Dredge chicken pieces in flour; brown in butter and oil.
Add 1 tablespoon of flour and rest of ingredients, except biscuit recipe.
Cover and cook on low 30 minutes.
Add more stock as needed.
Use any good 2-cup flour biscuit recipe, adding to it 1 tablespoon\tsugar
and
an\textra tablespoon shortening.
Roll dough thin.
Cut
large
biscuits
and
bake
in a quick oven. When brown\tand still very hot, put a square of butter in each and add sweetened strawberries and whipped cream.
Cut chicken in small chunks.
Cook vegetables until tender. Mix ingredients and place in a 9 x 13-inch casserole dish.
Using biscuit recipe on back of Bisquick, roll and cut out biscuits. Place on top of chicken and vegetable mixture, side by side.
Bake at 350\u00b0 for 30 minutes or until brown.
ry ingredients in the recipe of baking powder biscuit dough.
After
our preferably).
Prepare the shortcake.
Set oven to 375
Put apples, cranberries, water, sugar, cinnamon and salt in saucepan; bring to a boil.
Cover and simmer until apples are tender.
Bake shortcake in two 8-inch layers.
Put hot apple mix between layers and on top of hot shortcake.
Cut into wedges and serve with whipped cream, if desired.
Serves 6.
Foil line an 8-inch round pan; spoon in ice cream.
Freeze firm.
Combine biscuit mix and 3 tablespoons sugar.
Beat together milk, yolk and butter; add to dry ingredients.
Stir until smooth. Spread in greased 9-inch round pan.
Bake at 450\u00b0 for 12 to 15 minutes.
Remove from pan.
Cool.
Place ice cream on shortcake; top with fruit.
Place on board.
Prepare and bake shortcake in 8 x 1 1/2-inch round baking pan; remove from pan and cool on rack about 5 minutes.
Using a sharp knife, gently split shortcake horizontally into two layers; lift off top carefully.
Place bottom layer on serving plate.
Spread a little softened butter over bottom layer.
br>Place White Lily Frozen Biscuit dough pieces onto baking pan
he coffee. Note: Double the recipe to make 2 trays of
Bake cake or use the shortcake sponges.
Make sauce of the brown sugar and water, boiled for 1 or 2 minutes.
Place sliced bananas on the cake and pour sauce over them.
Top with Cool Whip.
Combine biscuit mix and sugar; cut in shortening until particles resemble coarse cornmeal.
Combine beaten egg and heavy cream; add to biscuit mixture and stir with a fork until mixture forms a ball.
Roll about 1/2-inch thick on a floured board.
Cut with a 3-inch cutter and place rounds on a greased baking sheet. Brush top of each round with melted butter.
Bake at 450\u00b0 for 12 to 15 minutes.
Split and butter while still hot.
Spoon the strawberries over rounds and top with whipped cream.
Yield:
6 to 8 servings.
Sweeten strawberries with 2 tablespoons sugar; set aside. Combine biscuit mix, 3 tablespoons sugar, 3 tablespoons butter, milk and nuts; mix until moistened.
Knead on floured board 4 to 5 times.
Roll or pat dough into circles, about 1/4-inch thick.
Cut 8 (3-inch) circles, using biscuit cutter.
Place 4 circles on ungreased sheet; brush tops with melted butter.
Top with remaining circles.
Bake at 425\u00b0 for 10 minutes.
Separate circles; fill with strawberries and topping.
Makes 4 servings.
Split the biscuit.
Slice the strawberries or mash according to desire.
Place the strawberries on the underside of the biscuit, cover and place the top on.
Cover with remaining strawberries. Beat the cream and top the dessert.
Cut shortening into biscuit mix until crumbly.
Combine 3 tablespoons of sugar, vanilla and milk.
Stir into biscuit mix. Beat 15 strokes.
Pat into 2 well-greased 8-inch cake pans.
Bake in hot oven (400\u00b0)
for 12 to 15 minutes or until golden brown. Cool.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he waxed paper. Note: Original recipe has you using a rolling
Combine biscuit mix, 3 tablespoons sugar, 3 tablespoons butter and the milk, mixing with a fork to form a soft dough.
Knead dough on a lightly floured board; roll 1/4-inch thick.
Cut into 12 (3-inch) rounds.
Brush 6 of the rounds with the 2 tablespoons of butter.
Place on ungreased baking sheet.
Top with remaining rounds and bake at 425\u00b0 for 10 minutes.
Cool.
Combine biscuit mix and 2 tablespoons of the sugar in medium bowl.
Save rest of sugar for sprinkling over top.
Stir in milk, make according to box.
Turn out onto floured board, knead lightly, about 10 times.
Roll out not more than 1/4-inch thickness.
Cut out with 2-inch cutter.
Makes 30 to 36 rounds.
Assemble strawberry shortcake by cutting two slices of the pound cake for each serving and then slicing those in half.
In an individual dessert bowl, place the 4 pieces of pound cake across from each other vertically, so they are sticking upright out of the bowl.
Spoon defrosted strawberries onto cake. Add one scoop of vanilla ice cream, and then top with whipped cream. Serve immediately.
Continue with remaining three servings.