Sentences with phrase «place on biscuit»

Place on biscuit trays with baking paper.

Not exact matches

Using cutters of your choice, carefully stamp out your biscuits and place them carefully on piece of greaseproof paper on a baking tray, then bake in the oven for 8 - 10 minutes.

Cover the hot baking sheet with parchment paper and place the biscuits on it.

With a drinking glass or biscuit cutter, cut out biscuits and place on baking sheets three inches apart.

For each serving, place bottom half on plate, add about 1/2 cup of berries, top with other biscuit half, and dab a generous 2 tablespoons of yogurt on top.

Place extra biscuits on baking sheet.

Using a biscuit cutter, cut small 2 inch round scones from the batter and place on baking pan.

Use a cookie cutter or small biscuit cutter to cut out shapes, then place on a parchment - lined baking sheet.

Place a biscuit top on each stack and repeat the layering of the strawberries, juices and whipped cream.

Place each biscuit side by side on a cutting board with the sides slightly overlapping each other.

Form dough into medium - size biscuits and place on parchment paper linked baking sheet.

Place on each prepared biscuit.

Place the biscuits on a cookie sheet - if you like soft sides, place them touching each oPlace the biscuits on a cookie sheet - if you like soft sides, place them touching each oplace them touching each other.

Place the biscuits (with parchment, if using) on baking sheet (s) or stone (s).

Place the biscuits on a grease baking sheet or use a baking mat.

Place on two lined baking trays and bake at 180 ℃ for 12 - 15 minutes or until the biscuits are just starting to turn colour.

Press the dough into a 3/4 ″ thick disc and using a 1.5 ″ -2 ″ biscuit cutter, cut the biscuits (do not twist the cutter or it will prevent the biscuits from rising properly) and place them directly on the baking sheet — you can set them about an inch or two apart if you prefer crunchier edges or touching each other, if you prefer softer edged biscuits.

Then take your biscuit cutter (or round cookie cutter, I use a 2» cutter) and cut out rounds and place them on an un-greased baking sheet.

Place bottom half of biscuit on dessert plate.

Raise temperature of the oven to 450 degrees F. Place the 5 biscuits on top of the blueberries and return to oven for 8 - 10 minutes or until biscuits are golden brown.

In 2016 we placed on the market certified gluten - free products (sandwich, breakfast biscuits and pasta) which are also vegan certified, organic and some of them also palm free.

Using a biscuit cutter, cut out biscuits and place on a lined baking sheet.

Cut out disks with a 3 - inch biscuit cutter and place on parchment on a double pan.

Place on baking sheet about 3 inches apart, as these biscuits do expand a bit.

Sprinkle some flour on to a surface and place the biscuits dough in the middle.

Cut with round 2-1/4 to 3 - inch biscuit cutter and place on parchment on doubled pans about 1 inch apart.

Spray a 2 1/2 - inch round biscuit cutter with olive oil and place on the prepared baking sheet.

Place biscuits on a baking sheet about an inch apart and re-roll any scraps until all the dough has been used.

In a small bowl mix the 1/4 cup sugar and 1 teaspoon cinnamon together and roll the biscuits around in it and place on the cookie sheet.

Cut your biscuits in half using a serrated knife, slather garlic butter on one side of the biscuit, place a slice of tomato, grind black pepper over top and a pinch of salt, place top of biscuit back on and take a BIG bite and get ready for your family to kiss you!

Using a biscuit or cookie cutter, cut the dough into 1/2 - inch rounds and place on a baking paper - lined cookie sheet.

With a serrated knife, cut each biscuit in half horizontally and place back on the baking paper.

Place in oven - depending on the size biscuit you cut (2», 2 1/2» etc...)

Place eggs at bottom center of large platter, side choice at top center, biscuit on right side and garnish on left side of platter.

Place the baking sheet with the chilled rounds of dough on it in the preheated oven and bake until the biscuits are puffed, pale golden and a bit flaky - looking on top (about 18 minutes).

Tap the cutter in your hand to remove biscuit and place on baking sheet.

Place the biscuits on a baking tray covered with parchment paper.

Tear the biscuits into bite size pieces and place on a baking sheet.

Place the shortbread biscuits on a baking tray and bake in the oven for 10 minutes or until golden brown.

Place biscuits on baking trays and bake for 10 minutes or until lightly brown.

Place half the biscuits on ungreased cookie sheet.

Place on a lightly floured surface (may use additional biscuit mix to dust board) and knead gently 10 times.

Place biscuits in a cast iron skillet or on a lined baking sheet.

Split biscuits, and place bottom halves on individual plates.

Remove partially cooked filling from oven and place biscuits on top.

Cut out biscuits using a biscuit cutter and place on a silicone mat lined cookie sheet.

Cut biscuits in half and place on serving dishes.

Place the egg / kale scramble on the bottom half of a biscuit.

Roll out the biscuits and place 6 of them on top the mixture.

Step 6: Using a 3» biscuit cutter, cut rounds and place on the baking sheet spaced 1/2 inch apart (they will not spread).