eat while making biscuits.
Biscuit crust:
Preheat oven to
Biscuit Dough For Cobbler: Stir together
xture resembles coarse crumbs.
Biscuit mix made with shortening should
n a large bowl, blend biscuit mix, butter, egg yolks, beer
Preheat oven to 400 degrees F.
In a mixing bowl, whisk together the Bob's Red Mill Biscuit Mix, Brown Sugar, and the Cinnamon.
Add the Shortening and mix until it resembles coarse crumbs.
Stir in Almond Milk, Egg, and Chopped Apple. Do not over-mix.
Drop by large spoonfuls onto parchment-lined baking sheet. Makes 8 drop scones.
Sprinkle Cinnamon-Sugar Topping over scones.
Bake for 9-10 minutes or until tops are very lightly browned.
Serve warm with jam.
br>In small bowl mix biscuit mix, 1/2 cup buttermilk
Mix the biscuit mix and milk. Drop by heaping teaspoonful on a greased cookie sheet. bake at 450\u00b0 about 10 minutes until delicately brown. Serve with freshly made butter and homemade strawberry jam.
ry ingredients are moist.
Drop biscuit dough by spoonfuls over the
br>Use these crumbs on recipes that call for bread crumbs
vermix.
Drop Biscuit Pan method: If you have a drop biscuit pan, spoon
il.
To prepare the biscuit dough, whisk the 1 1
Hold one biscuit edgewise in left hand; use first 2 fingers of right hand to bore good size hole in biscuit.
Pour hole full of Baldree syrup and squeeze lightly, working syrup into biscuit, then dig in. \"Betcha can't eat just one.\"
Preheat oven to
375\u00b0.\tIn
a
large
frying pan, brown ground beef, onions
and
green
pepper, drain, stir in tomato sauce, beans, garlic salt or powder and pinch of sugar and let simmer. Meanwhile, separate biscuit dough in ungreased 9-inch pie pan. Press
over bottom and sides to form crust.
Combine egg and 1 cup cheese.
Bake
at\t375\u00b0 for 25 minutes or until golden brown. Refrigerate any leftover.
Makes 5 servings.
In Dutch oven, combine soup, soup can of water, corned beef and undrained vegetables.
Bring to boil.
Stir together the biscuit mix and 1/3 cup water until moistened.
Drop biscuit mix from rounded tablespoonful atop bubbling stew, making 4 to 6 dumplings.
Sprinkle dumplings with dried parsley flakes.
Cover tightly.
Reduce heat; simmer 15 to 18 minutes.
In skillet, blend soup and 1/2 cup milk.
Add next 5 ingredients. Heat to boiling, stirring frequently.
Pour into 1-quart casserole.
Combine biscuit mix and 1/3 cup milk as directed on package.
Drop by spoonfuls onto hot chicken mixture. Bake in very hot oven at 450\u00b0
for 10 to 15 minutes, or until biscuits are lightly browned.
Makes 4 servings.
Mix margarine, sugar and biscuit mix until crumbly.
Stir in milk until dough forms.
Beat 15 strokes.
Drop by rounded tablespoonfuls 2-inches apart on lightly greased cookie sheet. Make a shallow well in center of each with back of spoon.
Fill with 1 teaspoon preserves.
Bake 10 to 15 minutes or until golden at 350\u00b0.
While warm, drizzle with glaze.
Makes 12.
Combine biscuit mix and sugar.
Add raisins and milk, stirring until dry ingredients are moistened.
Drop by heaping tablespoonfuls onto a lightly greased baking sheet.
Bake at 425\u00b0 for 10 minutes.
Heat oven to 350\u00b0.
Mix together biscuit baking mix, margarine and sugar until crumbly.
Stir in milk.
Drop by rounded tablespoons about 2-inches apart on a lightly greased cookie sheet. Make a shallow well in center of each.
Fill with 1 teaspoon of preserves (any flavor).
Bake until golden brown, about 18 to 20 minutes.
While warm, drizzle with Glaze.
minutes. Add to cornbread-biscuit mixture and stir in stock
Crumble biscuits, sprinkle them with sugar and enough milk to soften; set aside.
Blend the eggs, sugar, cocoa and milk.
Add biscuit mixture.
Cook, stirring, until thick.
Add margarine and vanilla.
Pour into large baking dish.
Cover with meringue.
Bake until light brown at 350\u00b0 for 30 to 40 minutes.