1 package dry yeast
3/4 cup warm water (105 to 115-degrees)
3 to 3.5 cups biscuit mix (Bisquick)
2 tablespoons sugar
Dissolve yeast in warm water in a large mixing bowl; let yeast stand for five minutes. Combine biscuit mix and sugar; gradually add biscuit mix to yeast mixture, stirring well.
Turn dough out onto a floured surface and knead until smooth (I use my processor), for about five minutes.
Put in muffin pans and let rise.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.
A vintage handwritten recipe card for a Cranberry Sour Cream Salad made with Cherry Jell-O, whole cranberry sauce, celery, nuts, and sour cream.
A vintage clipped recipe from Crisco Oil for Italian Dressing made from Crisco OIl, vinegar, lemon juice, salt, sugar, dry mustard, oregano, basil, and pepper.
