In the days of our childhood we didn’t use Bisquick. We made biscuits from flour, lard or shortening, salt, baking powder and milk or buttermilk. But you go right ahead and use the Bisquick as we do now.
Preheat oven to 425°F. In a large mixing bowl put Bisquick. With a fork break apart until smooth. Add milk. Stir until all the Bisquick is well moistened. The dough will be very sticky. On wax paper, cabinet top or bread kneading board, spread flour. Turn the dough onto floured surface. Put some flour on your hands and sprinkle a little on top of the dough. Knead about ten times until smooth ball forms. Pat dough out with hands until flat on top. Sprinkle a little more flour on top and with rolling pin or glass roll dough out to 3/8 inch thick. Dip top edge of glass or cutting tool in flour and cut biscuits. The cutting tool should be at least 3 inches in diameter. Repeat until all biscuits are cut out. Put bacon drippings (just enough to cover bottom) in baking dish. Put biscuits in the baking dish first swiping the top side of each biscuit in drippings. Cook approximately 20 minutes or until top is golden brown. Remove from oven.
You can make the drop biscuits as shown in the photograph by following the biscuit recipe except that you may want to use a little more milk and you do not knead or cut the dough into biscuits. Just stir the dough a little extra. Use a tablespoon to drop batter into pan with hot bacon grease. Leave a little space between each biscuit so that they can be crusty when done.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.