Bet You Cant Eat Just One Biscuits Recipes

Steps:

• In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn 1 portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients., Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack., For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm.

Steps:

• Mix bisquick, club soda and sour cream well.
• Melt butter in baking pan.
• Roll out dough about 1/2 inch thick.
• Cut with cutter and place in pan over melted butter.
• Bake at 375°F until brown (about 10-13 min).
• Brush tops with butter.

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine first 6 ingredients in a bowl. Separate biscuits and flatten each into a 5 inch circle. Arrange 1 inch apart on a cookie sheet. Spread 1 generous tablespoon of cheese mixture onto each flattened biscuit. Bake 12 minutes until golden brown. Serve warm.

Steps:

• Preheat oven to 275°F.
• Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
• Bake for 15-25 minutes at 250°F stirring several times.
• Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
• I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.