Sentences with phrase «flaky biscuits in»

Not exact matches

Flaky biscuits bathed in custard and baked into sweet oblivion.

The beer acts as a rising agent when paired with the flour, resulting in a flaky, savory biscuit.

I think it'd work well with Mel's Flaky Buttermilk Biscuit Cinnamon Rolls (melskitchencafe) if I don't happen to have canned rolls (which seems like a terrible idea... who doesn't want ready - to - bake cinnamon rolls in their fridge??).

In these Biscuits and Gravy Breakfast Sandwiches, flaky biscuits are stuffed with tofu scramble and vegetables, and they're topped with peppery white gravy.

They take just minutes to mix up and result in wonderfully flaky homemade biscuits you will love.

These biscuits are easier to assemble than many of their flaky, layered brethren — and bonus: whatever biscuits don't get eaten can be crumbled up into dressing later in the day.

Baked in a cast iron skillet, these pull - apart salt & pepper biscuits were flaky and full of buttery flavor.

Would I be able to let the dough ferment overnight to get the true sourdough effect, and still add butter in and experience a flaky, fluffy biscuit?

These simple vegan sweet potato biscuits are so moist and flaky, they practically melt in your mouth.

The combination of about half Melt and half nonhydrogenated shortening creates a delightfully buttery taste and impossibly flaky biscuits that can be split right in the middle — and still brown beautifully.

The garlic in the sauce makes it taste rich but not heavy, and the corn and sage biscuits are flaky melt - in - your - mouth delicious.

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).

1 recipe gluten free biscuit dough (I used the Extra Flaky Buttermilk Biscuits from page 227 of GFOAS Bakes Bread, but the Gluten Free Biscuits from the blog would work just fine, too — try using buttermilk in place of milk or cream), chilled

I've mentioned before that I'm not that big of a cornbread fan, but the idea of buttery, flaky, sharp - cheddar cornbread biscuits just felt right in this situation.

Well, my friend Kelley (who is also one of our neighbors here in Utah) is a Nutritional Biochemist and also an amazing healthy paleo chef, and she wrote this page below that you MUST check out if you want to understand exactly why wheat bread AND most gluten - free breads are killing you, and the BEST solution to still enjoy tasty breads, biscuits, pancakes, and more the healthy way... >> Why wheat bread AND most gluten - free breads are killing you, plus the BEST solution (yes, enjoy low - carb, wheat - free fluffy biscuits, flaky croissants, pancakes, french toast and more!)

biscuits that are crispy on the outside & soft + flaky on the inside is ever so tempting... i'll definitely keep this recipe in mind!