tep.
Pour in the buttermilk, and stir just until everything
o 350\u00b0.
Set buttermilk out at room temperature.
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).
eat while making biscuits.
Biscuit crust:
Preheat oven to
loured 2- or 3-inch biscuit cutter or a drinking glass
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.
Melt 1 tablespoon Crisco in cast-iron skillet at 500\u00b0 in oven. Blend dry ingredients and cut in 2 tablespoons Crisco. Mix buttermilk in with a fork.
Knead lightly.
Pat out in flour. Cut with cutter.
Put in frypan. Turn to coat.
Bake 10 minutes at 500\u00b0.
Preheat oven to 425\u00b0F. Combine flour, baking powder, baking soda, garlic salt, scallion and thyme. With a pastry blender, cut in butter until butter is the size of small peas. Stir in buttermilk. Drop 1 1/2 tbsp mounds of dough onto a greased baking sheet and bake for 12 mins, or until light golden brown. Serve warm.
Combine buttermilk, sugar, biscuit mix, eggs, butter, vanilla and nutmeg in blender container.
Cover and blend 3 minutes.
Pour into greased 9-inch pie pan.
Sprinkle with pecans.
Bake at 350\u00b0 or 45 minutes.
Serve warm or cool.
Makes 6 servings.
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.
Biscuit Dough For Cobbler: Stir together
Heat oil (2 to 3 inches) in a Dutch oven to 375\u00b0.
Mix flour, 1/4 cup sugar, the salt, baking powder, nutmeg and baking soda in a large bowl.
Add oil, buttermilk and egg; beat with a fork until smooth.
Drop batter by teaspoonfuls (do not make too large or they will not cook through) into hot oil.
Fry about 3 minutes or until golden brown on both sides; drain on paper towels.
Immediately roll in sugar.
Makes about 3 1/2 dozen drop doughnuts.
Heat
oil
(2
to 3 inches) in Dutch oven to 375\u00b0.
Mix flour, sugar, salt, baking powder, nutmeg and baking soda in a large bowl.
Add
oil,
buttermilk
and
egg;
beat with fork until smooth.
Drop batter
by teaspoon (do not make too large or they will not
cook
through)
into
hot
oil.
Fry about 3 minutes or until golden
brown
on
both sides; drain on paper towels. Immediately roll in sugar.
Measure
flour
into
bowl, add baking powder, soda and salt. Stir
to
blend.
Cut in shortening with pastry blender or
fork until mixture resembles coarse meal.
Add buttermilk, stir
until ingredients are well moistened with fork.
Drop by tablespoonfuls onto greased baking sheet.
Bake at 450\u00b0 for 12 to 15 minutes. Makes 1 dozen.
Set oven to 350 degrees.
In a bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon.
Cut in cold butter, until mixture has a consistancy of coarse meal.
Add raisins (or cranberries).
In another bowl, beat together buttermilk and eggs.
Stir in liquid ingredients into dry.
Stir together to form a smooth dough (don't overbeat).
Drop by heaping tablespoonfuls onto a greased baking sheet.
Bake 15-20 minutes, or until golden.
Preheat oven to 450\u00b0.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and pepper in a medium bowl; stir well with a whisk.
Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese; toss well to combine. Add buttermilk; stir just until moist. (If too dry add another tablespoon buttermilk.) Drop dough into 8 equal mounds on a baking sheet coated with cooking spray.
Bake at 450\u00b0 for 13 minutes or until edges are lightly browned.
Cream sugar and butter; add eggs and vanilla.
Mix in dry ingredients.
Add alternately to creamed mixture with buttermilk. Drop on cookie sheet and top with colored sugar.
Bake at 375\u00b0 for 10 to 12 minutes.
Mix all together.
Drop cookies by teaspoon and sprinkle with sugar.
Bake at 375\u00b0 for about 15 minutes.