Heavenly Biscuits

Sorce	lctu
Ingridients
Instructions	Preheat oven to 400°F. In a small bowl, dissolve yeast in warm water (105°F to 115°F). Let sit for 5 minutes. Stir in buttermilk and set aside. Sift together flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add the reserved yeast/buttermilk mixture and stir until thoroughly combined. Shape into a ball. Roll out dough on a lightly floured work surface to 1/4 inch thick. Cut out biscuits with a biscuit cutter. Brush with melted butter and fold in half. Place on ungreased baking sheets and bake for 15 minutes, or until golden brown. Serve warm.

Grandma's Potato Biscuits

Sorce	TCHMike
Ingridients
Instructions	In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; mix well. Heat milk and shortening until very warm (120 to130 F. degrees); shortening does not need to melt. Add flour to mixture. Add potatoes and eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed. Gradually stir in enough remaining flour to make a soft and slightly sticky dough. Knead 8 minutes by hand or with dough hook. Place dough in a lightly greased bowl, turning once to coat. Cover and refrigerate at least 2 hours. Turn dough out onto a lightly floured surface and roll or pat to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter and place on baking sheet lightly coated with cooking spray. Cover, let rise in a warm (80ºF) place until doubled in size. Bake in preheated 400*F oven 11 to 13 minutes or until golden. Remove from pans and cool on wire rack or serve immediately.

Garlic SweetPotato Biscuits

Sorce	zalumetkolo
Ingridients
Instructions	In a large bowl, sift together flour, baking powder cinnamon, salt and nutmeg. Cut butter into mixture using pastry cutter until mixture resembles coarse meal. Add SweetPotatoes and half-and-half; stir until mixture comes together. Transfer mixture to lightly floured board and knead about 30 seconds. Pat to about 1-inch thickness and cut into 2-inch circles using biscuit cutter. Arrange on ungreased baking sheet. Bake at 425*F about 15 minutes, until puffed and golden. Transfer to wire rack. Combine melted butter, parsley and garlic powder. Brush over hot biscuits. Serve biscuits warm.

Parmesan Bacon Biscuit Sticks

Sorce	morpheus_berta
Ingridients	Biscuit Sticks Ingredients: 1 1/4 cups all-purpose flour 1/4 cup freshly grated Parmesan cheese 2 teaspoons baking powder 1 teaspoon Italian seasoning 1/8 teaspoon salt 1/4 cup cold LAND O LAKES® Butter 2/3 cup milk or half-and-half 2 tablespoons real bacon bits Topping Ingredients: 1 tablespoon milk or half-and-half 1 tablespoon freshly grated Parmesan cheese
Instructions	Heat oven to 425°F. Combine flour, 1/4 cup cheese, baking powder, Italian seasoning and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in 2/3 cup milk and bacon bits; mix just until flour is moistened. Turn dough onto lightly floured surface; knead 5 to 8 times or until smooth. Roll out dough to 10 x 6-inch rectangle. Cut into 10 (1-inch) strips. Place sticks 2-inches apart onto ungreased baking sheet. Brush tops with 1 tablespoon milk; sprinkle with 1 tablespoon cheese. Bake for 10 to 12 minutes or until lightly browned.

Perfect Buttermilk Biscuits

Sorce	Cali
Ingridients	Biscuits Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup cold LAND O LAKES® Butter 3/4 cup buttermilk* 1 tablespoon LAND O LAKES® Butter, melted Fruit Butter Ingredients: 1/2 cup LAND O LAKES® Butter, softened 3 tablespoons your favorite fruit preserves (peach, strawberry, raspberry, etc.)
Instructions	Heat oven to 450°F. Combine flour, baking powder, baking soda and salt in large bowl; cut in butter until crumbly. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead about 10 times or until smooth. Roll out dough to 3/4-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place 1-inch apart onto ungreased baking sheet. Brush biscuits with melted butter. Bake for 10 to 14 minutes or until lightly browned. Stir together softened butter and preserves in small bowl until well mixed. Serve warm biscuits with fruit butter.

Oatmeal Drop Biscuits

Sorce	Tsukasa
Ingridients
Instructions	Heat oven to 450°F. In large bowl, combine flour, oats, sugar, baking powder, baking soda and salt; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Add buttermilk all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.) Drop dough by 1/4 cup portions 2-inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Serve warm.

Ranch Biscuits

Sorce	oldford
Ingridients
Instructions	In a small bowl, dissolve yeast in warm water. In another bowl, sift together flour, baking powder, salt, baking soda, and sugar. Add the yeast mixture, melted shortening, and buttermilk. Mix just to form a soft dough. Roll dough out on a floured surface and cut with a floured biscuit cutter. Bake at 400*F until browned, about 12 minutes.

Pumpkin Biscuits

Sorce	matt_LyFESTiLE
Ingridients
Instructions	Preheat oven to 425° F. Combine baking mix, dry milk, sugar and pumpkin pie spice in medium bowl. Stir in pumpkin and water just until moistened. Knead 10 times on lightly floured surface. Roll dough to 1/2-inch thickness; cut into 12 biscuits. Place biscuits on ungreased baking sheet about 2 inches apart. Bake for 8 to 10 minutes or until golden brown. Spoon sauce over warm biscuits. For Pumpkin Maple Sauce : Heat 1 cup maple syrup, 1 cup LIBBY'S 100% Pure Pumpkin and 1/4 teaspoon ground cinnamon in small saucepan until warm

Savory Sweet Potato Biscuits

Sorce	AfterBurn
Ingridients
Instructions	Preheat oven to 450*F. In a large bowl, mix the mashed yams with the baking mix, parsley and Poultry Magic. Add milk and margarine to the mixture, stirring until blended. Roll on floured surface to 1-inch thickness. Cut with a 2-inch cutter or a glass and place on baking sheet. Bake for 10 to 12 minutes or until golden brown.

Refrigerator Angel Biscuits

Sorce	kaoshost
Ingridients
Instructions	Place the ingredients in bread machine pan in the order given above. Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary. Once cycle is complete, remove dough immediately and place in large, self-sealing plastic storage bag which has been lightly oiled or sprayed with a non-stick cooking spray. Store in refrigerator. When ready to make biscuits, remove desired amount of dough from refrigerator about 2 hours prior to baking. Shape dough by rolling out on a lightly floured surface and cutting into biscuits or simply "pinch off" individual portions and place on an ungreased baking sheet or in muffin tins. Cover and let rise until doubled in size. Bake at 425*F (220*F) for about 10 to 12 minutes or until golden brown. Store unused dough in the refrigerator. Dough keeps well for several days in the refrigerator.