INGREDIENTS

INSTRUCTIONS

QUICK ROLLED BISCUITS
DROPPED BISCUITS
SWEET BISCUITS
FILLED BISCUITS
LATVIAN BISCUITS
QUICK ROLLED BISCUITS: Preheat oven to 400 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 t0 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 10 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 10 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. Befor 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: 10 medium biscuits per recipe
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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