>FOR THE BISCUITS:<
luten which will cause your biscuits to be tough.
Flatten
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).
nch thick.
Cut out biscuits with a 2-inch cutter
archment-lined rimmed baking sheet (biscuits should measure about 2 1
cut out 6 biscuits.
Place the biscuits on an ungreased cookie
hick for thin biscuits and 1/2 inch thick for thick soft biscuits.
Biscuits:
In a medium bowl
Cut shortening into flour until mixture resembles coarse crumbs.
Add milk, mixing just until dry ingredients are moistened.
(If necessary, add additional milk to make soft dough.)
Turn out onto lightly floured surface; knead gently a few times.
Roll out 1/2-inch thick; cut with floured 2-inch biscuit cutter.
For soft, high biscuits, place close together on ungreased cookie sheet; for crusty biscuits place about 1 inch apart.
Bake in preheated very hot oven (425\u00b0) for 10 to 12 minutes.
Makes 10 to 12 biscuits.
Cut butter into sifted dry ingredients.
Add milk gradually to make a soft dough.
Knead 30 seconds on a lightly floured board just enough to blend ingredients. If you handle the dough too long, it'll make for tough biscuits.
Roll out to 1/2 inch thickness.
Cut with a floured biscuit cutter or the floured top of a water glass.
Place on a greased cookie sheet.
Bake at 450 degrees Fahrenheit for 12- 15 minutes or until tops of biscuits are a golden brown.
Sift dry ingredients into bowl.
Cut shortening in flour and mix with pastry blender.
(Will be coarse.)
Stir in milk and mix until dough leaves sides of bowl.
Pour out onto floured board and gently roll or pat to 1/4-inch thick or 1/2-inch for thicker biscuits.
Place on lightly greased cookie sheet, close for soft sides and 1-inch apart for crusty sides.
Bake 10 to 12 minutes at 450\u00b0 or until desired brownness.
nto rounds or pizza cutter for squares.
It is very
Mix dry ingredients.
Blend in shortening until mixture is coarse and grainy.\tUsing
pastry
blender,
mix buttermilk into mixture.
Do not overmix.
Put on flour board and knead a few times.
Cut with
floured\tcutter.
Place\t1
tablespoon Crisco in heavy pan and put in oven for 5 minutes.
Remove the pan and place the cut biscuits in it, turning each once in the oil.
Bake 10 minutes or until golden brown.
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
ions over medium-low heat for 10 to 15 minutes, until
Divide pastry into 24 equal parts; roll each into circle 3 1/2 to 4 inches in diameter.
(I roll a small ball of pastry and then press it in tart pan.)
Line 24 small tart pans with pastry.
Mix sugar and flour; beat egg, milk, vanilla and butter thoroughly. Fold in nuts.
Place 1 scant tablespoon mixture in each tart.
Bake in preheated 425\u00b0 oven for 15 to 20 minutes or until set.