ven to 375\u00b0F.
Biscuits: Sift the flour, sugar,
f frying up, put your biscuits in the oven, by time
Separate biscuits; dip the top of each in salad dressing, then in Parmesan cheese.
Place cheese side up on an ungreased baking sheet; sprinkle with mozzarella cheese.
Bake at 400 degrees for 9-11 minutes or until golden brown.
Serve warm.
esembles small peas. Stir in buttermilk with a fork just until
Heat oven to 400\u00b0.
Grease 10 muffin cups.
Brown ground beef in large skillet; drain grease.
Stir in barbecue sauce, onions and brown sugar.
Cook 1 minute to blend flavors, stirring constantly. Separate dough into 10 biscuits.
Place 1 biscuit in bottom and up sides, forming 1/2-inch rim.
Spoon about 1/4 cup of meat mixture into each biscuit lined cup.
Sprinkle each with cheese.
Bake at 400\u00b0 for 10 to 12 minutes, or until edges of biscuits are golden brown.
Cool 1 minute.
Remove from pan and eat.
our biscuits, up to a month.).
Continuing, add the buttermilk all
The recipe calls for 12 Frozen Rhodes Anytime, buttermilk biscuits, but I'm sure
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.
Sift together into a bowl, flour, baking powder, baking soda and salt.
Add solid vegetable shortening.
With a fork, blend mixture until it resembles coarse meal; then stir in buttermilk. Turn dough onto a lightly floured surface; knead lightly for 4 or 5 strokes.
Roll or pat into a 1/2 to 3/4-inch thick round.
Cut with a 2-inch biscuit cutter (or glass).
Place on a baking sheet and bake in a preheated 450\u00b0 oven for 10 to 15 minutes.
hortening still visible.
Add buttermilk and toss with fork until
Preheat oven to 450 degrees F.
Combine melted butter, onion, and dill in a large bowl.
Cut biscuits into halves or quarters and toss in the butter mixture to coat (they will look very wet- this is normal).
Place in a square baking pan (greased) and bake for about 8-10 minutes or until puffed and brown (be careful not to overbake or they will burn).
Serve warm.
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
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
ntil the edges of the biscuits are golden brown.
Remove
arge bowl. Stir in the buttermilk with a spatula until the