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Biscuits with soda

Found 10 recipes

Biscuits

Parchment paper 2 cups all-purpose flour, plus additional for dusting 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 5 tablespoons cold[...]

Source: epicurious.com
Low Fat Biscuits (Ww)

2 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon sugar 2 tablespoons vegetable shortening , cold 1 cup[...]

Source: food.com

Biscuits (Baking Powder or Buttermilk)

2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup shortening 3/4 cup milk 1 Whisk dry ingredients together in a bowl; cut in[...]

Source: food.com
Tea Biscuits

2 cups flour 1/2 teaspoon salt 4 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons sugar 5 tablespoons shortening 1 cup buttermilk 1 Preheat oven[...]

Source: food.com
Biscuits

2 cups flour 2 1/4 teaspoons baking powder 1/2 teaspoon cream of tartar 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 4 tablespoons[...]

Source: food.com
Biscuits

I made these biscuits a few days ago to go with some soup at lunch time (supper tonight was hot dogs and french fries . . . I was too tired to make anything[...]

Source: vegandad.blogspot.com
Ham on Biscuits

1 cup flour 2 teaspoons sugar 1 1/8 teaspoons baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 2 tablespoons cold butter 1/2 cup 4% fat cottage cheese[...]

Source: food.com
Biscuits With Amish Starter Recipe

1 c. flour 1/2 tsp baking soda 1/2 tsp salt 2 tsp baking pwdr 2 x Large eggs 1 c. Amish batter See recipe 1/4 c. oil Combine the first ingredients in large[...]

Source: cookeatshare.com
Biscuits or Scones 1972  (British )

2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons cream of tartar 3 tablespoons cold butter 3/4-7/8 cup milk 1 Sift the salt,[...]

Source: food.com
Riz Biscuits

1 (1 1/2 ounce) package yeast 2 1/2 cups sifted flour 1 tablespoon sugar 1/2 teaspoon baking soda 1 teaspoon salt 3 tablespoons shortening 1/2 cup buttermilk[...]

Source: food.com

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