1083 milk baking powder biscuits Recipes

all-purpose flour, baking powder, sugar, salt, shortening, milk, eggs, butter or 1 tbsp margarine, process american cheese, cooked ham

all-purpose flour, baking powder, salt, unsalted butter, chilled, cut into small pieces, milk, heavy cream, cornstarch, unsalted butter, shallot, finely chopped, low-sodium chicken broth, frozen mixed vegetables, thawed, shredded cooked boneless, skinless chicken (from a rotisserie bird), salt

all-purpose flour, plus more for dusting, baking powder, coarse salt, sugar (you can use splenda , if you want), unsalted butter, cut in pieces, milk (or heavy cream, if you re not weight-concious)

all-purpose flour, powdered milk (non-fat dry milk), baking powder, salt, shortening, biscuit mix, water

makes approx 20 biscuit, all-purpose flour, sugar, baking powder, fine salt, cold unsalted butter, low-fat milk , plus extra milk for brushing, grated 2 year old cheddar cheese, fresh basil, chopped

all-purpose flour, sugar, baking powder, salt, baking soda, cold unsalted butter, cut into 1/2-inch cubes, well-shaken buttermilk, milk or cream for brushing biscuits

onion, butter, chicken, cooked and chopped, cream of chicken soup, light sour cream, milk, cheddar cheese, shredded, biscuits, uncooked, flour , sifted, baking powder, salt, shortening, milk

flour, salt, baking soda, baking powder, butter, cold, sourdough starter, at room temperature, buttermilk, room temperature (or use sour milk), butter, melted (for brushing the tops of the unbaked biscuits)

king arthur unbleached all-purpose flour, baking powder, sugar, salt, shortening, milk, eggs, butter, process american cheese, fully cooked ham

flour, baking powder, nutmeg, milk, sugar, salt, corn oil, red canned sour cherries , packed in water, sugar, cornstarch, butter, lemon juice, almond extract, cinnamon

milk, saffron threads, full-fat cottage or farmer cheese, crumbled, butter or margarine, olive oil, egg yolk, all-purpose flour, ground allspice, ground white pepper, sea salt, baking powder, active dry yeast , dissolved in 1/2 cup warm milk

buttery biscuit squares, self-rising flour, sugar, milk, butter, melted, all-purpose flour, make your own self-rising flour : place 1 1/2 tsp. baking powder and 1/2 tsp. salt in a measuring cup. add enough flour to measure 1 cup., combine flour , sugar and milk; mix well. turn onto floured surface; sprinkle with all-purpose flour. pat into 1/2-inch thickness. dip a knife in flour and cut into 3 x 2-inch pieces., pour butter into ungreased 13 x 9-inch baking pan. dip 1 side of each square into butter , turning carefully to coat. bake, uncovered, in preheated 450* f. oven for 10 minutes or until golden brown., makes 15 biscuits .

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.

tube bulk pork sausage, all-purpose flour, milk, freshly ground black pepper , to taste, baking powder biscuits , recipe follows, baking powder biscuits, all-purpose flour (about 8 oz), plus more for dusting, baking powder, sugar, fine salt, cold unsalted butter, sliced, milk, heavy cream, unsalted butter, melted

freezer biscuits, all-purpose flour, baking powder, salt, granulated sugar, cream of tartar, shortening, milk, egg, in a large bowl, combine flour, baking powder, salt, sugar and cream of tartar; mix well. cut in shortening. stir in milk and egg until smooth., turn dough onto lightly floured board or cloth and knead 4 or 5 times. roll out dough and cut into biscuits. arrange biscuits on a cookie sheet, cover and freeze. after they are frozen, transfer to and store them in a freezer bag., do not thaw to bake. bake in preheated 450 degree f oven for 15 minutes., makes 12 to 16 biscuits

frozen biscuits, flour, sugar, salt, baking soda, baking powder, shortening, two packages yeast, warm water, buttermilk, sift dry ingredients together , cut in shortening. dissolve yeast in warm water; add to milk. add milk mixture to dry ingredients and mix well. turn dough onto floured surface and knead gently several strokes. pat or roll out to desired thickness; cut and place on greased cookie sheet and freeze. if desired, when biscuits are frozen, roll each in melted butter that has been cooled to room temperature. place biscuits in freezer bags or freezer containers. defrost biscuits 30 minutes before baking; bake at 400 f until, browned. makes 4 to 5 dozen biscuits .

lobster filling, cooked lobster meat, mayonaisse, milk, vinegar, fresh chopped chervil or tarrago, biscuits, flour, baking powder, salt, cream of tarter, sugar, shortening, fresh snipped chives, cold milk or more as needed, lobster, srrigs of chervil or tarragon