Method

Southern Ham Biscuits: Preheat oven to 400 degrees F. Separate an 11-oz can of 1869 Buttermilk or Baking Powder Biscuits into 10 biscuits. Bake 10 to 13 minutes until golden brown. Break each biscuit apart in half; spread with butter. Cut baked, fried or boiled ham slices to fit; cover the biscuit bottoms with ham, cover with tops. Serve hot or cold. Makes 10 biscuits.
Oven Fried Chicken and "Chicken Biscuits": Preheat oven to 400 degrees F. Grease a 13x9-inch pan. In a large shallow bowl, combine 1 1/4 cups crushed corn flakes or potato chips, 1/2 to 1 teaspoon garlic salt and 1/4 teaspoon pepper. Dip 2 1/2 to 3 pounds cut-up frying chicken in 1/2 cup melted butter; roll in the cereal mixture. Place in the pan skin side up. Bake 40 to 45 minutes until tender. Separate a 10-oz can Hungry Jack Big Flaky Biscuits into 10 biscuits; place in the pan next to the chicken. Sprinkle biscuits with 1/4 cup grated Parmesan cheese. Bake 15 to 20 minutes until golden brown. 4 to 6 servings.
Cheese Burst Biscuits: Preheat oven to 400 degrees F. Separate a 10-oz can Hungry Jack Refrigerated Big Flaky Biscuits into 10 biscuits. Insert a 1/2-inch cube (1.5 oz) of American or Cheddar cheese in each biscuit between layers; seal edges well. Cut a deep "X" on top of each. Brush with milk; sprinkle with sesame, caraway or poppy seed. Bake on an ungreased cookie sheet 10 to 12 minutes until golden brown. Serve warm. 10 biscuits.
Fried Pies: In a large skillet or deep fryer, heat 2 inches of oil to 350 degrees F. Separate an 8-oz can Pillsbury Refrigerated Buttermilk or Country Style Biscuits into 10 biscuits. Press 2 biscuits together; press or roll each to a 7-inch circle. Place 2 tablespoons prepared apple, cherry, blueberry, peach or apricot pie filling in the center; fold dough in half; press edges with a fork to seal. Prick top. Fry about 2 minutes on each side until golden brown and done in the center; drain. Sprinkle with powdered sugar. 5 pies.
Peach of a Biscuit Loaf: Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan. Combine 3 tablespoons melted butter, 1/2 cup chopped nuts, 1/2 cup peach or any flavor fruit preserves and 1 teaspoon cinnamon. Separate two 8-oz cans Pillsbury Refrigerated Buttermilk or Country Style Biscuits into 10 biscuits each. Coat both sides with the preserve mixture; fold in half. Place folded side down in the pan, forming 4 rows of 5. Spread any remaining mixture on top. Bake 35 to 40 minutes until deep golden brown and center is done. Cool 5 minutes; remove from pan. Blend 1/2 cup powdered sugar with 3 to 4 teaspoons milk; drizzle over the warm loaf. 1 loaf.
Quick Biscuit Toppings: Before baking, dip individual biscuits in melted butter and then into one of: crumbled cooked bacon; sesame, caraway or poppy seeds; grated cheddar or Parmesan; cinnamon 'n sugar; herbs; instant minced onion; crumbled French fried onion rings; chopped peanuts; coarse salt; chopped parsley; dried onion soup mix; crushed crackers or croutons; crushed corn flakes or chips; chopped nuts; grated orange or lemon rind; or cracked pepper. Bake per label directions.

Notes

A collection of refrigerated-biscuit recipe ideas.

Original card

The recipe above was transcribed from this scan of Vera’s original card.