Use any good 2-cup flour biscuit recipe, adding to it 1 tablespoon\tsugar
and
an\textra tablespoon shortening.
Roll dough thin.
Cut
large
biscuits
and
bake
in a quick oven. When brown\tand still very hot, put a square of butter in each and add sweetened strawberries and whipped cream.
Mix thorougly and keep in a covered container, preferably in the refrigerator.
Use in place of whole wheat flour in any recipe calling for whole wheat flour.
Or try substituting for a portion of white flour in your favorite bread, muffin, roll, etc. recipe.
arge bowl, combine whole wheat flour, white flour, sugar, baking soda, baking powder
n 7 1/2 cups flour (white or wholewheat) until smooth.
Make the same as my white bread recipe, but substitute 6 cups whole wheat flour for 6 cups of the white flour.
Dissolve yeast and warm water in a bowl.
Add the oil and sugar.
Mix and let rest for 10 minutes.
Add remaining ingredients.
Knead until smooth, adding up to 3 cups white flour. Let rise until double.
Divide into 4 loaves.
Let rise 1/2 hour. Bake at 350\u00b0 for 20 minutes.
Combine 2 1/4 cups white flour, sugar, salt and yeast.
In large bowl thoroughly mix 2 1/4 cups white flour, sugar, salt and undissolved yeast.
Add margarine.
Gradually add warm water to ingredients and beat 2 minutes at medium speed, scraping bowl occasionally.
Add 1 cup white flour.
Beat at high speed 2 minutes, scraping occasionally.
Portion equal amounts of batter into 3 bowls.
To the first add 2 tablespoons molasses and whole wheat flour, to make a soft dough.
Turn out onto lightly floured board and knead until smooth and elastic, about 5 minutes.
Cover and set aside.
et aside.
Mix wheat flour into remaining mixture.
Add
Place ingredients in bread pan in order specified by your manual.
Use the white bread and light crust setting.
Press start.
Your dough should be slightly tacky to the touch and soft when you press down on it, like playdoe when you first open it. If too dry add warm milk 1 teaspoon at a time. If too wet add white flour 1 Tablespoon at a time.
helf).
Place 4 cups white flour and 3 tablespoons shortening (or
Sift the flour and then again with baking powder and salt. Cut in the margarine and slowly add water to make a pliable dough. Make 12 balls.
Cover with wax paper and let stand for 15 to 20 minutes.
Roll out into circles on a floured surface.
Fry in an ungreased hot griddle.
Add all dry ingredients together.
Dissolve yeast in warm water and add to buttermilk and oil.
Add milk mixture to flour mixture and stir.
Let set overnight in refrigerator.
Take out what is needed at a time.
Grease pan and put a little butter on top of biscuits and bake at 450\u00b0.
Dough will keep for 2 weeks in refrigerator.
Butter and flour a straight-walled 10-inch
ix well.
Add white flour until dough is stiff enough
Dredge chicken pieces in flour; brown in butter and oil.
Add 1 tablespoon of flour and rest of ingredients, except biscuit recipe.
Cover and cook on low 30 minutes.
Add more stock as needed.
ice and fluffy.
Measure flour, soda, and salt into a
In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
Add chicken and cook until no longer pink.
Add chicken broth, green chilies, and cumin; heat to a boil.
In a 2-cup glass measure, dissolve gravy mix in water.
Stir into boiling soup; stir until thickened.
Cover and reduce heat.
Simmer for 10 minutes to allow flavors to blend.
Stir in beans and cilantro; heat through.
Serve with White Lily Peppered Sour Cream Biscuits.
n a medium bowl place white flour and 1 c semolina.
o 375 degrees. Make the biscuit topping in a food processor