ven to 375\u00b0F.
Biscuits: Sift the flour, sugar,
f frying up, put your biscuits in the oven, by time
The recipe calls for 12 Frozen Rhodes Anytime, buttermilk biscuits, but I'm sure
hortening still visible.
Add buttermilk and toss with fork until
ith 2 cups buttermilk. Refrigerate 2 hours.
Cook buttermilk biscuits as directed
Grease a pan or cookie sheet lavishly with butter (lots of butter).
Sprinkle with lots of Parmesan cheese (on top of the butter).
Open a can of Pillsbury buttermilk biscuits.
Plop into the pan or on the cookie sheet.
Turn biscuits over and coat on both sides.
Follow directions on the can for baking.
So incredibly simple.
Heat oven to 350*.
Open biscuits, on a lightly floured surface roll them flat.
Place a slice of cheese and 2 sausage links on the biscuits. Roll up.
(I used frozen links and thawed them partially in the microwave first.).
Place on the baking sheet, seam side down.
Bake until golden brown about 15-18 minutes.
To complete the breakfast, make your favorite eggs, grab a piece of fruit and enjoy!
epper to taste.
Cut biscuits in half and place on
Heat oven to 400\u00b0.
Pull easy open tab.
Place biscuits 1/4-inch apart in two rows on ungreased cookie sheet.
Bake 12 to 14 minutes or until golden brown.
Remove and serve hot.
Makes 10 biscuits.
auce has thickened.
Cut biscuits in half and place on
eas.
Stir in the buttermilk and plop it onto a
eep butter firm.
Add buttermilk; stir well with a fork
arge bowl. Stir in the buttermilk with a spatula until the
egrees.
For 9 thicker biscuits, grease a square 8\" or
ot over knead or the biscuits will be tough).
Gently
BUTTERMILK BISCUIT: Prepare the butter by
Top with shredded cheese. Arrange biscuits on top and bake at
y hands). Pour in the Buttermilk. Use a spatula or spoon
Preheat oven to 450\u00b0F.
Combine Bisquick, chives and Parmesan. Using a fork, stir in buttermilk until dough just comes together. Turn out onto a lightly floured work surface and knead until smooth. Flatten into a 1/2 inch-thick disk then cut out 12 biscuits with a 3 1/2 inch fluted biscuit cutter. Transfer biscuits to a baking sheet and brush tops with egg white. Place a parsley leaf in the center of each biscuit and brush with egg white. Bake for 10 mins, or until golden brown.
ith fork, stir in enough buttermilk until mixture leaves sides of