Refrigerated biscuits. Samsung 25 cu ft counter depth side by side refrigerator. Crystal freezer mugs.

Refrigerated Biscuits

refrigerated biscuits

  • (of food or drink) Chilled, esp. in a refrigerator

  • (of a vehicle or container) Used to keep or transport food or drink in a chilled condition

  • made or kept cold by refrigeration; "keep the milk refrigerated"; "a refrigerated truck"

  • (refrigeration) deliberately lowering the body's temperature for therapeutic purposes; "refrigeration by immersing the patient's body in a cold bath"

  • (refrigeration) the process of cooling or freezing (e.g., food) for preservative purposes

  • A small, typically round cake of bread leavened with baking powder, baking soda, or sometimes yeast

  • (biscuit) cookie: any of various small flat sweet cakes (`biscuit' is the British term)

  • A cookie or cracker

  • (biscuit) small round bread leavened with baking-powder or soda

  • Biscuits was an EP of live and unreleased cuts by Living Colour, released on July 16, 1991. The Sony Music Japan edition of this disc had nine extra tracks not available on the international editions. As of 2009, the CD is out of print, but the album is available as an MP3 download.

  • A light brown color

refrigerated biscuits - Saco Cultured

Saco Cultured Buttermilk Blend, 16-Ounce Canister (Pack of 3)

Saco Cultured Buttermilk Blend, 16-Ounce Canister (Pack of 3)

SACO cultured Buttermilk Blend, brings the goodness of real churned buttermilk back to today's table. It is the only product of its kind available on the retail market today. Made from sweet cream, churned buttermilk, which is the by-product of butter making, SACO Buttermilk Blend is the first real buttermilk available to consumers in over 50 years. Fluid buttermilk, found in today's dairy case, is merely cultured skim milk and contains no real buttermilk. Real buttermilk contains natural emulsifiers found in old-fashioned, churned buttermilk. Today's liquid buttermilk is merely cultured skim milk and contains no real buttermilk. The emulsifiers in real buttermilk, like SACO's Buttermilk Blend, results in baked goods that have superior volume, lighter and more uniform texture, fine crumb, golden brown crust, extended freshness and a fragrant aroma that is churned buttermilk's 'claim to fame'. Since real buttermilk is a form of skim milk, it is often included in reduced-calorie, reduced-fat recipes.

82% (10)

Recipe: Marscarpone-Filled Cranberry-Walnut Rolls

Recipe: Marscarpone-Filled Cranberry-Walnut Rolls


Each bite of these fabulous biscuit creations is filled with a rich, creamy filling.


1/4 cup sweetened dried cranberries, coarsely chopped
1/3 cup Fisher® Chef's Naturals® Chopped Walnuts
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
1/2 cup mascarpone cheese or cream cheese, softened
1/4 cup LAND O LAKES® Butter, melted
1 tablespoon mascarpone cheese or cream cheese, softened
1 cup powdered sugar
1 to 2 tablespoons milk


1.Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with CRISCO® Original No-Stick Cooking Spray.

2.In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix granulated sugar and cinnamon; set aside.

3.Separate dough into 10 biscuits; press each biscuit into 3-inch round. Place heaping 1 teaspoon of the mascarpone cheese on center of each biscuit. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal. Roll each biscuit in melted butter, then roll in sugar-cinnamon mixture. Place 1 biscuit in center of pan. Arrange remaining biscuits, seam sides down and sides touching, in circle around center biscuit. Pour remaining butter over biscuits; sprinkle with remaining sugar-cinnamon mixture.

4.Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.

5.Bake 28 to 33 minutes or until biscuits are golden brown. Place heatproof serving plate upside down on pan; carefully turn plate and pan over. Let stand 1 minute, then carefully remove pan.

6.Sprinkle reserved cranberry-walnut mixture over coffee cake. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm.

High Altitude (3500-6500 ft): No change.

Bake-Off is a registered trademark of General Mills ©2009
Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
2009 © and ®/™ of General Mills
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
®Crisco is a trademark of The J.M. Smucker Company

Mexican Bubble Pizza Recipe

Mexican Bubble Pizza Recipe


In this easy casserole-style pizza, strips of biscuit dough bake right in with taco-seasoned ground beef.


1 1/2 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream
3 green onions, sliced, if desired


1.Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.

2.Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.

3.Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.

4.To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.

refrigerated biscuits

refrigerated biscuits

Southern Biscuits

Southern Biscuits
Nothing Says Comfort Like A Southern Biscuit
Southern Biscuits
Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese.
The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits—a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.
Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree's Southern Memories and Shrimp and Grits.
She has appeared on more than 300 television shows and specials, which have shown nationally on PBS, The Learning Channel, and The Food Network. Dupree holds an Advanced Certificate from the Cordon Bleu and has also written extensively for magazines and newspapers. She lives in Charleston, South Carolina.
Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia.
Homemade Refrigerator Biscuit Mix
Makes 10 cups
If making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40! Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like.
10 cups self-rising flour
3 teaspoons salt
5 teaspoons cream of tartar
4 teaspoons baking powder
2 cups chilled shortening, lard, or butter,
roughly cut into 1/2-inch piecesSouthern Biscuits
Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea.
Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing.
Store the mix in the refrigerator in an airtight container until ready to use.

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