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
0: Put the bisquit mix, sugar, and milk powder in a zip lock food storage bag
1: Minimize the air in the bag
2: If using a cast iron dutch oven , line it with aluminum foil Put the fruit or pie filling in the bottom of the dutch oven
3: Mix the liquid with the dry mix in the zip lock bag
4: Be careful not to break the bag
5: Add a little more liguid if the fixture is dry
6: Put the dough onto the fruit in the dutch oven
7: If the dough is firm, drip it in pieces over the fruit
8: Sprinkle the top of the dough with cinnamon sugar and dot withsmall pieces of margarine
9: Put the lid on the dutch oven and place about 24 charcoal coals on the lid and about 18 coals under the bottom
10: Bake for 40 minutes
11: Recipe By : Troop 21 Posted to MC-Recipe Digest V1 #641 by thelma@pipeline
12: com on Jun 07, 1997