68798 potato angel biscuits Recipes

active dry yeast, warm water (100o to 110o), all-purpose flour, baking powder, salt, sugar, shortening, canned mashed sweet potatoes

colorado potato, peeled and chopped, water, flour, baking powder, sugar, dried dill, cream of tartar, salt, vegetable shortening, butter

bisquick baking mix, grated orange peel, cream cheese, cubed, cooked mashed sweet potatoes, milk, orange marmalade

flour, baking powder, salt, ground nutmeg, cold butter, in bits, mashed sweet potato, half-and-half, creamed honey

active dry yeast, warm water, 100 to 110 degrees, all-purpose flour, baking powder, salt, sugar, shortening, canned mashed sweet potatoes

milk (heated until hot), shortening (i like to use 1 1/2 tbsp shortening with 1/2 tbsp bacon grease), sugar, warmed mashed potatoes, salt, flour, dry yeast, mixed in, warm water

russet potatoes, butter melted, all purpose flour, baking powder, baking soda, salt, freshly-ground black pepper, buttermilk, scallions sliced thinly

biscuit mix, mashed potato flakes, skim milk, light sour cream

a 1/4-oz package active dry yeast (2 1/2 tsp), warm water (about 105of.), sugar, cake flour (not self-rising), baking powder, baking soda, salt, chilled vegetable shortening, cold unsalted butter , cut into pieces, buttermilk plus additional for brushing biscuits, benne (sesame) seeds, toasted lightly and cooled

nonfat buttermilk, low-fat biscuit and baking mix, shredded reduced-fat sharp cheddar cheese, fines herbes, garlic powder, rapid-rise yeast, reduced-calorie margarine, all-purpose flour, vegetable cooking spray, chopped fresh parsley or 1 1/2 tsp dried parsley flakes

mashed cooked sweet potato (2 small baked sweet potatoes), vegetable oil, maple syrup, apple cider vinegar, salt, all-purpose flour or 1 cup whole wheat pastry flour, baking powder, ground nutmeg

potatoes , scrubbed and thinly sliced, leek , thoroughly cleaned and sliced, cream, olive oil, salt and pepper

angel food cake, prepared, vanilla instant pudding mix, crushed pineapple , in it own juice, drained, reserving juice, topping, thawed (i use cool whip )

sour cream-potato homestyle biscuits, cubed, peeled potatoes, low-fat buttermilk, low-fat sour cream, butter, all-purpose flour, baking powder, kosher salt, baking soda, preheat oven to 450f degrees. place potatoes in medium saucepan and cover with water. bring to a boil, reducing heat and letting simmer for 15 minutes. drain and return potatoes to pan., add buttermilk , sour cream and butter. mash until smooth with a potato masher., combine flour , baking powder, salt and baking soda in a large bowl. add potato mixture and stir until just moist. turn dough onto lightly-floured surface and knead lightly four times., dough to about 1/4 inch thickness and cut with a biscuit cutter. place biscuits 2 inches apart on baking sheet sprayed with non-stick spray., bake for about 15 minutes or until golden brown. serve warm with butter blended with real honey.

biscuit pockets, separate biscuits from 1 can (17 1/3 oz.) refrigerated southern style biscuits. press each to flatten into a 4 inch round. place 4 rounds on a cookie sheet. top with about 1/2 cup filling(suggestions follow). brush edges with water, then top each with another round. press edges with tines of a fork to seal. bake in a 375 degree oven 12-18 minutes, until golden brown., diced corned beef , 1/2 cup shredded swiss cheese, 1/2 cup sauerkraut and thousand island dressing., shredded cooked pork or beef mixed with your favorite bbq sauce, to moisten., diced smoked sausage , 1 cup part skim ricotta cheese, 1/4 cup sliced scallions, 1/2 tsp dried thyme and 1/8 tsp crushed red pepper.