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Southern Country Biscuits With Sawmill Gravy has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and review thousands of real recipes submitted by real home cooks.

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Preheat the air fryer to 375°F on the "air fry" setting. 2. Open the can of biscuit dough. Place one chunk of cheese in the center of each biscuit. Wrap the edges of the dough up and over the.

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Preheat the oven to 350 degrees. In a small bowl, mix together the cream cheese, spinach, garlic and pepper. Set aside. Open the tube of biscuit dough. Press out each biscuit into a 4 inch circle. Spoon a tablespoon of the cheese mixture into the center of each biscuit.

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In a medium bowl, place flour, baking powder and salt. Mix well. Put oil then milk into a 1 cup measure, don't stir. Pour directly into flour mixture. Stir with a fork. Roll and cut into circles. Place on cookie sheet and bake in 450 degree oven till golden.

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Combine flour and salt in a large bowl. Add in the cubed butter and cream cheese and cut in with your hands or a pastry blender until the consistency of cottage cheese. Make a well in the center of the mixture and pour the buttermilk into the well. Using your hands, mix the wet and dry until just combined.

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Place the pan of biscuits in the preheated oven and bake 8-12 minutes or until lightly browned on top. Use caution because the pans are hot as you remove the baked biscuits from the oven. Brush melted butter on top of each biscuit. Cover the biscuits with a clean towel and let rest for a few minutes prior to serving.

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3. In a medium bowl, sift together the flour, sugar, baking powder, and salt. 4. Pour in buttermilk and mix lightly until a loose dough forms. The batter will be sticky. 5. Pour biscuit dough on top of melted butter in baking dish. 6. Using fingers or back of spoon, push dough unto corners and pat out dough until level.

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Add flour to a large mixing bowl. Cut in shortening with a pastry blender, two forks, or knives until well-combined. Slowly pour in buttermilk and stir gently until just combined. Do not overmix. Pour biscuit dough onto a floured pastry cloth, paper towels, or dough board. Gently pat or roll to about 1/2-inch thick.

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Southern Pinch Biscuits. Preheat oven to 450 degrees. In a large bowl put about 6 cups of self-rising flour. White Lily flour makes really good biscuits I also love King Arthur flour. Make a well in the center of the flour. Measure out 1 cup milk (mom prefers powdered milk, reconstituted) and 1/4 cup vegetable oil and pour into the center of.

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Mix the dough. After the sponge has proofed mix the sugar, baking powder, baking soda, salt and 1 ½ cups of the all-purpose flour into the bowl of sourdough sponge with a wooden spoon. Mix the dough into the sponge until it comes together forming a shaggy dough ball. Dust a work surface with the remaining ½ cup of flour.

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Add the buttermilk and stir until makes a ball in the bowl. You can either pinch off the dough or cut it with a biscuit cutter. I use a tin can because I like to make these biscuits good size like my mama's biscuits. Step 2: Grease or spray pan. Bake in preheated 400-degree oven for 15 to 20 minutes until brown on top.

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Preheat oven to 500° F. Add flour to mixing bowl and make a well in the middle. Add the buttermilk and shortening. Work the shortening with your fingers, breaking it up into very small pieces. Start working the flour into the liquid, pulling it in a little at a time.

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Use a 2 ½ -inch biscuit or cookie cutter and cut out as many circles as you can. Transfer the circles to a baking sheet. Repeat until all the dough is used up. Fill and pinch the cookies: Place a scant teaspoon of jam in the center of each circle. Then lift the sides, pinch just center together about 3 finger tips wide but leave each end open.

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Add chicken and peas. Season to taste with remaining salt, pepper, and just a tiny bit of lemon juice. Remove sprigs of thyme. Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.

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Remove pan from heat and let cool for about 5 minutes. Split each biscuit in half. Place half on baking sheet and gently press each biscuit down and out to form a large thin circle. On one half of the flattened biscuit half, place a generous portion of the sausage and egg mixture in center. Top the mixture with cheese.

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Using a knife or bench scraper, slice the dough into 9 squares, following a 3×3 pattern. Bake for 20 to 25 minutes, or until the tops are golden brown. Once the biscuits are done baking, remove them from the oven and allow the butter to be absorbed into the biscuits, about 10 minutes.