This flaky goodness should be on every dinner table
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I remember the first time I made biscuits. I had just watched Anne of Green Gables and she made biscuits and I desperately wanted to try them. I had never tasted them, but they looked oh-so-good. I pulled my American Girl recipe book and found a simple buttermilk recipe and was hooked. I could eat that with butter, cheese, jams…anything really!
I recently made corn chowder and I wanted a yummy bread to dip in it, but didn’t want to take a trip to the supermarket. I knew I didn’t have time to make a loaf of bread so I looked for a biscuit recipe. I ran across this one and it was absolutely perfect. My husband and I devoured the entire batch in two evenings. It was so delicious!
Recipe and photo courtesy of Crafty Girl in the Real World.
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Quick Tip: Add some cheddar cheese on the biscuits five minutes before taking them out of the oven for a nice variation.