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Show Tailor Biscuits To Your Taste Hot breads and biscuits, tailored to your taste, are yours for the making with the help of a package of plain or buttermilk refrigerated biscuits. Salt sticks too, are easily made and are an extra-special treat. Here are several variations recommended for use with Borden's biscuits: Biscuit Salt Sticks (Makes 10) 1 (S ot.) package biscuits 2 tablespoons butter, mr-'M Coarse salt Caraway seeds Wrap a 3 x 5-inch strip of aluminum foil around tne Handle of a wooden spoon. Roll each biscuit between hand, stretching to a rope 10-inchcs long; wrap dough around the aluminum foil. Slip foil off the spoon handle onto a baking sheet. Repeat for each biscuit. Brush biscuits with butter; sprinkle with salt and caraway cara-way seeds. Bake in very hot oven (450' F.) about 12 minutes or until browned. Remove from oven. Twist end of aluminum foil in opposite directions; carefully slip biscuits from foil. Baron Biscuits (Makes 10) ' 1 (8-oz.) package biscuits 2 to 3 slices uncooked bacon, finely cut Press each biscuit between thumb and finger to about 2' Inch diameter; shape a slight rim around edge. Place on baking sheet. Sprinkle with bacon. Bake in very hot oven (450 F.) about 12 minutes min-utes cr until biscuits are browned and bacon is crisp. Poppy Seed Biscuit Knots (Makes 10) 1 (8 or.) package biscuits 2 tablespoons butter, melted Poppy cedi Roll each biscuit between hand stretching to rope about I inches in length. Shape dough into a loop; pull one end of dough partly through the center. Place on baking sheet. Brush biscuits with nutter; sprinkle with poppy seeds. Bake in very hot oven (450'F.) about 12 minutes or until browned. |