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: Combine all ingredients into a smooth dough, rolled flat to 1/2" thickness
1: Using can covers (or what you have <doughnut cutter*>) cut into doughnut shape, using additional flour to keep dough from sticking
2: If no suitable doughnut cutters are available, cut into 2" squares
3: Fry in hot fat <cooking oil*> until golden brown
4: Drain on absorbent paper
5: While frying, keep the fat hot enough to actively bubble
6: (note -- <*> indicates "translations" I've added) I would roll the fried doughnuts in sugar to "finish them"
7: Oh WOW!! Dobi just handed me a big plate of Shrimp Scampi!! See ya!! Gary From Gemini's MASSIVE MealMaster collection at www
8: synapse
9: com/~gemini