilk and mix well.
Add your cooked and mashed sweet potatoes to your batter.
Fold in.
Do not overmix. Roll out on floured board and make your biscuits.
Bake in hot oven until done at 450\u00b0 for 10 to 12 minutes.
Cut open biscuits and add butter and brown sugar.
Can use your own biscuit recipe.
Dissolve sugar and water.
Add margarine, ginger, nutmeg and salt.
Boil until it is like a thin syrup.
Add vanilla.
While syrup comes to a boil, make biscuit dough (any biscuit recipe will do).
Put sweet potatoes and sugar in saucepan; cover with water. Heat to boiling point.
Drain potatoes.
Line bottom and sides with thin strip of biscuit mix.
his: Bottom bun, one slice, american cheese, first patty, second slice
Preheat oven to 425 degrees F.
Saute onion in olive oil until soft, not brown, set aside.
In the meantime, combine biscuit mix, first 1/2 cup cheddar cheese and buttermilk until smooth (will be sticky).
Spread into a sprayed 8\" or 9\" round baking pan or pie dish.
Mix together the cheddar and parmesan cheese combination and the egg.
Spread over the batter.
Sprinkle with the sauted onion and poppyseeds.
Bake for 20 minutes.
Cut into wedges.
Melt butter in a large skillet. Add onion, celery and mushrooms. Saut 2 to 3 minutes until tender. Whisk in chicken soup and milk and cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add cheese, stirring constantly, until melted. Stir in chicken, peas, carrots, pimiento, salt and pepper. Cook over low heat 8 to 10 minutes. Spoon into Biscuit Bowls.