Preheat oven to 375 degrees F (190 degrees C).
Spread each biscuit into a 2x4-inch oval using your hands. Brush hot mustard onto each biscuit. Place a sausage link across the short edge of each biscuit oval and roll up lengthwise. Cut each rolled biscuit into 4 round slices. Lay 'bites' onto a baking sheet. Sprinkle each 'bite' with Parmesan cheese.
Bake in the preheated oven until biscuits are browned, 18 to 20 minutes.
n a large bowl, blend biscuit mix, butter, egg yolks, beer
utter and sugar than other recipes because my family really likes
Preheat oven to 400 degrees. Spray a 8x8 glass baking dish with cooking spray.
Saute the onions in the oil until translucent. Combine all veggies, soups, milk, spices & chicken in large bowl. Set aside.
Mix the ingredients together for the biscuit mixture. Pour half of it in the bottom of the pie pan then spread out evenly.
Next, gently pour in the filling then top with the remaining biscuit mixture.
Bake 30 minutes or until the top turns golden and filling is completely heated through.
Preheat oven to 350 degrees F. Grease 9x13\" pan.
In large bowl, beat eggs and add sugar and vanilla. Stir in biscuit mix and pecans. Stir until moistened. Pour into prepared pan and bake 30-35 minutes. Cool before cutting into squares.
side.
Roll out each biscuit onto a lightly floured work
Cook sausage until no longer pink. Do Not Drain.
Stir in butter until melted.
Sprinkle with flour.
Gradually add milk. Mix well.
Add salt, pepper, and hot sauce.
Bring to a gentle boil and cook for 2 minutes, stirring constantly.
Serve over your favorite homemade or refrigerated biscuits.
I sometimes serve the sausage gravy over leftover potatoes from the previous night's dinner that I have fried up.
Recipe says serves 4, I find we rarely get more than 2 servings, so I often will double this.
Mix, with hand, one ingredient at a time.
Cover dough with a towel.
Let rise for 10 minutes, then punch down (knead 5 to 6 times).
Do this 6 times (every 10 minutes for 1 hour).
After last 10 minutes, punch (knead), pull off pinches of dough and roll in hand to form biscuit shape.
Dissolve yeast and sugar in warm water in medium bowl.
Mix in baking mix and milk until dough forms.
Gently smooth into ball on surface dusted with baking mix.
Knead 10 times.
Roll 1/2-inch thick.
Cut with 2-inch biscuit cutter dipped in baking mix. Place on ungreased cookie sheet.
Let rise in warm place about 30 minutes or until soft and puffed.
Heat oven to 425\u00b0.
Bake 6 to 8 minutes or until golden brown.
Makes about 10 rolls.
Have your butter ready.
These are wonderful!!!
Heat oven to 425\u00b0.
Dip cut up chicken in Pet milk; roll in mixture of Bisquick, salt, pepper and paprika.
Melt shortening in 13 x 9 x 2-inch pan in oven.
Add chicken and bake 50 to 60 minutes.
Make biscuit dough.
Move chicken to one end and cover with peach halves.
Spoon biscuit dough in other end.
Bake 15 minutes.
Make up your favorite biscuit dough or use any prepackaged biscuit mix.
Cook a cup of sliced onions in butter until melted, seasoned as you desire.
Spread the onion mixture onto the dough. Roll the biscuit dough flat as you would for a jelly roll, then spread with butter.
Roll up and bake following the instructions for baking biscuits.
asil. Simmer 10 minutes.\tPrepare dinner as directed on package. Spread
Dissolve yeast in water.
Add the biscuit mix and mix well. Knead about 1 minute on a board dusted with flour.
Shape into rolls and put on lightly greased baking sheet or muffin tins. Cover with damp cloth and let rise in a warm place, about 1 hour. Cook in 400\u00b0 oven for 10 to 12 minutes.
Combine soft cream cheese, chicken, onion, salt and pepper. Separate dinner rolls into rectangles, firmly pressing perforations and seal.
Cut each rectangle into 4 (4 x 5-inch) rectangles.
Place a heaping tablespoonful of chicken mixture on each rectangle.
Fold sides and ends of dough toward center and seal.
Shape into biscuits.
Place on cookie sheet, seam side down.
Brush with butter and sprinkle with bread crumbs.
Bake at 350\u00b0 for 25 minutes or until golden brown.
Yields 8.
1/2 cups of biscuit mix in a large bowl
Cut butter into biscuit mix until crumbly.
Combine the sweet potato and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times.
Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter.
Place on large ungreased cookie sheet bake at 450\u00b0F for 10 to 12 minutes or until golden.
Mix apples and spices and place in greased 9-inch pie plate. Combine white sugar, 1/2 cup biscuit mix (reserve the remaining cup), milk, eggs and 2 tablespoons butter.
Beat until smooth and pour over apples.
Mix remaining cup of biscuit mix with pecans, brown sugar and 3 tablespoons butter.
Sprinkle over apples.
Bake at 325\u00b0 for 50 to 55 minutes or until apples are tender.
Melt oleo in a 13 x 9-inch pan or dish.
Take cooking apples, peel and cut into chunks (about the size of a prune or smaller). Wrap biscuit layer around each piece of apple.
Place biscuit layers in melted margarine.
If there is some apples left over, cut in small pieces and spread around on top of other layers of apples.
Combine
biscuit
mix, cheese and poppy seed in a large bowl. Combine
egg
and
milk;
add
to biscuit mixture.\tMix vigorously for 1 minute.
Spoon into a lightly greased 8 1/2 x 4 1/2 x 3-inch loaf pan.
Bake bread at 350\u00b0 for 35 minutes or until golden brown.
Makes 1 loaf.
edium bowl, stir together the biscuit mix and milk just until