Biscuit Dough Recipes
The biscuit dough makes for a perfect main dish. It is a american dish. Baking is the primary method of making biscuit dough.
Biscuit Dough Recipes
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Average
This recipe for biscuit dough ... agents, the biscuit dough is quite light ... dough
Roll out 1/4 inch thick
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1 recipe of your favorite biscuit dough or 1 package prepared biscuits
Salt to taste
Fat for deep ... the biscuit dough; cut into sticks 1/2 inch high by 1/2 inch wide by 3 inches long.
Sprinkle the sticks ...
Biscuit Sticks are wonderful appetizers that can
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, butterscotch dough cookies, crisp thin biscuits, nut dough cookies) ... ) butterscotch-nut icebox cookie dough
1/2 cup granulated sugar
1 cup halved or broken walnuts
Cut icebox cookie dough into 1/2 inch thick slices; halve each; shape into balls; roll in sugar; place
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Beat in about 2 more cups flour to form a stiff dough.
Turn dough out onto a floured board; knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down
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slices process cheese
Biscuit dough from 1 cup biscuit mix or your own recipe ... except cheese and biscuit dough.
Press tuna mixture over lemon slices.
Cover with a layer of cheese.
Top with biscuit dough, well pricked with fork to allow escape of steam.
Bake in a hot oven of 400 degrees until
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Biscuit dough (enough for 10 to 12 biscuits) as directed on buttermilk bak ing mix package except do not knead.
Spread or roll dough on greased baking sheet into a rectangle, 10x8 inches.
Spread dough with 1 ... .
(American, Baked, Bread, Biscuit, Good and Easy)
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Mix baking mix and water until soft dough forms.
Turn dough onto floured cloth-covered board; smooth gently into a ball.
Knead 5 times.
Roll dough until 1/4 inch thick.
Spread half the butter on half the dough; fold in half.
Spread remaining butter on half the dough; fold in half again.
Roll dough until 1
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1. Turn Baking Mix into a bowl; make well in mix. Add water and stir until dough follows fork. Gently form dough into a ball.
2. Turn onto lightly floured surface. To knead, fold opposite side of dough over toward you; press lightly with fingertips and turn dough quarter turn. Repeat 10 to 15 times
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Heat oven to 450°.
Mix baking mix and water with fork until a soft dough forms.
Gently smooth dough into a ball on floured cloth covered board.
Knead 5 times.
Roll dough 1/4 inch thick.
Spread half the butter on half of dough; fold over.
Spread remaining butter on half of dough; fold in half again.
Roll dough 1
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side dish recipe. A deadly combination of sausages and biscuit dough will surely tempt you to prepare ... tablespoons margarine
4 apples
1 package refrigerator biscuit dough ... biscuit dough and spread apples over half of dough.
Sprinkle with brown sugar, cinnamon and dot
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ground cloves
1 can (16 ounces) peach slices or halves, drained
1 egg Milk
1-1/2 cups biscuit/baking mix ... measuring cup; add enough milk to equal 1/2 cup.
Place biscuit mix in a bowl; stir in milk mixture ... if desired.
(American, Fruits, Everyday, biscuit mixtures, fruit dumplings
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These delicious paper-thin wafer biscuits ... a dough which is almost dry.
Put dough in refrigerator for half-an-hour.
Then roll it out to almost ... .
(European, Snack, Baked, Vegetarian, easy homemade wafer biscuits, eggless baking, plain wafer biscuits
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water; blend thoroughly.
Place dough on wooden block; pound with hammer, turning frequently, for 20 to 30 minutes or until dough blisters and becomes satiny in texture.
Roll dough to 1/3-inch thickness; cut with small biscuit cutter.
Bake at 400 degrees for 25 minutes or until lightly browned
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These crispy fine vanilla biscuits make great snack ...
Cream butter and sugar and work in other ingredients.
Form small crescents of the dough and bake at 350° F for 10 minutes, or until done.
Roll biscuits in vanilla sugar as soon as they come out of the oven
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.
To knead dough: turn onto waxed paper, lift paper by one corner and fold dough in half; press down firmly and pull paper back.
Repeat until dough looks smooth.
Pat or roll 1/2 inch thick between 2 sheets of waxed paper.
Cut dough with unfloured biscuit cutter.
Place on ungreased baking sheet.
Bake 10 to 12 minutes
