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Mayonnaise Biscuits. View Recipe. Photo by Blaine Moats. You need just three ingredients you probably already have on hand to make these moist biscuits: mayonnaise, self-rising flour, and milk. 11 of 26.

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Step 2 - Incorporate the Butter. The key to flaky layers in your homemade biscuits is cold butter. Cut the cold butter into small pieces and add it to your dry ingredients. You can use a pastry cutter or a fork to cut in the butter until the mixture looks like small peas.

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Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour. Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass.

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You will have about 2 cups crumbs. In a medium bowl, stir the Biscoff crumbs and melted butter together until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan.

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Preheat oven to 400 degrees Fahrenheit. Once it's nice and hot, place your pocket pies on a parchment paper lined cookie sheet and bake for 10-11 minutes. Once they're golden, you pull them from the oven and cool on a wire rack until they can be handled. My crimped edges came uncrimped while baking.

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Using a medium-sized bowl, add dry ingredients and stir to combine. Create a well in the center of the Bisquick mixture. Add buttermilk and grated butter to the well. Stir, just until the dough comes together and away from the walls of the bowl (about 30 seconds). For flaky, tender biscuits, do not over mix.

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Instructions. Preheat oven to 350 degrees F. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute.

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Add 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces, and pulse until largest pieces of butter are the size of a pea. Transfer to a large bowl and gradually drizzle 1 cup.

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Chill. Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning. Place the pan of biscuits in the refrigerator while you preheat your oven to 425°F, or for about 20 to 30 minutes.

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Fold the dough in half on top of itself and press it down into a 1 1/2-inch thick rectangle again. Repeat this step, folding and pressing the dough 4 to 6 times total. This is called laminating the dough and it creates those flaky layers that we all love in biscuits. 1. Press dough into 1 1/2-inch thick rectangle. 2.

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Preheat oven to 350°F. Combine vegetables, chicken, soup, ¼ cup milk, and seasoning in a 9" deep-dish pie pan. In a separate bowl, combine biscuit mix, egg, and remaining ½ cup milk. Stir with a fork and pour over the chicken mixture. Bake uncovered 30 minutes or lightly browned.

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1. Heat oven to 375°F. Spray cookie sheets with cooking spray, or use nonstick cookie sheets. 2. In 10-inch nonstick skillet, melt 4 tablespoons butter over medium heat. Add remaining Peach Filling ingredients to skillet; cook and stir 5 to 10 minutes or until sugar is dissolved and filling is thickened.

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Gradually pour in the buttermilk or milk, stirring until the dough just comes together. Turn the dough out onto a clean countertop and form it into a ball. Press the dough flat until it is 1-inch thick. Use a circle biscuit cutter or a drinking glass to cut out your biscuits.

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Step 1. Heat oven to 375 degrees and line a large sheet pan with parchment paper or foil. Step 2. Coarsely grate the butter onto a plate, then freeze until cold and hard, at least 10 minutes. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter to the dry ingredients.

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Dotdash Meredith Food Studios. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper. Dotdash Meredith Food Studios. Transfer chicken, vegetables, and sauce into a 7x11-inch baking dish. Arrange biscuits on top of the filling.