Preheat oven to 375\u00b0. Shred cheese and mix all ingredients. Form into one inch balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes 6 dozen. Sausage cheese balls can be frozen uncooked.
For a firmer texture add an extra 3 cups of baking biscuit mix and an extra 2 cups of shredded cheese to the ingredients listed above.
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Stir together the biscuit mix, milk and cayenne in
Preheat oven to 375\u00b0. Mix all ingredients, form into one inch balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes 6 dozen. These may also be frozen uncooked. For a firmer texture add an extra 3 cups of baking biscuit mix and an extra 2 cups of shredded cheese to ingredients listed above.
then carefully mix in salt, baking soda, baking powder, and sugar. Blend
n a large bowl, blend biscuit mix, butter, egg yolks, beer
Mix flour, powdered milk, baking powder and salt in a 4-quart storage container.
Blend/cut in shortening using a pastry blender or electric mixer until fine crumbs are obtained.
Store in tightly covered container.
Keep refrigerated for up to 3 months. Makes about 7 cups of biscuit mix and it can be used in recipes that call for commercial biscuit mix such as dumplings, pie crust, sugar cookies and any baking mix recipe.
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MAKE BISCUIT DOUGH:
Whisk together flour, baking powder, and
tand 5 minutes.
Add biscuit mix, stirring just until dry
Melt the butter and chocolate together and stir.
Mix in the well broken biscuits, nuts and essence/extract and pour into a 10\" by 15\" baking tin, lined with greaseproof paper.
Smooth to a level top and leave it to set. Cut into fingers (literally a finger thick).
Preheat oven to 400 degrees.
Combine garlic butter ingredients, mixing well.
Combine biscuit ingredients in a medium bowl.
Mix until well combined.
Drop approximately 1-2 Tablespoon portions of the dough onto an ungreased cookie sheet.
Brush garlic butter on top before baking.
Bake for 14-16 minutes or until the tops of the biscuits begin to turn light brown.
Brush garlic butter on top before serving.
Serve warm.
ood processor pulse the flour, baking powder, 1/2 teaspoon salt
ixing bowl, combine the flour, baking powder and salt. Mix well
Heat oven to 400\u00b0F.
Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
Stir all ingredients except berries just until moistened.
Gently stir in blueberries.
Divide batter evenly among cups.
Sprinkle coarse sugar over top of each cup of muffin batter.
Bake 13 to 18 minutes or until golden brown.
In a medium bowl whisk together flour, salt and baking powder.
Cut in the butter to resemble coarse cornmeal.
Add the milk and quickly stir to gather dough into a ball.
Gently, on a lightly floured board roll out to fit the pie plate or top of a deep dish pie.
**Ifyou need this partially baked roll the biscuit dough 1/4 inch thick, place lined pie plate/dish in a 350 degree oven for 10 minutes, fill and continue recipe for pie.
br>Grease an 8x8x2-inch baking pan.
In a large
nd flour two 9 inch baking pans or three 8 inch
arge bowl, whisk flour with baking powder, baking soda, salt, thyme, sage
ixture resembles coarse crumbs.
Biscuit mix made with shortening should
egrees.
Sift flour, sugar, baking powder, and salt together in
Preheat the oven to 350 degrees; grease a 12-cup muffin tin with butter and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
Add the butter and rub it into the flour with your fingertips till the mixture is mealy.
Add the buttermilk and stir till the dough is slightly firm.
Spoon the mixture into the prepared muffin tin and bake in the center of the oven till brown and crusty, 40-45 minutes.