Crumble biscuits.
Remove crusts.
Cover biscuits with just enough warm water to moisten.
Soak several hours or until biscuits dissolve.
Add 1/2 cup sugar; let stand.
Beat eggs until foamy.
Add milk and sugar.
Beat until well mixed.
Add flavoring.
Generously grease pudding pan with fresh, unsalted butter.
Pour mix into pan.
Bake slowly until pudding sets.
Do not overbake.
Melt margarine in baking dish.
Salt and pepper the chicken to taste.
Dip chicken in melted margarine.
Add flour to margarine with a fork; work flour into margarine.
Add broth; stir until smooth.
Place in 350\u00b0 oven for 30 to 40 minutes.
Check in 15 minutes and stir mixture to smooth any lumps.
When chicken is done, put biscuits on top of chicken and gravy; either canned or homemade biscuits.
Bake until brown (serve hot).
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.
Boil chicken until done.
Remove
from
broth
and pull from bone,
tearing into small
pieces.
Place
chicken
into bottom of baking dish in a single
layer.
Combine
soup
and broth together; thicken enough to form gravy-like consistency. Pour across layered chicken and top
with
biscuits.
Bake
at 350\u00b0 to 400\u00b0 until biscuits are good and brown.
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 with a 2-inch cutter
With fork, stir together the baking mix and water to form a soft dough.
Turn out dough onto floured surface; knead 10 times. Roll out dough to 3/4-inch thickness.
Cut with 2-inch round cutter.
Place 1 inch apart on ungreased baking sheet.
Bake in a 400\u00b0 oven for 12 to 14 minutes or until golden brown.
Makes 12 biscuits.
MAKE 6-12 BISCUITS:
2 cups homemade biscuit-mix.
iplock bags for this recipe.
Remove biscuits from packages, separate. One
O INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should \"hold together
archment-lined rimmed baking sheet (biscuits should measure about 2 1
f the secrets of this recipe. The clumps of butter are
Mix sifted flour, milk and oil together with spoon.
Place extra flour in larger pan or cutting board to roll out biscuits on. Roll dough out in hands to make biscuits or place ball of dough on cutting board and roll to desired thickness.
Cut biscuits out with biscuit cutter and place in lightly greased pan to bake.
Bake at 400 degrees till golden brown on top and bottom.
This recipe should make about 8 to 10 biscuits.
esired thickness, thin for crispy biscuits and thick for more doughy
With fork, stir together the baking mix and water to form a soft dough.
Turn out dough onto floured surface; knead 10 times. Roll out dough to 3/4-inch thickness.
Cut with 2-inch round cutter.
Place 1 inch apart on ungreased baking sheet.
Bake in a 400\u00b0 oven for 12 to 14 minutes or until golden brown.
Makes 12 biscuits.
nd cinnamon together.
Cut biscuits in half.
Roll each
Place all the ingredients except biscuits in instant pot.
Place the lid on top and make sure set to sealing.
Press the manual button and select pressure time to 25 minutes.
Allow it to come to pressure to cook.
Meanwhile, prepare homemade biscuits or cook store bought biscuits.
Once finished, do a quick release to remove the pressure.
Remove the chicken and shred.
Return it back to the instant pot and stir to combine.
Serve in a bowl with a biscuit on top.
Sift flour with baking powder and salt.
Cut in shortening till mixture resembles coarse crumbs.
Add milk all at once and mix till mixture follows fork around bowl.
Turn out on lightly floured board.
Knead gently for about 1/2 minute.
Roll or pat 1/2 inch thick.
Flour rim of glass or biscuit cutter and cut out biscuits.
Put on (ungreased) cookie sheet and bake at 450\u00b0 for 12 to 15 minutes.