The recipe from the package, apparently.
In November of 1930, General Mills sales executive Carl Smith boarded a train in the evening. He went to the dining car, and very quickly, fresh biscuits came out. When he asked the chef how he was able to produce such amazing biscuits so quickly, the chef shared his secret: he mixed flour, baking powder, salt and lard and kept it in an ice chest so he could provide fresh biscuits all day.
Smith took the idea to General Mills’ head chemist Charlie Kress to work on a shelf-stable form for homemakers everywhere, and in 1931, you could go to the store and buy the result. General Mills gave it the name Bisquick: “Bis” for biscuit, and “quick” for serve-fresh-rolls-on-a-dining-car-in-minutes fast. The recipes didn’t show up on the box itself until the 1950s, and are still there today.
Here’s the part I don’t understand. Don’t you get this recipe when you buy the Bisquick? Is this just a reminder to buy Bisquick?
From the box of C.C. from Ceres, California.
2-1/4 c. Bisquick (Original baking mix)
2/3 c. milk
Heat oven to 450 deg. Stir ingredients until soft dough forms.
For rolled biscuits, turn dough onto surface dusted with baking mix. Knead 10 times. Roll into 1/2″ thick. Cut with 2-1/2″ cutter.
Place on ungreased cookie sheet.
For drop biscuits, do not knead dough. Drop by spoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes. Makes 8 to 10 biscuits.
From the kitchen of Carol Chadwick