n a large bowl, blend biscuit mix, butter, egg yolks, beer
br>Spread 1 can of biscuit dough into the bottom of
Roll the biscuit out to your liking.
Wrap the biscuit around a stick by spiraling it from the top of the stick working your way down.
Cook over the fire until golden brown or done.
Roll in butter and sprinkle the cinnamon and sugar all over it.
Note: The thinner the biscuit is on the stick the quicker the inside will cook so you don't burn the outside.
A little practice and it will be so simple.
Beat biscuit mix and 2/3 c. milk until dough is stiff.
Knead on floured surface until dough is smooth, about 10 times.
Roll out until dough is in a thin rectangle.
Spread with about 1/2 the margarine, sprinkle with part of the sugar and about 1 tsp. cinnamon.
Roll up dough and press seam together.
Cut in slices about 2 inches apart.
In pan, put remaining sugar, milk, cinnamon and margarine.
Place rolls cut side down in mixture.
They look like they are swimming in it.
Bake at 400 degrees
until golden brown.
Pre-heat oven to 450 degrees.
Lightly spray or grease cookie sheet.
In a large bowl, add biscuit mix.
In a measuring cup, measure sour cream.
In the same measuring cup, add water.
Stir well till it looks like milk.
Add to biscuit mix, knead with fingers.
On a floured surface, roll out dough balls into flour to about 1/2 inch thick. Cut with a cookie cutter or rim of a glass.
Bake for 10 minutes.
Brown ground turkey and drain grease if needed, add McCormick seasoning and add 1/2 cup water and let simmer.
Mold biscuits into muffin pans, bake for 8 minutes.
Add can of Rotel and cheese to ground turkey mix.
Add a heaping large spoon of ground turkey mix to the middle of each biscuit, bake another 10 minutes or until golden brown.
Serve hot and enjoy!
Makes 16 Jennie-O Ground Turkey Biscuit Cups.
tand 5 minutes.
Add biscuit mix, stirring just until dry
nd reserve cloves.
MAKE BISCUIT DOUGH:
Whisk together flour
ixture resembles coarse crumbs.
Biscuit mix made with shortening should
Simple syrup: combine the water and
reparing the biscuits.
Separate biscuit dough into 10 biscuits. Pull
Measure biscuit mix into large bowl. In small bowl, stir together sour cream and milk; stir into biscuit mix to form a soft dough. Turn out onto surface dusted with additional biscuit mix; knead 10 times. Shape into an 8 x 8 inch square pan.
Preheat oven to 375 degrees F (190 degrees C).
Spread each biscuit into a 2x4-inch oval using your hands. Brush hot mustard onto each biscuit. Place a sausage link across the short edge of each biscuit oval and roll up lengthwise. Cut each rolled biscuit into 4 round slices. Lay 'bites' onto a baking sheet. Sprinkle each 'bite' with Parmesan cheese.
Bake in the preheated oven until biscuits are browned, 18 to 20 minutes.
190 degrees C).
Place biscuit dough on a baking sheet
aking pieces, brown sugar, packaged biscuit mix, and almonds.
Melt
minutes.
Sprinkle each biscuit with 1 pinch cinnamon, 1
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
auce. Brush mixture over each biscuit. Sprinkle with some dried basil
In a 2-quart mixing bowl, combine all ingredients except biscuit mix.
Use a wire whisk and mix until there is a smooth consistency.
Add biscuit mix, changing to a large spoon to work biscuit mix into tonic water mixture.
Dip kneading hand into just enough additional biscuit mix that dough can be kneaded in the bowl until smooth and elastic.
Knead about 12 times in bowl. Divide the dough into 14 equal pieces and shape into biscuits, about 1 1/2-inches thick.
pening at top to accommodate biscuit.
Rub insides and tops