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Quick Biscuit Mix Recipe

2 3/4 c Wheat flour
1/2 c Soy flour; 2 T
1 1/4 ts -salt
1/2 c Inst dry milk;less 1 T
2 1/2 tb Baking powder
1 c Wheat germ

Combine all ingredients store in sealed container.

Makes 5 c

Quick Biscuits

2 c Flour
5 ts Baking powder
1 ts Salt
1/4 c Shortening
1 c Milk

Mix and sift the dry ingredients; rub in the shortening and mix with the milk to a soft, thick dough. Drop by spoonfuls onto a well-greased tin and bake in a quick oven (425) for about 15 minutes. These are best when made with butter and come out of the oven as thin, crusty biscuits rather than the thicker variety.

Twelve biscuits.

Quick Blueberry Muffins

1 c Vanilla ice cream, softened
1 c Self-rising flour
1 c Fresh blueberries
1 tb Butter or margarine, melted
2 tb Sugar

In a medium bowl, mix ice cream and flour. Fold in blueberries. Spoon into six greased muffin cups. Bake at 375 for 20-25 minutes or until muffins test done. While hot, brush muffin tops with butter and sprinkle with sugar. Serve warm.

Quick Bread Sticks

10 Low-fat refrigerated biscuit dough
1 1/4 c Rice cereal, coarsely crushed
1/2 ts Salt
3 tb Skim milk
1 1/2 tb Grated Parmesan Cheese

Cut each biscuit into thirds. Roll each piece into a 4 inch stick. Combine cereal and salt. Roll each stick in milk and then in cereal. Place on baking sheet and sprinkle with cheese. Bake at 400 degrees for 8-10 minutes or until golden brown.

 

 

 

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