and cut approximately 6 BoBerry Biscuits with a biscuit or cookie
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.
nch thick.
CUT out biscuits - pressing straight down - with a
ream scoop, according to the recipe) onto a well-greased baking
nto a bowl.
Add Crisco shortening and cut into flour
Cut Crisco into flour.
Add buttermilk and mix well.
Add your cooked and mashed sweet potatoes to your batter.
Fold in.
Do not overmix. Roll out on floured board and make your biscuits.
Bake in hot oven until done at 450\u00b0 for 10 to 12 minutes.
Cut open biscuits and add butter and brown sugar.
Can use your own biscuit recipe.
ngredients together.
Cut in Crisco until mixed thoroughly.
Add
O INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should \"hold together
Mix and let set for 5 minutes.
Roll about 1 inch thick and cut with biscuit cutter.
Place on greased pan.
Allow space between biscuits to rise and spread out.
Bake
at 450\u00b0 for 10 to 15 minutes.
Recipe may be halved.
Whole recipe makes a lot of biscuits.
Mix flour, shortening, sugar and yeast (dissolved) with a pastry blender or fork.
Slowly add buttermilk.
Knead well.
Cut out biscuits and bake 10 to 20 minutes at 400\u00b0 (depends on oven). Do not let biscuits rise.
Makes tall, moist biscuits.
This is the only recipe I ever use.
Serve with fried chicken, sausage gravy or just jelly and honey.
A big family favorite.
archment-lined rimmed baking sheet (biscuits should measure about 2 1
f the secrets of this recipe. The clumps of butter are
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.
esired thickness, thin for crispy biscuits and thick for more doughy
esired. Bake according to specific recipe directions.
For a DOUBLE
Mix all ingredients.
Knead into dough.
Shape or cut into biscuits.
Bake at 400\u00b0 until brown.
Recipe from the 1890's. Biscuits will keep 1 to 2 weeks and travel well.
ut a big handful of Crisco on top.
Add a
dd milk, flavoring, oil and Crisco.
Melt butter ahead and
nd cinnamon together.
Cut biscuits in half.
Roll each