7076 prater biscuit Recipes

crushed pineapple, light brown sugar, butter), at room temperature, maraschino cherries, refrigerated buttermilk biscuits (10 count )

crushed pineapple, light brown sugar, butter, room temperature, maraschio cherries, refrigerated buttermilk biscuits (10 count )

make sure the shortening and baking powder or baking soda are fresh., measure the ingredients carefully to ensure your biscuits will rise well and be light and fluffy., cut the shortening into the flour using a pastry blender , two table knives, or a wire whisk until the mixture looks like fine crumbs. thoroughly blending the shortening and dry ingredients produces flaky biscuits, make biscuits the same thickness , roll the dough between 2 dowel rods or sticks, 1/2 inch thick and 14 inches long., push the biscuit cutter , dipped in flour, straight down into the dough for even-sized biscuits. cut biscuits as close together as possible., if you don tsp have a biscuit cutter , use a sharp knife or use cookie cutters for fun shapes

sausage, crumbled, green onions, chopped , including some of the green tops, diced green new mexican chile , either fresh or canned, garlic, minced, ground sage, ground cayenne, chili powder, all-purpose flour, beef broth, milk, salt, biscuits or thick slices of toasted sourdough bread, garnish: chopped cilantro, chopped pimento

tube of jumbo buttermilk biscuits, italian dressing (i use wishbone house), grated parmesan cheese, freshly shredded mozzarella cheese

crushed pineapple drained , reserve juice, light brown sugar, butter (room temp ), maraschino cherries, refrigerated buttermilk biscuits (10 count )

tblesp. butter, sugar, cinnamon, refrigerated buttermilk biscuits , so you have 12 biscuits, marshmallows

refrigerated biscuits (i.e. hungry jack, grands, store brand), butter, brown sugar, pecans (optional)

mild pork sausage, shredded italian 5-cheese blend, cubed, velveeta cheese, eggs, heavy whipping cream, dried thyme, garlic salt ., ground black pepper, refrigerated buttermilk biscuits, garnish:fresh thyme leaves

tubes of buttermilk biscuits, sharp cheddar; shredded divided, melted butter, garlic powder, cumin, chili powder

fruit cocktail undrained, granulated sugar, flour, refrigerated biscuits, butter melted, granulated sugar, ground cinnamon

margarine melted, brown sugar packed, pecan halves, biscuit mix, dairy sour cream

raisins or currants, brown sugar, water, lemon juice, sugar, cinnamon, refrigerated flakey biscuits, margarine or butter, melted, glaze, powdered sugar, vanilla, milk

bulk pork sausage, onion finely chopped, cheddar cheese soup undiluted, water, biscuit mix

self-rising flour ( sifted ), sugar, crisco all-vegetable shortening, buttermilk, melted butter, melted margarine, milk, all-purpose flour, salt and pepper, to taste, breakfast sausage, regular or spicy, biscuit mix, milk

butter or margarine, minced parsley, dill seeds, minced onion, grated parmesan cheese, refrigerated buttermilk 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 .