Make Biscuits ([p. 3])—except stir ¼ cup cooked broccoli buds into Bisquick before adding milk.
CRISPY FRIED FISH
You never tasted fish so crisp and good. It’s the Bisquick that does it. (Pictured on [cover].)
Place 6 serving-sized fish fillets in shallow pan. Add buttermilk to cover and 1 tsp. salt for each pound of fish. Let stand about ½ hr. Drain. Dip each fillet in Bisquick. Fry quickly in ¼ cup hot fat (part butter) until well browned and slightly crisp on one side; turn and repeat on second side. 6 servings.
CHICKEN OR MEAT PIE
Heat oven to 450° (hot). Make Biscuit dough ([p. 3]). Pat or roll to fit top of baking dish. (Half recipe fits 8″ dish.) Cut 2 or 3 slits in center. Place on hot cooked mixture. Bake about 15 min.
FRITTERS
To go with fried chicken ... as prepared by southern cooks. And try the fruit fritters for dessert. (Pictured on [inside of back cover].)
2 cups Bisquick ⅔ cup milk 1 egg 2 cups fruit or cooked vegetables (such as corn kernels, cut-up pineapple, peaches, etc.), drained