QUICK ROLLED BISCUITS: Preheat oven to 4 degrees
1. Combine mx and milk and bead tuntil smoothe. If dough feels too sticky, add more mix-up to 1/4 c.
2. Turn dough out onto a surface dusted with baking mix or plain flour, roll dough into a ball to coat, and knead gently t times.
Roll dough out to 1/2" thickness and cut int 2" circles or squares.
3. Place on an ungreased cookie sheet, brush tops with milk to brown and bake for 8 to 1 minutes.
DROPED BISCUITS: Follow Steps 1 and 2 for quick rolled biscuits.
Mixture will be a bit looser than the dough for regular biscuits.
Drop by spoonfuls onto an ungreased cookie sheet and bake for 8 to 1 minutes.
SWEET BISCUITS: Follow the instructions for either Quick Rolled or Dropped Biscuits.
Just before baking brush tops with melted butter and dust with cinnamon sugar.
FILLED BISCUITS: Follow the mixing and baking instructions for quick rolled biscuits.
Before baking, brush one biscuit circle for teh bottom with melted butter, add a teaspoon of filling, top with second biscuit circle, pinch sides, brush with milk to seal.
LATVIAN BISCUITS: Chop onion and bacon into small pieces.
Cook them together over low heat until onion is transparent andbacon is soft but not crispy.
Meanwhile prepare dough for quick rolled biscuits. Lift
onion and bacon from pan and add, without drainng to the dough just before kneading.
Proceed as for Quick rolled biscuits, brushing tops with bacon grease before baking.
Yield: 1 medium biscuits per recipe
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