Haven’t tried but sure sounds good.
Do not substitute low fat or skim milk for the whole milk in this recipe. To ensure a sticky and crisp topping, make the topping just before baking. Walnuts can be substituted for the pecans.
- packed light brown sugar
- Topping:
- -
- nutmeg or allspice
- ground cinnamon
- vanilla extract
- sugar
- large eggs
- whole milk
- half-and-half
- corn syrup
- butter softened
- sugar
- eggs
- Butter milk or 2 cups milk with a Tbs of vinegar added
- Flour can be 1/4 wheat and 3/4 white
- baking soda
- Cinnamon/sugar mixture
- sugar
- cinnamon
Haven’t tried.
Sounds like a great side or appetizer for Italian.
- lime juice
- ripe avocado
- salt and pepper to taste
- sourdough toast
- freshly chopped parsley
I used to make something similar to this, but it wasn’t as rich sounding as this recipe.
Think I will try this.
Finally tried this recipe…It was Delicious!
- creamed corn
- sour cream
- eggs
- sugar
- Jiffy Corn Muffin mix
Dorothy likes the 3×6 inch pans…they are the right size to wrap in pretty colored plastic wrap, tied with ribbon and given as gifts.
- baking soda
- flour unsifted
- vanilla
- eggs
- sugar
- salt
- buttermilk
- chopped walnuts or pecans
Haven’t tried this version.
These are made using a food processor.
Makes 10 to 12 biscuits.
- active dry yeast
- sugar for yeast
- butter or margarine cut into chunks
- salt
- baking powder
- flour
- buttermilk
CAL: 75
FAT: 3g
CARB: 1g
PROT: 1g
- lg clove fresh garlic
- extra-virgin olive oil
- balsamic vinegar
- salt
- black pepper
Hungarian biscuits
- DOUGH:
- sugar
- all-purpose flour
- finely shredded Gruyere cheese
- salt
- eggs
- sour cream
- TOPPING:
- egg yolk
- finely grated Gruyere cheese
- almond meal
- salt
- each dried basil and oregano
- dried thyme
- olive oil + extra for greasing the pan
- large egg
Makes 14 biscuits
Do not underbake these biscuits or they will taste slightly gummy. Check for doneness by checking the bottom of a biscuit—it should be golden brown. Freeze the butter and cream cheese just until solid, otherwise, they will be difficult to cut into the flour mixture.
WHY THIS RECIPE WORKS: Even without a slathering of butter or jam, an average biscuit can pack a pretty mean caloric punch. We lightened these by reducing the amount of butter by half and replacing the shortening with cream cheese. The whole-wheat flour gives these a hearty taste and a chewy, flaky texture.
http://www.americastestkitchenfeed.com/bake-it-better/2013/06/secrets-to-whole-wheat-buttermilk-biscuits/
- sugar
- baking powder
- salt
- baking soda