CONTENTS
[BISCUITS] page 3 [MAIN DISHES] page 5 [MUFFINS, COFFEE CAKE] page 8 [DUMPLINGS] page 10 [NUT BREADS] page 12 [PANCAKES, WAFFLES] page 14 [SHORTCAKE] page 18 [VELVET-CRUMB CAKE] page 20 [YEAST BAKING] page 23 [ALL-TIME FAVORITES] page 26 [INDEX] back cover
© 1959 General Mills
Litho in U.S.A.
Biscuits: How to make them perfect
Heat oven to 450° (hot). Add ⅔ cup milk all at once to 2 cups Bisquick. Stir with fork into a soft dough. Beat dough vigorously 20 strokes, until stiff and slightly sticky.
Roll dough around on cloth-covered board lightly dusted with Bisquick to prevent sticking.
Knead gently 8 to 10 times to smooth up dough.
Roll ½″ thick. Biscuits double in size in baking. Dip cutter in Bisquick. Cut close together to save rerolling.
Bake on ungreased shiny baking sheet 10 to 15 min.; close together for soft sides, 1″ apart for crusty sides. Makes 12 2″ biscuits.
For Drop Biscuits ... drop dough with spoon on greased baking sheet. Bake as above.
For Richer Biscuits ... follow directions above—except mix ¼ cup soft butter or shortening, or 3 tbsp. cooking (salad) oil into Bisquick before mixing in milk.
For Buttermilk Biscuits ... use ¾ cup buttermilk for liquid. It may be necessary to use a few additional tablespoons of buttermilk to make a dough of soft consistency.
| Dress up your biscuits 10 ways | ||
|---|---|---|
| Kind | Add to recipe | Serve with |
| Bacon | ⅓ cup crisply cooked diced bacon | grapefruit, scrambled eggs |
| Cheese | ½ cup grated sharp cheese | veal steak and vegetables |
| Chives | ¼ cup finely chopped chives | wieners and baked beans |
| Curry | ¼ tsp. curry powder | chicken casserole fruit salad |
| Ham | ½ cup chopped boiled or baked ham | cheese soufflé, green salad |
| Herb | ¼ tsp. nutmeg, ½ tsp. crumbled dry sage, and 1¼ tsp. caraway seeds | beef or veal stew |
| Lemon | 1 tsp. grated lemon rind. Add 2 tbsp. lemon juice to ½ cup milk and use for milk in directions. | crispy fried fish |
| Olive | ¼ cup chopped stuffed olives | sea food or meat casserole |
| Peanut | ⅓ cup chopped peanuts | pot roast and vegetables |
| Salami | ½ cup chopped salami sausage | mixed vegetables and cheese salad |