BUTTERMILK BISCUIT: Prepare the butter by quartering
hortening, then stir in the buttermilk until the dough begins to
br>Unroll buttermilk biscuit dough. Separate each biscuit into two. Place biscuit dough halves
ix baking soda into buttermilk.
Mix buttermilk mixture into flour mixture
br>In medium bowl wisk buttermilk, yogurt and egg.
On
tir in buttermilk until just mixed.
Spoon the biscuit dough in
reparing the biscuits.
Separate biscuit dough into 10 biscuits. Pull
Measure biscuit mix into large bowl. In small bowl, stir together sour cream and milk; stir into biscuit mix to form a soft dough. Turn out onto surface dusted with additional biscuit mix; knead 10 times. Shape into an 8 x 8 inch square pan.
minutes.
Sprinkle each biscuit with 1 pinch cinnamon, 1
nd mushrooms.
Cut EACH biscuit into four even pieces with
Preheat oven to 375 degrees F (190 degrees C).
Press each biscuit into a 4-inch circle on a lightly floured surface. Spread 1/2 teaspoon pesto over top of each biscuit. Place 1 sausage link on the edge of each biscuit and roll dough around sausage. Cut each roll into 4 pieces and place on a baking sheet; sprinkle with Parmesan cheese.
Bake in the preheated oven until biscuits are golden brown and sausage is cooked, 8 to 10 minutes.
egrees Fahrenheit.
Cut each biscuit in half crosswise.
On
Place chicken in a slow cooker.
Heat broth in microwave; dissolve bouillon in broth.
Add next 4 ingredients to broth.
Pour over chicken.
Cover and cook on low for 6-8 hours, until chicken falls apart when poked with a fork.
Combine buttermilk biscuit mix and milk, then drop spoonfuls over chicken to form dumplings.
Cover and cook on high for 35 minutes or until dumplings are done.
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).
Preheat
oven
to
350\u00b0.
In a large bowl, mix together vegetables, roast beef and soup.
Spoon mixture into a 2 quart baking dish.
Bake 15 minutes.
Meanwhile in a small bowl, mix biscuit
mix and water with fork to make soft dough.
Increase oven
temperature to 400\u00b0.\tRemove casserole.
Top with spoonfuls of dough.
Return to oven.\tBake for 10 minutes.
Mix all ingredients, except buttermilk.
This makes a large amount and may be stored in an airtight container until ready to use.
When ready to use, add enough buttermilk for amount of mix used.
Mix flour and baking powder.
Blend in shortening.
Add buttermilk.
Knead over several times on floured board.
Press out and leave thick.
Cut into biscuits.
Bake at 450\u00b0 for 10 to 12 minutes.
With a pastry blender, cut shortening into flour.
Add buttermilk.
Mix on lightly floured board; knead for a few seconds, adding additional flour if necessary.
Roll out onto a lightly floured board into a 12 x 9-inch rectangle.
o 350\u00b0.
Set buttermilk out at room temperature.
Measure out buttermilk in measuring cup and let