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Biscuit Cake Food Dessert Taste

Cracker Barrel Biscuits

Ingredients & Directions


—–WALDINE VAN GEFFEN
-VGHC42A—–
2 c Bisquick
2/3 c Real buttermilk

Work together Bisquick and buttermilk to smooth dough. Dip hand in just
enough Bisquick to kneed dough in bowl until smooth and elastic. Shape
dough into 16 thin patties, placing 1 atop another forming 8 biscuits in
greased 9″ round baking pan. Bake at 450~ 16 to 18 minutes or until golden.
Wipe tops at once in butter. They split easily because of the way you
formed them with the 2 pieces. To make BONANZA Copycats, add 4 ts sugar.
Shape into 6 patties, 1″ thick, 3″ round. Place close together in greased
round baking pan. Wipe tops in soft butter. Bake 450~ 18 minutes or until
brown. Cool 10 minutes before serving. Split with thumbs instead of cutting
with knife. These do not keep well. Right out of oven wipe tops again with
dabs more butter to keep surface soft and tender.

Yields
8 Servings

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