ven to 375\u00b0F.
Biscuits: Sift the flour, sugar,
f frying up, put your biscuits in the oven, by time
b>For 9 thicker biscuits, grease a square 8\" or 9\" pan. For 12 biscuits
BUTTERMILK BISCUIT: Prepare the butter by
nd egg with half the buttermilk and pour into the flour
The recipe calls for 12 Frozen Rhodes Anytime, buttermilk biscuits, but I'm sure any
hortening still visible.
Add buttermilk and toss with fork until
ith 2 cups buttermilk. Refrigerate 2 hours.
Cook buttermilk biscuits as directed
Sift dry ingredients together.
Cut in the lard.
Add buttermilk and stir until a soft dough is formed, then turn onto a lightly floured board and knead until smooth.
Roll out (1/2 inch thick for fluffy biscuits, 1/4 inch for crusty thin ones!!).
Cut to size with a biscuit cutter or cup.
Place on a greased pan. Bake at 450\u00b0 for 13 to 15 minutes.
Preheat oven to 450\u00b0.
Mix flour, baking powder, salt and sugar in a medium bowl with a wire whisk.
Cut in butter with a pastry cutter or 2 knives until mixture resembles coarse crumbs. Add buttermilk all at once and stir briefly with a fork until the mixture just comes together.
Dollop biscuits onto ungreased cookie sheet.
Bake 10 minutes, brush tops with melted butter. Continue to bake for 3 to 5 minutes longer or until golden brown. Yield: 20 biscuits.
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.
full boil and cook for 6-8 minutes. Remove eggs
Work shortening into buttermilk.
Add soda, salt and baking powder.
From a sifter, stir flour into mixture to the proper consistency.
Choose now to either flour the dough and cut out biscuits or add dough directly to a greased pan from a tablespoon for drop biscuits (in which case less flour is used for a thinner consistency).
In either case, bake at 425\u00b0.
o a full boil. Cook for 6 minutes.
In a
s possible.
Cut into biscuits.
I bake mine in
In a skillet over medium heat, cook beef, celery and onion until meat is no longer pink and celery is tender; drain.
Stir in flour, salt, oregano and pepper until blended. Add tomato sauce and peas, simmer for 5 minutes.
Transfer to a greased 13x9x2-inch baking dish. Separate biscuits, arrange over beef mixture.
Sprinkle with cheese. Bake uncovered at 350 degrees for 20 minutes for until biscuits are golden and cheese is melted.
Combine 1 cup of the buttermilk with 2 tablespoons of melted
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!
For cheese biscuits, add 1/2 cup packed, grated cheese.
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.