222093 biscuit dough with no egg Recipes

diced tomatoes (canned is ok), green onion, diced (green and white parts ), salt, pepper, dried thyme, dried basil, shredded colby-monterey jack cheese or 1 cup cheddar cheese, mayonnaise (no miracle whip!), biscuit dough , 10ct country style, egg yolk (approx ), dried parsley (approx ), butter, melted

refrigerated buttermilk biscuit dough, bacon, eggs, milk, butter, softened, cheddar cheese

butter, flour, chicken broth, cooked chicken, diced, frozen peas, thawed and drained, carrots, sliced and cooked, chopped onion, salt, your favorite biscuit dough (i use my own low fat yogurt biscuits #38667)

biscuits (buttermilk or homestyle- your choice), pork sausage (sage, hot & spicy or italian- your choice), genoa salami (thin sliced is best !), diced tomatoes (with basil, garlic and oregano), tomato paste, mushrooms, drained (stems and pieces), cheese (shredded italian blend or pizza blend), oregano, sweet basil, white onion , sliced into wafer-thin slices

flour, baking soda, salt, butter, softened, sugar, brown sugar , packed, orgran no egg or 6 tsp ener-g egg substitute, water, vanilla, semi-sweet chocolate chips

butter, melted, garlic, minced, sheets phyllo dough, thawed, eggs, water, butter, diced ham, grated cheddar, salt and pepper

lean ground beef, chopped onion, chopped green chile pepper, tomato sauce, chili powder, garlic salt, refrigerated buttermilk biscuit dough, shredded monterey jack cheese, divided, sour cream, egg, lightly beaten

ground beef, barbecue sauce, onion, diced, brown sugar, refrigerated biscuits (or homemade biscuit dough), cheddar cheese, grated

whole chickens, bay leaf, thyme, butter or 1 tbsp olive oil, for pan frying, yellow onion, peeled and chopped, stalks celery, chopped, carrots, sliced, chopped parsley (fresh if you can), chicken soup base (or make broth from the bones as directed below) or 2 cups canned chicken broth (or make broth from the bones as directed below), butter , with, flour , cooked together to form a roux, mushroom, sliced and lightly sauteed in, butter or olive oil, frozen peas, hard-boiled eggs, sliced, biscuit dough

extra virgin olive oil, pre-cooked breakfast sausage, dried oregano, refrigerated jumbo biscuit dough, red onion, chopped, shredded mild cheddar cheese, eggs, egg yolks, milk, salt, pepper

egg whites, banana/vanilla whey, banana, coconut flour, flaxseed

ground beef, mushroom pieces (or fresh ), flour, onion, minced, relish, parsley, chopped, dry mustard, water or 1/3 cup milk, count) biscuit dough, your favorite gravy

biscuit dough, whole eggs, egg whites, milk, cheddar cheese, whole veggie sausage patties , crumbled can substitute regular sausage, bacon, ground beef or vegetables

vegetable oil (for frying ), biscuit mix, light colored beer, milk, eggs, salt, cayenne pepper, shrimp, cooked, peeled and deveined (some tail intact, about 1.75 lbs/875 g), liquid honey, dijon mustard, hot pepper flakes

refrigerated biscuits, cooked sausage, eggs, simply potatoes shredded hash browns, cheese

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

frozen buttermilk biscuit dough (pillsbury works the best for us), egg white, well beaten, french-fried onions, crushed (the canned kind ), parmesan cheese

reduced fat refrigerated biscuit dough (8 biscuits), vegetable oil, meatless sausage (lightlife gimme lean is good), all-purpose flour, low-fat milk (rice milk works well), salt, fresh ground black pepper