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“The American meaning for biscuit was first noted by John Palmer in his Journal of Travels in the United States of North America, and in Lower Canada, (1818), and by 1828 Webster defined the confection as "a composition of flour and butter, made and baked in private families." In general usage such puffy leavened little breads were called "soda biscuits" or "baking-soda biscuits," in contrast to the unleavened cracker type....Recipes for soda biscuits are found in every nineteenth-century cookbook, especially with reference to the cookery of the South...The South is also the home of the beaten biscuit, which was first mentioned in 1853...In 1930 General Mills began selling a packaged quick biscuit mix called Bisquick that was a great success and spawned many imitators."
Encyclopedia of American Food and
Drink, John F. Mariani [Lebhar-Friedman:
New York] 1999
2½ cups Bisquick® Gluten Free Biscuit mix
⅔ cup milk
2 sticks butter or margarine
1 large egg
⅔ cup milk
2 sticks butter or margarine
1 large egg
Preheat oven to 450ºF.
In a medium bowl, add the Bisquick mix. Using the small holed side, grate the butter into the Bisquick mix.
Mix the butter into the Bisquick mix so there are no large balls of grated butter. Add milk, and beaten egg to the flour then mix well.
Use a large spoon to drop dough onto a greased pan. Bake for 9-10 minutes or until golden brown.
Top with melted butter and serve with honey, syrup or your favorite jelly, jam or preserves.
Mix the butter into the Bisquick mix so there are no large balls of grated butter. Add milk, and beaten egg to the flour then mix well.
Use a large spoon to drop dough onto a greased pan. Bake for 9-10 minutes or until golden brown.
Top with melted butter and serve with honey, syrup or your favorite jelly, jam or preserves.
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