Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
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.
nto 8 biscuits. Separate 1 biscuit into 3 layers. Brush 1
/2 cups biscuit mix until crumbly; stir in blueberry mixture. Spread
nce set, use a small biscuit cutter to cut out rounds
Blueberry and White Chocolate Whipped Cream:<
/2 cups biscuit mix until crumbly; add blueberry mixture.
Spread
rozen berries, see note in recipe description above).
Continue to
Preheat oven to 325\u00b0.
In bowl, combine blueberries, Eagle Brand and lemon peel.
tester inserted in the biscuit top comes out clean and
0 mins.
To make blueberry layer: Combine blueberries,sugar,water
nto 8 biscuits. Split each biscuit in half to make 16
In bowl, combine berries, sweetened condensed milk and rind. In large bowl, cut 3/4 cup margarine into 1 1/2 cups biscuit mix until crumbly.
Add berry mixture.
Spread in greased 9-inch square baking pan.
In bowl, combine 1/2 cup biscuit mix and sugar; cut in 2 tablespoons margarine until crumbly.
Add nuts. Sprinkle over cobbler.
Bake at 325\u00b0 for 1 hour and 10 minutes or until golden.
Serve warm with ice cream and Blueberry Sauce.
Preheat oven to 325 degrees.
Combine blueberries, condensed milk, and lemon peel in bowl.
In large bowl, cut 3/4 cup butter into 1 1/2 cups biscut mix until crumbly; add blueberry mixture.
Spread in greased 9-inch square baking pan.
In small bowl, combine remaining biscuit mix and brown sugar; cut in remaining butter until crumbly.
Add nuts, sprinkle over cobbler.
Bake 1 hour or until golden brown.
Serve warm with ice cream and blueberry sauce.
Using a floured 2-inch biscuit cutter cut out shortcakes; reroll
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).