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Preheat the oven to 350 degrees. In a small bowl, mix together the cream cheese, spinach, garlic and pepper. Set aside. Open the tube of biscuit dough. Press out each biscuit into a 4 inch circle. Spoon a tablespoon of the cheese mixture into the center of each biscuit.
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Using a knife or bench scraper, slice the dough into 9 squares, following a 3×3 pattern. Bake for 20 to 25 minutes, or until the tops are golden brown. Once the biscuits are done baking, remove them from the oven and allow the butter to be absorbed into the biscuits, about 10 minutes.
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Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama's biscuits. Step 2: Grease or spray pan. Bake in preheated 400-degree oven for 15 to 20 minutes until brown on top.
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Step 1: Sift dry ingredients into a large bowl. Cut in butter with pastry blender until mixture resembles a coarse meal. Add buttermilk and stir into a shaggy dough. Step 2: Turn dough out onto a lightly floured work surface and knead several times into a cohesive dough. Roll or pat dough to a 1/2-inch thickness.
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Preheat the air fryer to 375°F on the "air fry" setting. 2. Open the can of biscuit dough. Place one chunk of cheese in the center of each biscuit. Wrap the edges of the dough up and over the.
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Allow them to refrigerate for at least 15 minutes while you preheat the oven. Brush the tops and bake the biscuits. Once your oven has come to 450°F brush the tops of the biscuits with buttermilk and sprinkle on flaky sea salt if using. Place the skillet or baking sheet into the middle rack in the middle of the oven.
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Remove pan from heat and let cool for about 5 minutes. Split each biscuit in half. Place half on baking sheet and gently press each biscuit down and out to form a large thin circle. On one half of the flattened biscuit half, place a generous portion of the sausage and egg mixture in center. Top the mixture with cheese.
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Add chicken and peas. Season to taste with remaining salt, pepper, and just a tiny bit of lemon juice. Remove sprigs of thyme. Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.
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Use a 2 ½ -inch biscuit or cookie cutter and cut out as many circles as you can. Transfer the circles to a baking sheet. Repeat until all the dough is used up. Fill and pinch the cookies: Place a scant teaspoon of jam in the center of each circle. Then lift the sides, pinch just center together about 3 finger tips wide but leave each end open.
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In a medium bowl, place flour, baking powder and salt. Mix well. Put oil then milk into a 1 cup measure, don't stir. Pour directly into flour mixture. Stir with a fork. Roll and cut into circles. Place on cookie sheet and bake in 450 degree oven till golden.
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Add flour to a large mixing bowl. Cut in shortening with a pastry blender, two forks, or knives until well-combined. Slowly pour in buttermilk and stir gently until just combined. Do not overmix. Pour biscuit dough onto a floured pastry cloth, paper towels, or dough board. Gently pat or roll to about 1/2-inch thick.
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Place the pan of biscuits in the preheated oven and bake 8-12 minutes or until lightly browned on top. Use caution because the pans are hot as you remove the baked biscuits from the oven. Brush melted butter on top of each biscuit. Cover the biscuits with a clean towel and let rest for a few minutes prior to serving.
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Cut each biscuit in half. Stretch each half into a 1/8-inch-thick rectangle. Spiral each piece of dough around a stick in a corkscrew motion, stretching while wrapping and taking care not to overlap the dough. Pinch the dough back onto the stick, as needed. Position each stick close to the flame, but not directly in it, and cook, turning often.
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Southern Pinch Biscuits. Preheat oven to 450 degrees. In a large bowl put about 6 cups of self-rising flour. White Lily flour makes really good biscuits I also love King Arthur flour. Make a well in the center of the flour. Measure out 1 cup milk (mom prefers powdered milk, reconstituted) and 1/4 cup vegetable oil and pour into the center of.
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Combine flour and salt in a large bowl. Add in the cubed butter and cream cheese and cut in with your hands or a pastry blender until the consistency of cottage cheese. Make a well in the center of the mixture and pour the buttermilk into the well. Using your hands, mix the wet and dry until just combined.
