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    You are in: Home / Cookbooks / Biscuit Bonanza
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    40 recipes in

    Biscuit Bonanza

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    A rich, cheesy biscuit that is good with soup, chilli, or stew. Medium cheese can be used, but sharp cheese will give more flavour.

    Recipe #54567

    7 Reviews |  By Mikekey

    This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state, where the sweetest onions outside of Vidalia, GA are grown! (how's that for diplomacy!) Any "sweet" onion will do if you can't get Walla Wallas or Vidalias.

    Recipe #186739

    Even though we may be on a diet, my family couldn't stand the thought of giving up biscuits. I have been looking for good homemade biscuits that were a little lighter. I don't know if these qualify as lighter or not, but they are good. CALORIES 131 (32% from fat); FAT 4.7g (sat 2.9g, mono 0.9g, poly 0.2g); PROTEIN 4.2g; CARB 18.5g; FIBER 0.5g; CHOL 13mg; IRON 0.9mg; SODIUM 239mg; CALC 98mg WW points 3.

    Recipe #359880

    These biscuits are a perfect, savory treat with hot, winter foods! I pulled it from a magazine in the dentist's office, and tested it out on the kids. When I looked through other recipes in the database, I didn't see a savory one that matched this, so thought I would share!

    Recipe #358926

    Slighty dry, scone-like in texture cookie. A delicious variation to these would be to replace the raisins with dried cranberries and add some orange zest to the dough.

    Recipe #357466

    These little biscuits are an interesting twist on baking powder biscuits. They are great served with a cream cheese spread and black caviar. This recipe is from the August 1989 issue of Gourmet Magazine.

    Recipe #347005

    I love these biscuits. Something different.

    Recipe #346567

    14 Reviews |  By ~Nimz~

    This is another recipe that was in the 2008 Weight Watchers cookbook that I've played around with. These are good leftover toasted.

    Recipe #345899

    This is my mother's biscuit recipe. They always turn out light and fluffy, the best. I can't tell you how many of these I have made in my lifetime, but I can assure you they are always greeted with enthusiasm and my dinner guests would be disappointed if I didn't have some of these waiting for them, fresh out of the oven.

    Recipe #87258

    This is an old recipe--I will not tell where from--but it is 1960 original Kentucky biscuit scaled down from an original I have. It is absolutely to die for. You will never make another biscuit after this.

    Recipe #201094

    1 Reviews |  By Bobbie

    I haven't prepared these scones yet -- just came across the recipe on the Internet and wanted to get it posted since I didn't see the recipe on the site. I'm not familiar with the King Arthur All-Purpose flour -- so will probably just use regular unbleached all-purpose flour when I make them.

    Recipe #335203

    This is one of the first recipes I made by Julia Child and I still use it often. I like using these for a brunch or stuffed with ham & cheese for breakfast on the go.

    Recipe #98849

    1 Reviews |  By Manami

    The herb and cheese combination is infinitely variable. Try cheddar and minced chives or chopped rosemary and Parmesan. From: Perfecting Biscuits by Grace Parisi, F&W Magazine 11/2007 edition. Chill for 10 minutes - not included. Posted 10/25/2008

    Recipe #333558

    This recipe is inspired by the buttermilk biscuit recipe in the newest issue of Cooking Light. I made a batch today with tweaks to our taste and it turned out great. So I decided to post the recipe here lest I forget what I did. This is a flaky, delicious, healthier kind of biscuit.

    Recipe #333594

    Recipe #325838

    I found this recipe in one of my cooking light magazines. These biscuits are easy to make and they have a great taste. I used 3 C. white flour and 2 C. wheat flour and vegetable oil instead of the shortening and they turned out perfect!!

    Recipe #309183

    From Taste of Home

    Recipe #325479

    I received an email today from Recipe Robot and this was just one of the recipes that were featured. I have estimated the number of servings as I really do not know and I haven't made this recipe yet. Let me know!

    Recipe #323843

    Flakey buttermilk biscuit loaded with lemon flavor.

    Recipe #323440

    4 Reviews |  By Aimee88

    This recipe is from the National Constitution Center (NCC), Philadelphia PA. According to the NCC, Thomas Jefferson's biscuits were served at the first meeting of the First Continental Congress in 1774 and are served today at the famous City Tavern (built in 1773) located in Philadelphia's historic district at 2nd and Walnut Streets. These are a light, tasty biscuit (scone), with or without the pecans. I enjoy them with butter and honey. The nutrition can be improved by using a margarine instead of butter and leaving out the pecans.

    Recipe #318826

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