HOW TO MAKE GOOD BISCUITS

Add ⅔ cup milk all at once to 2 cups Bisquick. Stir with fork into a soft dough.

Beat dough 15 strokes. It will be stiff and sticky.

Roll dough around on cloth-covered board lightly dusted with Bisquick to prevent sticking.

Knead gently 8 to 10 times to smooth up dough.

Roll ½″ thick. Biscuits double in size in baking. Dip cutter in Bisquick. Cut close together to save rerolling.

Bake on ungreased shiny baking sheet 10 to 15 min.; close together for soft sides, 1″ apart for crusty sides. Makes 12 2″ biscuits.

FRUIT SHORTCAKE

Add ¾ cup cream (or ½ cup milk plus ¼ cup melted butter), to 2 cups Bisquick. Add 2 tbsp. sugar, if desired. Proceed as for biscuits except cut into six 3″ shortcakes.

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