xiaoxl/recipe_data huggingface dataset:
Low Carb Pizza


Ingredients:
mozzarella cheese, tomato sauce, green olives

Directions:
Spread tomato sauce over the mini naan bread., Place cheese on top of the tomato sauce., Place in toaster oven for 5 minute at 390ºF., Take out the pizza and add sliced olives. Cook for 1 minute., Serve and Enjoy!
Peanut Butter Chicken


Ingredients:
yellow mustard, peanut butter, honey, mayonnaise, boneless skinless chicken breasts

Directions:
Preheat oven to 400 degrees.
In a shallow mixing bowl, mix together mustard, peanut butter, honey and mayo.
Dip each chicken breast into mayo mixture, then coat in crushed potato chips.  Place on cookie sheet sprayed with non-stick cooking spray.
Bake at 400 degrees for 10 minutes on each side.
Lemon Dijon Asparagus


Ingredients:
asparagus spears, asparagus spears, black pepper

Directions:
Spray large skillet with oil. Heat over medium-high.
Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.
Stir together juice of 1 lemon, Dijon mustard and black pepper to taste (I put a lot]. Pour mixture into pan with asparagus and toss. Cook 1 minute until heated.
Serve immediately.
I like to serve this with simple baked chicken breasts or fish.
Beans and Bamboo Shoots Tarkari


Ingredients:
bamboo shoot, potatoes, black-eyed peas, onion, curry powder, chili powder, garlic, ginger, turmeric, broth, water, chopped tomatoes, cilantro

Directions:
In a frying pan, heat three tablespoons of oil.
Fry bamboo shoots until light brown; reserve on a plate.
In a sauce pan heat oil, fry dried red chilies until dark.
Add onions and sauté until light brown.
Add curry powder, chili powder, ginger, garlic, whole mustard paste, salt and pepper.
Fry for one minute over low heat.
Add potatoes to the onion mixture and sauté for five minutes on medium heat.
Sprinkle water if it starts to burn.
Add soaked beans, sautéed bamboo shoots, tomatoes and broth to the potatoes mixture; stir well.
Bring to a boil, and let simmer for 15-20 min.
over low heat until potatoes are fork-tender, and the gravy has attained its desired consistency.
Garnish with chopped cilantro.
Serve with rice or roti (flat bread].
Zesty Chicken Wings


Ingredients:
corn syrup, ketchup, cider vinegar, Worcestershire sauce, Dijon mustard, onion, garlic cloves, chili powder, chicken wings

Directions:
In a saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.
Meanwhile, cut chicken wings into three sections; discard wing tips. Place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 375° for 30 minutes, turning once.
Brush with sauce. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear.
Serve with additional sauce if desired.
Homemade Garlic Bread
Category: appetizers-and-snacks
By Margaritas On The Rocks

If you're a garlic lover this garlic bread recipe's for you! Garlic, butter, olive oil, and freshly baked bread-what else can you ask for? Try this recipe today--you won't regret it!

Ingredients:
½ cup butter, softened
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
½ teaspoon salt
1 loaf French bread

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined. Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet. Wrap with additional aluminum foil. Bake in the preheated oven until bread is crispy and heated through, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 loaf

Calories: 316.3
Fat: 17.6 g
Saturated fat: 8.3 g
Carbohydrates: 33.3 g
Sugars: 1.7 g
Dietary fiber: 1.5 g
Protein: 7.1 g
Cholesterol: 30.5 mg
Sodium: 596.8 mg
Zucchini Cheddar and Herb Biscuits


Ingredients:
onion, unsalted butter, biscuit mix, fresh parsley, dried basil, dried thyme, eggs, milk, zucchini, cheddar cheese

Directions:
Preheat oven to 400 degrees F & grease a large baking sheet., In a large skillet, saute the onion in butter until tender., In a large bowl, combine biscuit mix, parsley, basil, thyme & onion mixture., Stir in eggs & milk just until combined, then stir in zucchini & cheese., Drop by 1/4 cupfuls, 2 inches apart onto the prepared baking sheet., Bake 10 to 14 minutes or until golden brown., Serve warm, & if any are left over, refrigerate them!
Lower Sodium Asian Grilled Chicken Thighs?


Ingredients:
garlic cloves, lime, juice of, fish sauce, molasses, black pepper, red pepper flakes, chicken thighs

Directions:
Mix all ingredients in a glass dish without chicken.
Cut slits in chicken.
Marinate chicken about 20 minutes making sure all of the chicken gets the marinade liquid . There is lime juice in this so you don't want more time.
Heat grill - I used a gas grill.
Cook each side over direct heat until slightly charred. Only turn once. Place thighs on foil and continue cooking until you finish 1 glass of white wine.
Pair with yellow curry rice, cucumber slices and steamed broccoli.
Best Baked Ziti


Ingredients:
ziti pasta, onion, lean ground beef, provolone cheese, sour cream, mozzarella cheese, parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C]. Butter a 9 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Instant Tiramisu


Ingredients:
part-skim ricotta cheese, reduced-fat cream cheese, Splenda sugar substitute, ladyfingers, Kahlua

Directions:
Combine the first three ingredients in a food processor; process until smooth.
Spilt the lady fingers in half lengthwise.
Arrange 24 halves in a single layer in an 11x7-inch baking dish.
Drizzle half of the Kahlua, and let stand for 5 minutes.
Spread half the cheese mixture evenly over ladyfingers.
Repeat the procedure with the remaining ladyfingers and Kahlua, and cheese mixture.
Sprinkle with cocoa.
Savory Cream Cheese and Pineapple Party Dip
Category: uncategorized
By Bibi

This is one of my "back pocket" recipes for a quick and tasty party dip. I've had people ask me if it is chicken salad, because the pineapple adds a texture that is similar to shredded chicken, and the savory ingredients mask the pineapple flavor. It's perfect for a little bite before a meal or a satisfying afternoon snack on your favorite crackers. If you like, you can sneak in some vegetables, and serve it on celery sticks, or those little tri-color mini bell peppers, cut in half.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) can canned crushed pineapple, drained
1 cup chopped pecans
½ cup chopped green bell pepper
2 tablespoons chopped green onion
1 teaspoon salt, or to taste

Directions:
Combine cream cheese, crushed pineapple, pecans. bell pepper, most of the green onion, and salt in a bowl, reserving some of the green onion tops for garnish. Serve immediately if desired with reserved green onions sprinkled over, or cover with plastic wrap and refrigerate until ready to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 154.4
Fat: 14.7 g
Saturated fat: 6.6 g
Carbohydrates: 4.2 g
Sugars: 2.5 g
Dietary fiber: 0.9 g
Protein: 2.9 g
Cholesterol: 30.8 mg
Sodium: 228.6 mg
Roasted Tomatillo Guacamole


Ingredients:
garlic clove, avocado, lime juice, cilantro leaf, salt, water

Directions:
In a large, unoiled frying pan over medium heat, pan-roast the Jalapeños, onion, garlic, and tomatillo on all sides, 20 to 25 minutes total.
In a blender, whirl the vegetables with water until blended but still chunky.
Add avocado and lime juice; pulse until blended.
Add cilantro and salt, pulse to combine, and add more salt and/or lime juice to taste.
Nigerian Beef in Tomato Sauce


Ingredients:
olive oil, salt, ground black pepper, chicken bouillon cubes, tomatoes, onions, garlic cloves

Directions:
Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
Cover and place pot over low heat. Let it steam for 20 minutes.
Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
Tostada Bake


Ingredients:
Bisquick baking mix, cornmeal, milk, ground beef, onion, tomato sauce, green chilies, cheddar cheese, monterey jack cheese, sour cream, green onion, cheddar cheese

Directions:
Preheat oven to 375 degrees.
Grease jelly roll pan.  Mix baking mix, cornmeal, milk and oil until moistened, beat 30 seconds.  Pat dough in pan.  Bake 10 minutes.
Cook and stir ground beef and onion until beef is brown, drain.  Stir seasoning mix (dry], tomato sauce, beans and chilies.  Spoon beef mixture onto crust, sprinkle with cheese.
Bake 15 minutes or until hot.  Garnish each piece with sour cream, green onions and cheese.
Homestyle Fried Cabbage


Ingredients:
green cabbage, bacon, onion, salt, black pepper, garlic

Directions:
Dice bacon into small pieces and place in a large skillet over medium high heat to brown for 5 minutes.  I find that my wok also does a great job on this recipe.
Dice the onion and roughly chop up the cabbage while the bacon is browning.  Add onion and garlic and allow to brown with bacon for another minute.
There should be a couple tablespoons of bacon drippings in the bottom of the skillet but if it is the meatier high quality bacon add a tablespoon of vegetable oil as well and then add all the cabbage and seasonings.
Stir the cabbage in well so that it gets coated in the oil and then allow it to brown and cook down for about 20 minutes, stirring again every few minutes so that it doesn't burn or scorch on the bottom.
No doubt the kitchen smells a bit more Irish now, so serve and enjoy.
Strawberry Sauce


Ingredients:
fresh strawberries, frozen strawberries, sugar, vanilla extract

Directions:
In a blender or food processor combine strawberries, sugar and vanilla., Cover and blend or process until smooth, then heat in saucepan till warm.
Greek Salad, The Best!
Category: salad
By Carol Amos

This salad has remained a favorite in our house for many years. I make it often for special occasions and receive rave reviews all around; you will too when you serve this wonderful Greek salad!

Ingredients:
1 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons dried oregano, or to taste
1 ½ teaspoons dried basil
1 teaspoon salt, or to taste
freshly ground black pepper to taste
2 heads romaine lettuce, chopped
2 large tomatoes, cut into wedges
1 large cucumber, cut into matchsticks
1  red onion, sliced
1 cup black olives
½ pound feta cheese, crumbled

Directions:
Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth. Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

Prep time: 30 mins
Total time: 30 mins
Yields: 8 servings

Calories: 384.7
Fat: 36 g
Saturated fat: 8.6 g
Carbohydrates: 11.8 g
Sugars: 4.7 g
Dietary fiber: 3.9 g
Protein: 7 g
Cholesterol: 26.7 mg
Sodium: 799.8 mg
Bacon Wrapped Pineapple
Category: meat-and-poultry
By Paul E Hamilton

I started making these for family get-togethers and everyone LOVED them.  No one could eat enough of them.  I am also using them when I cater my daughter's wedding.

Ingredients:
½ pound sliced bacon, cut into thirds
1 (20 ounce) can pineapple chunks in juice, drained
½ cup packed brown sugar
½ cup mayonnaise
¼ cup chili sauce

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. Place in a shallow baking dish. In a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple. Bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. Serve warm.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 24 appetizers

Calories: 108.3
Fat: 7.9 g
Saturated fat: 2 g
Carbohydrates: 8.5 g
Sugars: 7.9 g
Dietary fiber: 0.2 g
Protein: 1.3 g
Cholesterol: 8.2 mg
Sodium: 106.3 mg
Toasted Caprese Sandwich
Category: main-dish
By Out Of Thyme

A variation on a basil, tomato, and mozzarella sandwich

Ingredients:
1 head garlic
1 tablespoon olive oil
2 tablespoons butter
1 (1 pound) loaf ciabatta bread, split in half horizontally
1 tablespoon dried rosemary
10 leaves fresh basil leaves, chopped
3  tomatoes, sliced
2 teaspoons balsamic vinegar  (Optional)
8 ounces fresh mozzarella cheese, sliced

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Drizzle the cut cloves with olive oil, then nestle the head into a piece of aluminum foil. Place in preheated oven and bake until the cloves are tender, about 35 minutes. Remove garlic from oven; do not turn oven off. Squeeze garlic from cloves into a small dish; mash into a paste. Spread the butter on the cut sides of the bread, sprinkle with rosemary, and place on a baking sheet. Toast bread in preheated oven for 5 minutes. Remove from oven and spread with garlic paste. Top one half of loaf with basil and tomatoes. Drizzle tomato slices with balsamic vinegar. Top remaining half of loaf with sliced mozzarella. Return sandwich halves to baking sheet. Place in hot oven and cook until the cheese has melted, about 10 minutes. Allow sandwich to cool slightly before assembling. Cut into 4 pieces to serve.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 4 sandwiches

Calories: 595.7
Fat: 25.7 g
Saturated fat: 13.3 g
Carbohydrates: 67.9 g
Sugars: 5.6 g
Dietary fiber: 5.1 g
Protein: 22.1 g
Cholesterol: 59.8 mg
Sodium: 793.8 mg
Texan Peach Cobbler


Ingredients:
brown sugar, lemon juice, lemon zest, vanilla extract, butter, flour, sugar, baking powder, salt, cinnamon, milk, vanilla extract, turbinado sugar

Directions:
Preheat oven to 350 degrees.
Combine first 5 ingredients in a bowl; toss and set aside.
Place butter in 8-inch square baking dish.
Place in oven for 5 minutes or until butter is completely melted.
Combine flour and next 4 ingredients in a medium bowl.
Combine milk and vanilla.
Add milk mixture to the flour mixture and stir until just combined.
Spoon batter over butter, spreading evenly (DO NOT STIR!].
Spoon peach mixture over batter, gently pressing peaches into the batter.
Bake at 350 for 40 minutes.
Sprinkle top with turbinado sugar and bake for an additional 10 minutes or until top is golden.
Hamburger and Tater Tot Casserole


Ingredients:
hamburger, onion, milk, frozen corn, mozzarella cheese

Directions:
Brown ground beef.  When almost done, add the onion and continue to saute until the onions are clear.  Drain and set aside.  I also season the beef with a little Ms. Dash or something without salt, since the soup will add enough salt taste.
In a casserole dish, (I usually use a pyrex that is 11x7] spray the bottom with no stick spray, then cover the bottom with the tater tots.  You can see how it's hard to measure, but you can adjust accordingly for your dish.
Pour ground beef and onion over tater tots.
On top of beef, sprinkle frozen corn. (as much or as little as you like].
Put cream of celery soup in a cup and ad enough milk to make it creamy.  Pour this mixture over the corn.
On the very top, cover with mozerella cheese.
Bake at 350 for about 30 min, or until bubbly.  It may take longer if it has been refrigerated.
Oatmeal Raisin Cookies- Rocco Dispirito


Ingredients:
vanilla extract, eggs, ground cinnamon, raisins

Directions:
In a large bowl, combine agave, vanilla, apple butter, eggs and cinnamon.  In a small food processor, grind Cheerios.
Add Cheerios, millet cereal and raisins to wet mixture.
Line baking sheets with parchment paper and lightly spray with baking spray.  Scoop out 20 cookies and bake at 350 for 10 to 15 minutes.
Wedding Cake Frosting
Category: desserts
By Jeannine

Buttercream icing for wedding cakes.

Ingredients:
1 cup butter
1 cup shortening
½ cup milk
2 teaspoons clear imitation vanilla extract
8 cups confectioners' sugar

Directions:
Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract.  Mix until smooth.

Yields: 5 -6 cups

Calories: 370.4
Fat: 19.6 g
Saturated fat: 8.5 g
Carbohydrates: 50.3 g
Sugars: 49.4 g
Protein: 0.3 g
Cholesterol: 24.9 mg
Sodium: 68.4 mg
Grilled Chicken Breasts With Onion Glaze


Ingredients:
yellow onion, Dijon mustard, rice vinegar, soy sauce, garlic cloves, brown sugar, lemon zest, lemon juice, black pepper, boneless skinless chicken breasts

Directions:
Place all but the chicken breasts in a food processor or blender. Process until smooth.
Place chicken breasts in a resealable plastic bag and pour in half the marinade. Freeze remaining marinade.
Refrigerate chicken for 4 to 6 hours, turning once or twice.
Remove breasts from the bag, discarding marinade. Grill on medium heat until cooked through.
The marinade may also be used for wings baked in the oven.
Mabon Harvest Morning Muffins


Ingredients:
eggs, sugar, apple, carrot, whole wheat flour, all-purpose flour, baking powder, salt, cinnamon

Directions:
Preheat the oven to 375 degrees.
Lightly grease a 12-muffin tin or line it with paper liners.
Set aside.
In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots.
In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined.
Spoon the batter into the muffin tins and bake for 25 minutes.
West African Tropical Fruit Salad


Ingredients:
fresh pineapple, oranges, mangoes, bananas, lime juice, dark brown sugar, unsweetened coconut

Directions:
Combine fruits in a bowl.
Combine lime juice and brown sugar and add to fruits; toss to coat.
Cover and chill at least 1 hour.
Sprinkle with coconut.
Almond-Cranberry Biscotti


Ingredients:
flour, sugar, eggs, baking powder, salt, vanilla, dried cranberries, dried cherries

Directions:
Pour flour into large mixing bowl.
Make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into well.
work the flour into the ingredients in the well until smooth.
Knead in almonds and cranberries throughly for about 5 minutes.
Grease and flour 2 baking sheets that are at least 15 inches long.
Divide dough in half.
Roll each piece of dough on floured surface into 2-1/2 inch wide place the logs 2 inches apart on prepared baking sheets.
Beat remaining egg white and brush over tops of logs.
Heat oven to 350°F.
Bake 50 minutes.
Remove from oven.
Reduce temperature to 325°F.
Cut logs diagonally into 1/2-inch slices and lay, cut side up, on sheets.
Return to oven for another 15 minutes.
Cool on racks.
Egg Drop Soup II
Category: soups-stews-and-chili
By Patsy

This is a quick and easy recipe that tastes really good.  To add a little more to this soup add one small (7 to 8 ounce) can creamed corn and omit the egg.

Ingredients:
2 (14.5 ounce) cans chicken broth
1 tablespoon cornstarch
1  egg, lightly beaten
2 tablespoons chopped green onion

Directions:
In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently. Pour beaten egg into soup, and stir once around stock pot very gently, in order to break up egg. Remove soup from heat immediately, divide into four portions and garnish with green onions.

Yields: 4 servings

Calories: 26.5
Fat: 1.2 g
Saturated fat: 0.4 g
Carbohydrates: 2.1 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 1.6 g
Cholesterol: 46.5 mg
Sodium: 18.2 mg
Choco-Coconut Mousse Cake


Ingredients:
cake flour, baking soda, salt, unsalted butter, sugar, bittersweet chocolate, vanilla extract, egg, warm water, sweetened flaked coconut, milk, cornstarch, milk, milk, unflavored gelatin, Malibu rum, eggs, sugar, cornstarch, milk, chocolate, gelatin, milk

Directions:
Preheat the oven to 350°F.
In a large bowl, sift together the flour, baking soda, and salt; set aside.
In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes.
Gradually mix in the dry ingredients in 3 batches, alternating with the water. Beat for 1 minute after each addition to incorporate the ingredients.
Line the baking sheet with parchment paper, pour in the batter and smooth the surface with a spatula. Bake for 20 minutes, until tester inserted in the cake comes out clean.
Leave to cool. With the 3" cookie cutter cut 4 circles, brush with the liqueur and set aside.
To make the coconut mousse, bring the first amount of milk and the coconut to a boil. Drain through a fine-mesh sieve, squeezing the coconut well and reserving the milk.
Bring reserved coconut milk to a boil. Mix the cornstarch with 2 tbsp of cold milk and add to the hot milk. Cook well until start to thicken. Cool.
Dissolve the gelatin in remaining 2 tbsp of cold milk. Let stand for 2 minutes. Heat the milk just until gelatin dissolves. Cool slightly.
Combine cooled coconut milk with gelatin and liqueur. Whip the cream and fold it gently inches.
Line two 5-inch ramekins with acetate and pour in the coconut mousse. Cover with plastic wrap and freeze.
To make a chocolate mousse, combine sugar with cornstarch and eggs. Mix until no lamp remains. Heat the milk in a sauce pan and pour gradually into egg mixture. Return to the pan and cook, stirring constantly until start to thicken. Do not let to boil. Remove from the heat, cover tightly and cool.
Dissolve gelatin in the milk. Let stand for 2 min and heat until gelatin is dissolved.
Whip chilled pastry cream, add gelatin and melted chocolate. Whip the whipping cream until soft peaks and fold it inches.
Line four 4-inch springform pans with acetate. Place the cake circles on the bottom. Unwrap frozen coconut mousse and place them on top of the cakes. Pour chocolate mousse over the coconut mousse, dividing evenly between the pans.
Cover with plastic wrap and chill for at least 6 hours.
Sour Cream Biscuit


Ingredients:
flour, baking powder, baking soda, salt, sugar, sour cream, milk

Directions:
Preheat the oven to 425°F
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt
Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces
Add milk and stir the mixture with a fork until most of the dry ingredients have been moistened.
Turn the batter on the counter and knead and fold until the dough is formed.
Do not knead longer than necessary
Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.
Place biscuits on a greased baking sheet with edges touching
Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.