ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Yankee magazine biscuits

Misc.
A few? years ago I found a great recipe for biscuits in the Yankee magazine. I need to know what kind of baking powder they said to use. Lately I'm not having good luck with them and I wonder if the brand of powder I'm using is not right. I have a halved version of the recipe but can't find the original. I have searched their website but couldn't find the right one. I think the name is Yankee Biscuits. Thanks for any help you can give me.
MsgID: 0065603
Shared by: Betty in Maine
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Taffy Apple Salad
  • TAFFY APPLE SALAD 1/2 cup of sugar 1 tablespoon flour 1 (8 oz.) can crushed pineapple with juice 1 egg 2 teaspoons apple cider vinegar 4 Granny Smith apples, peeled and chopped 1 cup dry roasted peanuts 1 (8 oz.) cont...
  • Meatballs with Zippy Dip
  • MEATBALLS WITH ZIPPY DIP FOR THE MEATBALLS: 1 lb ground pork 1 lb ground beef 1 medium onion, chopped 1/2 c up butter or margarine, melted 1 cup breadcrumbs 4 eggs, beaten salt and pepper...
  • Tuscan bean Soup and Fresh Pineapple Parfait
  • Leftovers, everybody has some in their fridge...sometimes you can eat the same meal all over again like at Thanksgiving or you can turn those leftovers into something completely different than what you had. I made Medite...
  • Recipes Old and New - April 2016 Daily Recipe Swap
  • Happy April and Happy Spring! This month we're sharing assorted recipes old and new. As usual, along with new recipe additions, I will be continuing my project to update the files from our archived recipe swaps and post...
ADVERTISEMENT
  • Mimi's Cafe Coleslaw
  • MIMI'S CAFE COLESLAW Source: Mimi's Cafe, Ashley Ceraolo, Director of Brand Management From: Sacramento Bee, Wednesday, January 16, 2008 Serves 6 (3/4 cup servings) 1 small head (1 pound) green cabbage 1/4 cup finely ...
  • Savory Yam Wedges (microwave)
  • SAVORY YAM WEDGES 2 lb. sweet potatoes (or 2 1/2 cups leftover mashed sweet potatoes) 4 eggs 1/2 cup milk 1 1/2 cups (6 oz.) grated light Swiss cheese 1/2 cup chopped green onion or scallion 1/2 tsp. garlic powder Sal...
  • Oscar Taylor's Zucchini Muffins
  • OSCAR TAYLOR’S ZUCCHINI MUFFINS/BREAD From Chef Howard Pierceall 4 eggs 1 1/2 cups sugar (dark brown is better) 1 Tbsp. vanilla 1/2 cup safflower oil or vegetable oil 2 cups loosely packed grated zucchini 2 cups sift...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Yankee magazine biscuits
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!