The magic to these biscuits is using VERY light pressure
FOR THE BISCUITS:
Wash Hands.
Sift
For the biscuits:
combine ingredients until crumbly
For the topping:.
Combine ingredients
Combine flours, baking powder and salt in a bowl.
Cut in margarine with a pastry blender or 2 knives.
Add milk, mix quickly.
Turn out onto a floured board.
Knead 6 to 8 times.
Roll 1/4 inch thick.
Cut into 12, 2 inch round biscuits or into wedges or squares.
Place on a lightly greased baking sheet.
Bake in a 425\u00b0F oven 12 to 15 minutes until lightly browned.
For herb biscuits, add basil, thyme and parsley to dry ingredients.
(These make great dumplings).
archment-lined rimmed baking sheet (biscuits should measure about 2 1
r you will not have fluffy biscuits.
After the oven is
Criss cross cut the 2 cans of fluffy biscuits, and throw into 8x8 glass baking pan.
Cover biscuits with 1 1/2 cans of spaghetti sauce.
Cover With 1 cup of shredded cheese.
Add rest of spaghetti sauce and stir entire mixture covering all biscuits completely.
Cover with cheese and bake at 350 degrees until cheese in center is brown and bubbly and biscuits are no longer doughy.
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.
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.
Prepare basic biscuits as directed, except after cutting in shortening, stir in cheese.
Bake as directed for basic biscuits.
Cut out 7 to 8 biscuits using a floured 2-inch
Preheat the oven to 190c/375f/gas mark 5.
Beat the butter and sugar til fluffy then beat the egg in bit by bit.
Sift in the flour, salt and spice.
Mix well and make a ball of firm dough.
Roll the dough out until 1/4 inch thick.
Cut dough into shapes.
Bake for 15 minutes, until golden brown.
Mix the icing sugar and hot water until smooth.
Colour if necessary.
Spread onto biscuits.
Brown meat in greased 2-quart baking dish in a 375\u00b0 oven. Remove and add salt, 1 1/2 cups tomato sauce, water and onion. Cover and bake 45 minutes. Add other vegetables.
Cover and bake 45 minutes more or until vegetables are tender.
Prepare Bisquick dough, substituting 1/2 can tomato sauce for milk.
Roll out to 1/4-inch thick. Cut into 2-inch biscuits.
Place on top of stew and bake about 20 more minutes. Serves 6.
he chocolate.
Dip the biscuits, in batches of 6, into
Sift dry ingredients together.
Add milk to mixture.
Stir together.
Put on lightly floured board or pastry sheet.
Knead for 1/2 minute or so.
Press to 1/2 inch thick for fluffy biscuits.
Cut with biscuit cutter.
Place on a greased cookie sheet.
Bake 12 to 15 minutes at 350\u00b0.
s a very important step for light, fluffy biscuits.).
With the mixer
ions over medium-low heat for 10 to 15 minutes, until
ven layer of frosting. (See recipe for Fluffy Cream Cheese Frosting).
Make
In a bowl (or 4 cup glass measuring cup is easier) add powdered sugar and cocoa.
Cut in soft butter with a knife or fork.
Add vanilla.
Using mixer beat until fluffy.
Add the milk or cream now until spreadable consistency is achieved.
Frost COOLED (if warm it will melt the butter) cake, cookies, brownies, whatever!
I use this recipe for my Moist Fudgy Cocoa Brownies.
Yummy!