ven to 375\u00b0F.
Biscuits: Sift the flour, sugar,
f frying up, put your biscuits in the oven, by time
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!
BUTTERMILK BISCUIT: Prepare the butter
Mill the wheat berries with the mill set at Pastry
The recipe calls for 12 Frozen Rhodes Anytime, buttermilk biscuits, but I'm sure
the flour and mix with your hands, gently rubbing
Spray a fluted pan with non-stick spray.
Combine
al with some tiny bits of shortening still visible.
Add buttermilk
ine a rimmed baking sheet with parchment.
Whisk flours, baking
shaking off excess.
Add biscuits to broth and cook partially
ggs in a saucepan, cover with cold water, add vinegar and
y seasoning the prepared steak with salt and pepper.
Then
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.
lastic bag with 2 cups buttermilk. Refrigerate 2 hours.
Cook buttermilk biscuits as
Mix flour and Crisco.
Add buttermilk until mixture becomes easy to roll.
Add 2 tablespoons sugar.
Knead mixture.
Roll out dough.
Crisco the bottom of the pan/glass Pyrex dish.
Cut out round-shaped biscuits.
Place in pan/dish.
Brush top of biscuits with buttermilk.
Bake at 350\u00b0 until golden brown on top.
ombine 1 cup of the buttermilk with 2 tablespoons of melted butter
Melt shortening and stir into warmed buttermilk. Dissolve yeast in warm water and add to cooled buttermilk mixture. Combine dry ingredients with buttermilk and yeast mixture. At this point, batter can be rolled out and cut into biscuits or kept in mixing bowl (covered tightly) and placed in refrigerator for up to 5 days until ready to use. Roll out to 1/2-inch thickness. Cut into biscuits and dip in melted butter. Let rise for 1 hour. Bake at 400\u00b0 until golden brown, about 20 minutes.
Coat meat generously with a mixture of flour, mustard,
n a medium saucepan, cover with cold water, add vinegar, 1