nd with a pastry blender, until mixture resembles coarse crumbs.
Biscuit
Soften yeast in water; let stand while combining sour cream, sugar and baking soda in large bowl.
Add 2 cups biscuit mix, then yeast mixture.
Mix well.
Stir in 3 more cups biscuit mix.
Turn dough onto board dusted with 1/2 cup biscuit mix; knead to form smooth ball.
Shape dough into small rounds the size of a walnut. Place close together in buttered 9 x 13 x 2-inch pan.
Let rise until doubled in bulk.
Preheat oven to 375\u00b0.
Bake rolls 15 minutes, or until done.
Makes 72 bite size rolls.
Combine beef cubes with biscuit mix, salt, pepper, and paprika
ngredients.
Add sugar and yeast; stir until dissolved.
Stir
lanch potatoes by covering them with boiling water; drain. Add potatoes
Sift all dry ingredients together.
Mix in shortening with fork.
Dissolve yeast in milk and proceed as you would for any other biscuits.
Mix well and roll out and cut with biscuit cutter.
Grease pan and grease biscuits with melted fat.
Set aside until ready to bake (15 or 20 minutes).
Bake at 375\u00b0 for 15 or 20 minutes.
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.
Add beaten egg to milk and mix with yeast and sugar dissolved in water. Cut shortening into flour.
Mix flour and liquid to form soft dough.
Knead gently on well floured board. Roll about 3/8-inch thick.
Cut with large biscuit cutter. Brush the top with melted shortening or butter.
Fold into pocketbook rolls.
Place on a greased baking pan.
Cover with towel and allow to rise for 2 to 4 hours at room temperature until about double in size.
Bake at 400\u00b0 for 10 to 15 minutes.
Mix yeast and warm water in bowl.
In another bowl, beat egg, sugar and shortening together; mix well.
Add cold water and mix with yeast.
Add flour and salt and mix well.
Place in greased bowl; grease top.
Cover and store in refrigerator overnight. Take out amount you want to use.
Flour and roll out.
Cut biscuit size.
Let rise 2 to 3 hours.
Grease top with butter.
Bake at 400\u00b0.
Remaining dough must be used in 3 days.
May be baked at one time and frozen.
Place together in bowl, warm water and yeast.
Sift together flour, sugar, baking soda, baking powder and salt.
Cut into flour mixture the shortening.
Stir in buttermilk.
Next, mix in softened yeast mixture.
Pour out on floured board.
Turn over twice to flour both sides.
Roll to 1/2-inch thickness and cut out desired size biscuits.
Place in buttered baking pan and butter each biscuit on top if desired.
Place in 425\u00b0 oven for 10 to 12 minutes.
This dough may be placed in refrigerator for use at a later time.
arm water(100 - 110 degrees) with yeast in a medium sized bowl
Put 2 cups of sifted bread flour in a bowl with yeast, sugar and salt.
Pour warm milk, warm water and margarine into bowl.
Mix with electric mixer 2 minutes, gradually add other flour until dough is kneadable.
Put in another bowl and let rest 10 to 15 minutes.
Punch down now and make into rolls.
Place on a biscuit pan and let rise again, about 30 minutes.
Now bake at 400\u00b0 for about 15 minutes.
Butter tops and eat.
You'll need some jelly.
In large bowl, scramble sugar with yeast.
Add salt and mix
Preheat oven to 425.
Remove ham from packaging anc cover loosely in foil. Bake to warm ham through, 25-30 minutes.
Make the sauce by combining all of the ingredients in a bowl.
Make the biscuits: Combine prepared biscuit mix with cheddar cheese and nutmeg. Bake biscuits on a nonstick cookie sheet (according to package directions).
Melt margarine and mix yeast and water. Place melted margarine and sugar in a bowl. Mix, then add egg. Combine with yeast and water. Add flour and mix well. Put in container with tight lid. Refrigerate overnight. Put spoonful of dough in well-greased muffin tins. Bake at 450\u00b0 for 20 minutes.
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.
b>with 1 teaspoons of Sriracha chili sauce. Brush mixture over each biscuit
My grandfather was nicknamed \"Preacher\" because his father was a United Methodist minister.
At any family gathering, Preacher would always make the rolls.
Just before he died, he asked me to come watch him so that I could carry on the family tradition.
I guess he knew his time with us was short.
Here is a beloved family recipe with Preacher's hints.