FOR THE BISCUITS:
Wash Hands.
Sift
For the biscuits:
combine ingredients until crumbly
Mix all ingredients together in bowl.
Refrigerate.
Use as a stuffing for cherry or regular tomatoes.
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
Pour 2/3 full in greased muffin pan after mixing ingredients well.
Cook approximately 10 minutes at 400\u00b0.
Makes 6 biscuits. Double recipe to make 12.
Mix the ingredients.
Grease muffin pans.
Pour into muffin pans.
Bake at 425\u00b0 for 10 to 12 minutes.
This recipe makes 6 muffins.
Mix all together.
Do not overmix.
Drop in greased muffin tins.
Bake at 450\u00b0 until brown, approximately 20 minutes.
An especially good recipe for weight watchers.
Sift flour into bowl.
Stir in mayo and add only enough water to make a moist dough.
Roll and cut into rounds if making biscuits.
Bake in a 400\u00b0 oven for 15 minutes.
Yield:
16 biscuits.
Preheat oven to 450\u00b0.
Prepare basic biscuits as directed, except after cutting in shortening, stir in cheese.
Bake as directed for basic 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
Add mayonnaise to flour and mix with spoon. Add milk, one cup at a time, until flour is like paste.
Spoon onto shallow pan or muffin pan. Bake at 425\u00b0 for about 15 minutes.
(You can use extra flour after you make your paste so the biscuits can be rolled out.)
Combine flour and mayonnaise with fork until well blended. Add milk and mix.
Fill greased muffin pan 1/2 full.
Bake at 350\u00b0 to 375\u00b0 for 10 minutes or until light brown.
Makes 12 biscuits.
Before you start, warm oven to 450\u00b0.
Roll out and put in oven to bake for 10 to 12 minutes.
If want darker crust, leave in oven a little longer.
Mix dry ingredients.
Mix milk and mayonnaise.
Mix both together until just blended.
Drop by teaspoonfuls onto lightly floured cookie sheet.
Bake at 400\u00b0 for 8 to 10 minutes.
Don't overbake!
Can be made larger, but the smaller the better, I think.
Blend ingredients until smooth.
Add more flour, if needed. Spoon on greased cookie sheet, leaving room to rise.
Cook for 10 minutes at 400\u00b0 or until light golden brown.
Yield: 10 biscuits.
Mix flour, sugar and mayonnaise.
Add milk and stir until smooth.
Spoon into greased and floured muffin tins.
Bake at 450\u00b0 for 15 minutes. Makes 16 to 18 muffins.
Combine all ingredients and drop by spoonfuls onto cookie sheet. Makes approximately 12 biscuits.
Bake for 15 to 20 minutes at 450\u00b0.