and cut approximately 6 BoBerry Biscuits with a biscuit or cookie
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).
Heat oven to
425\u00b0.
Heat margarine in rectangular pan, 13 x 9 x 2-inch,
in oven until melted.
Mix baking mix, salt, paprika and pepper;
coat
chicken.
Place\tchicken, skin side down, in pan.
Bake\t35 minutes.
Prepare Herb Biscuits.
Turn chicken, pushing to one
side of pan.
Drop dough by spoonfuls into pan in single layer next to chicken.
Bake until biscuits are light brown and
chicken is done, about 15 minutes.
Makes 4 servings.
Turn oven off and let biscotti remain in oven until crisp
oo.) Now here is the recipe for how to use this
O INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should \"hold together
archment-lined rimmed baking sheet (biscuits should measure about 2 1
f the secrets of this recipe. The clumps of butter are
Mix the strawberries with lime juice and 1 tbsp sugar and leave to stand for 15 minutes. In a separate bowl mix the mascarpone, milk and 2 tbsp sugar until well combined.
Transfer the mascarpone mixture to a piping bag then layer glasses with the mascarpone mixture, broken biscotti and strawberries. Serve immediately.
nd cinnamon together.
Cut biscuits in half.
Roll each
Top with shredded cheese. Arrange biscuits on top and bake at
With fork, stir together the baking mix and water to form a soft dough.
Turn out dough onto floured surface; knead 10 times. Roll out dough to 3/4-inch thickness.
Cut with 2-inch round cutter.
Place 1 inch apart on ungreased baking sheet.
Bake in a 400\u00b0 oven for 12 to 14 minutes or until golden brown.
Makes 12 biscuits.
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen biscuits with whipping cream; sprinkle
rown.
Remove and slice biscotti logs at a 45-degree
eep them crisp. Stored properly, biscotti will last up to a
inutes or until golden. Remove biscuits from baking sheet. Cool slightly
days.**.
TIPS *Pulse biscotti in food processor to make
ore oil for a softer biscotti, less oil for a crunchier
cutting board. Slice the biscotti diagonally very thinly (about 1
eanwhile, to make the baklava biscotti, preheat oven to 400\u00b0F