For the biscuits:
combine ingredients until crumbly
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
erve with a side of blueberry syrup. (RECIPE: One pint blueberries in
and cut approximately 6 BoBerry Biscuits with a biscuit or cookie
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.
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.
. Separate dough into 8 biscuits. Separate 1 biscuit into 3
To make the blueberry meringue, preheat oven to 250\
Add spoonfuls of the pureed blueberry mixture and swirl with a
O INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should \"hold together
Sift flour, sugar, salt and baking powder into a bowl.
Stir in Crisco and milk and mix well.
Form into biscuits or roll out and cut, if desired.
Place biscuits on greased pan and press very flat.
Bake at 425\u00b0 for 10 minutes.
Remove and brush tops with melted butter.
Return to oven and continue baking 10 minutes or until brown.
archment-lined rimmed baking sheet (biscuits should measure about 2 1
f the secrets of this recipe. The clumps of butter are
Blueberry and White Chocolate Whipped Cream:<
cut 12 to 16 biscuits, leaving biscuits intact.
Bake in upper
Mix dry ingredients.
Cut in Crisco until it becomes crumbly. Add buttermilk; stir with wooden spoon.
Put on floured board; pat out with hands.
Cut with biscuit cutter, small or large.
Bake at 400\u00b0 until biscuits have begun to brown.
Slip out of stove and brush quickly with margarine.
Return to oven; bake until brown enough.
Butter again if you like.
Bake at 400\u00b0 on a cookie sheet.
nd cinnamon together.
Cut biscuits in half.
Roll each
Top with shredded cheese. Arrange biscuits on top and bake at
eparate the dough into 8 biscuits.
Split each biscuit in