BUTTERMILK BISCUIT: Prepare the butter by quartering
hortening, then stir in the buttermilk until the dough begins to
Mix dry ingredients together first and set aside.
Mix eggs, butter milk, and melted butter together.(Yes the melted butter will congeal into little drops if the buttermilk is cold, room temperature works best).
Combine all together.
Non-stick pan with butter is the best.
br>In medium bowl wisk buttermilk, yogurt and egg.
On
eturn to fridge. Measure out buttermilk and set aside. Sprinkle flour
br>Drop spoonfuls of Cheddar Biscuit topping over the veggies.
egrees C).
Place the biscuit mix into a bowl, and
Mix flour, baking powder, baking soda, and salt.
Cut in shortening.
Add buttermilk; mix well.
As told in recipe, look for a texture like \"velvet\". If sticky, dust with flour and work till smooth as velvet and either roll out by hand or on a floured surface 1/2-inch thick and cut.
Bake at 450\u00b0F for 15-25 minutes on a lightly sprayed pan. Depending on oven, just make it golden brown. (Brush tops of biscuits with butter when you take them out of oven for a nice finish and taste).
Mix biscuit mix, sour cream and club soda.
Pat out on floured wax paper until dough is not sticky.
Cut out biscuits and place them on greased pan.
Brush half the melted margarine on top of biscuits before baking and the rest after baking.
Bake in preheated 400\u00b0 oven until brown.
enter of dry mixture. Add buttermilk all at once to dry
00b0F (82\u00b0C).].
Add buttermilk.
Mix well. Transfer to
ixing bowl and stir in Buttermilk.
Spray a 9\" metal
Mix together berries or fruit, water, Jell-O and sugar.
Place into a 2-quart casserole, cover and place in microwave on High for 5 to 7 minutes, stirring after 3 minutes. In a small bowl, stir together biscuit mix, the 1/4 cup sugar, nutmeg, milk and vanilla. Stir only enough to blend.
Using a tablespoon, drop 8 dumplings on top of Jell-O mixture in a circle around the edge of the dish. Place uncovered dish in microwave oven and cook for 5 to 7 minutes, giving dish 1/4 turn every 2 minutes until dumplings are no longer doughy.
/4 cup of the buttermilk. Mix on low speed briefly
enter of flour mixture; add buttermilk all at once and stir
br>Unroll buttermilk biscuit dough. Separate each biscuit into two. Place biscuit dough halves
owl, whisk egg until fluffy. Whisk in buttermilk, light brown sugar, oil
Add ingredients together. Batter will be sticky. Transfer to lightly floured work surface. Use floured fingers to pat dough to 1-inch thickness. Use a 2 1/2-inch round biscuit cutter. Bake for 18 to 20 minutes until brown.
Add all dry ingredients together.
Dissolve yeast in warm water and add to buttermilk and oil.
Add milk mixture to flour mixture and stir.
Let set overnight in refrigerator.
Take out what is needed at a time.
Grease pan and put a little butter on top of biscuits and bake at 450\u00b0.
Dough will keep for 2 weeks in refrigerator.
ix baking soda into buttermilk.
Mix buttermilk mixture into flour mixture