Salt, pepper and flour chicken as for frying and place in a greased oblong pan or dish.
Bake at 350\u00b0 until brown, then add either the mushroom sauce, celery soup or water.
Add enough water to mix well.
Place back in oven, reduce heat, cover and bake for 45 minutes, until done and tender.
Use any good 2-cup flour biscuit recipe, adding to it 1 tablespoon\tsugar
and
an\textra tablespoon shortening.
Roll dough thin.
Cut
large
biscuits
and
bake
in a quick oven. When brown\tand still very hot, put a square of butter in each and add sweetened strawberries and whipped cream.
FOR THE BISCUIT LAYER - Mix all the ingredients
alt and pepper in a 3 - 4 quart oven proof shallow pot
ortillas into bowl and heat in oven for 10 minutes, 180 degrees
Heat the olive oil in a large pot. Brown the
Dredge chicken pieces in flour; brown in butter and oil.
Add 1 tablespoon of flour and rest of ingredients, except biscuit recipe.
Cover and cook on low 30 minutes.
Add more stock as needed.
Cut chicken in small chunks.
Cook vegetables until tender. Mix ingredients and place in a 9 x 13-inch casserole dish.
Using biscuit recipe on back of Bisquick, roll and cut out biscuits. Place on top of chicken and vegetable mixture, side by side.
Bake at 350\u00b0 for 30 minutes or until brown.
b>oven to 425\u00b0.
Cook onion, celery and green pepper in
In large skillet brown meat, onion
Melt 1 tablespoon Crisco in cast-iron skillet at 500\u00b0 in oven. Blend dry ingredients and cut in 2 tablespoons Crisco. Mix buttermilk in with a fork.
Knead lightly.
Pat out in flour. Cut with cutter.
Put in frypan. Turn to coat.
Bake 10 minutes at 500\u00b0.
Heat oven to 425\u00b0.
In oven, melt butter in baking pan, 13 x 9 x 2-inches.
Mix flour, salt, paprika and pepper; coat chicken. Place chicken, skin side down in butter.
Bake 35 minutes.
Make biscuit dough.
turn chicken, pushing pieces to one side of pan. Drop biscuit dough by spoonfuls into pan in single layer next to chicken.
Bake 15 minutes longer or until biscuits are light brown and chicken is tender.
Preheat oven to 375 degrees. Line a
Make the filling: In a large skillet over medium
Prep: melt butter on low heat in saucepan and pre-heat over to 350 degrees.
Add all contents into casserole pan (8\"x8\" works well) including the biscuit mix spice pack.
Mix throughly, even out surface prior to placing in oven.
Bake at 350 degrees for approximately 60 minutes until golden.
Remove from oven and let sit for 5-10 minutes before serving.
Preheat oven to 425\u00b0.
Melt margarine in a 13 x 9 x 2-inch pan or dish in oven.
Mix biscuit mix, paprika, salt and pepper.
Coat chicken.
Place in pan, skin sides down.
Bake 35 minutes and turn.
Bake until tender, about 15 more minutes.
Preheat oven to
375\u00b0.\tIn
a
large
frying pan, brown ground beef, onions
and
green
pepper, drain, stir in tomato sauce, beans, garlic salt or powder and pinch of sugar and let simmer. Meanwhile, separate biscuit dough in ungreased 9-inch pie pan. Press
over bottom and sides to form crust.
Combine egg and 1 cup cheese.
Bake
at\t375\u00b0 for 25 minutes or until golden brown. Refrigerate any leftover.
Makes 5 servings.
Preheat the oven to 350 degrees Fahrenheit.
Cut each biscuit in half crosswise
Melt Crisco in Dutch oven or large tin can.
When the Crisco is hot, make a hole in the biscuit and drop carefully in the oil. When brown on both sides, remove and place in brown bag filled with either confectioners sugar or a cinnamon/sugar mixture and shake until well coated.
Serve warm or cold.
Mix the biscuit mix, sugar, milk and margarine.
Add fruit and stir.
Bake, covered, in oven about 1 hour.
Serves 8.