2 : c Flour
1 : ts Salt
4 : ts Baking powder
1/4 : ts Pepper
1 : Egg
3 : tb Butter, melted
Milk : Milk
1 : /2 c All-purpose flour
2 : ts Baking powder
3/4 : ts Salt
3 : tb Margarine
3/4 : c Milk
1/4 : c Flour
1 : /2 ts Baking powder
1/2 : ts Salt
2 : tb Butter; chilled and cut
Into : Into small bits
1/2 : c Milk
2 : tb Chopped parsley
6 : c Self-rising flour
1 : c Fresh bread crumbs
1 : tb Mixed herbs
1/4 : c Solid shortening
1 : Egg; beaten
Broth : Broth or water
Salt : Salt and pepper to taste
2 : c Flour
4 : ts Baking-powder
2 : tb Shortening
1 : ts Salt
Milk : Milk
2 : 1/ c Flour
3 : ts Baking powder
1 : ts Salt
3 : tb Crisco
2 : tb Chopped parsley
1 : /4 c Milk
1 : c Baking mix
1/3 : c Milk
9 : lb BISCUIT MIX #10
0: Stir together flour and salt
1: In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds
2: Add brown sugar and vanilla; beat until fluffy
3: Add egg yolk; beat until well combined
4: Stir dry ingredients into sugar mixture, mixing well Pat batter evenly in a ungreased 15 x 10 x 1" baking pan
5: Brush top with beaten egg white
6: Combine sugar and cinnamon; sprinkle evenly over top
7: Sprinkle almonds over all
8: Bake in 350 degree oven for 15 to 18 minutes or until light brown
9: Cut into 1 1/2" diamonds while warm
10: Cool in pan
11: Remove from pan with spatula
12: From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini