Make Bisquick Quick Breads

The Comtesse de Frise gives her favorite recipe for Waffles.

Bisquick Waffles

• 2 cups Bisquick
• 1 1/2 cups milk
• 2 eggs
• 2 tablespoons melted butter (if desired)

Beat eggs well with a rotary beater. Add milk and Bisquick. Beat with the egg beater to mix batter very thoroughly. Mix in butter if a richer waffle is desired. Pour into hot waffle iron (3 tablespoons of batter makes 1 waffle). Bake until golden brown. To get a crisp waffle, the waffle iron must be very hot. Amount: 6 to 8 light, tender waffles.

Nut Waffles

Pancakes

Bisquick Southern Corn Cakes

• 1 cup Bisquick
• 2 cups Gold Medal White Corn Meal (or yellow)
• 4 tablespoons sugar
• 2 eggs
• 2 1/4 cups milk
• 2 tablespoons melted butter

Combine Bisquick, corn meal and sugar. Beat eggs, add milk, add to Bisquick mixture. Add melted butter and beat with rotary beater until smooth. Pour into sizzling hot 9 inch square pan, containing an extra 2 tablespoons of butter. Bake 25 minutes in a hot oven 450 F.

Bisquick Scones

• 2 cups Bisquick
• 1/2 cup sugar
• 2 eggs
• 1/2 cup thin cream

Combine sugar with Bisquick. Beat eggs and add to cream. Add to Bisquick and beat until well mixed. Roll out to 1/4 inch thickness. Cut in squares, brush with melted butter and fold in triangle shape. Bake 10 minutes in hot oven, 425 F. This makes 16 scones.

Raisin and Currant Scones

Mrs. Julian Street, Jr. suggests, for informal luncheons and buffet suppers, this recipe for Pigs in a Blanket.

Pigs in Blankets

Bisquick Parkerhouse Rolls

Bisquick Corn and Shrimp Pie

• 2 cups corn
• 1 cup milk
• 2 tablespoons melted butter
• 1 cup canned shrimp
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. nutmeg
• 1 tsp chopped onion
• 1 green pepper chopped
• 2 eggs

A biscuit crust or topping of buttered crumbs
Mix corn with milk, butter, shrimp and seasonings. Add well beaten eggs and mix well. Pour into well buttered, 8 inch round baking dish. Cover with rich biscuit crust or buttered cracker crumbs or Wheaties and bake 25 minutes, hot oven, 375 F for 10 minutes; quick moderate oven 375 F for 15 minutes. This makes 6 generous servings.

Bisquick Buttery Breadsticks

Mix 2 cups Bisquick baking mix and 1/2 cup cold water until a soft dough forms, beat for 20 strokes. Gently smooth dough into a ball on a floured cloth covered surface and knead 5 times. Roll dough into a rectangle. 10x6

Cut lengthwise into halves, cut each half into twelve 3/4 inch sticks. Roll each stick in the melted butter in the pan. Bake until a light brown for 12 to 15 min. Serve hot. Makes 2 dozen.

Bisquick Cornmeal Breadsticks

Mix 1 1/2 cups Bisquick baking mix, 1/2 cup cornmeal and 1/2 cup cold water until a soft dough forms, beat for 20 strokes. Gently smooth dough into a ball on a floured cloth covered surface and knead 5 times. Roll dough into a rectangle. 10x6

Cut lengthwise into halves, cut each half into twelve 3/4 inch sticks. Roll each stick in the melted butter and sprinkled cornmeal in the pan. Sprinkle sticks with salt. Bake until a light brown for 12 to 15 min. Serve hot. Makes 2 dozen.

Bisquick Party or Holiday Breadsticks

Heat 1/2 cup margarine or butter in a rectangular pan, 13x9x2 in the oven until melted.
Mix 2 cups Bisquick baking mix and 1/2 cup cold water until a soft dough forms, beat for 20 strokes. Gently smooth dough into a ball on a floured cloth covered surface and knead 5 times. Roll dough into a rectangle. 10x6

Cut lengthwise into halves, cut each half into twelve 3/4 inch sticks. Roll each stick in the melted butter in the pan.

Sprinkle on some poppy seeds, sesame seeds, celery seeds or caraway seeds, or garlic salt before baking.
Bake until a light brown for 12 to 15 min. Serve hot. Makes 2 dozen.