Ingredients
4 cup bisquick
4 oz sour cream
1 cup club soda (room temp)
1 stick margarine
Directions
Preheat oven to 375 degrees. Mix bisquick, sour cream and club soda
together. Pour onto floured surface and knead very lightly. Roll out
to about 1/2" thickness and cut with cutter. Melt butter and pour
half into a glass casserole dish. Place biscuits in dish and pour
remaining butter over top of biscuits.
If you would like to use less butter, do not put butter in the bottom
of the pan and just pour a little over the top. Also, make sure that
the club soda has never been refrigerated and still has a lot of fiz.
Bake at 375 degrees for about 20-25 minutes or until golden brown.
Servings: 15 servings
Popeye's Biscuits-Janet Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Experts have tracked the existance of recipes far back into history, certainly as far back as early Egypt, and maybe further still. Having said that, sadly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to experts are some clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by his fellow Romans. In his publication, he recounts how the roman meals were divided into appetizers, entrees and afters, something we still use today. This early Roman chef recounts how the ancient Romans made use of a wide range of herbs, including a few that will be familiar to modern chefs like bay, rue and asafoetida. Closer to modern times, we find two interesting books which were published in the 14th Century - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food on the tables of the upper classes of those days. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy land, including coriander, basil and rosemary. These new foods and tastes was responsible for an outbreak in cookery books, some of which still exist in private cookery archives. For the centuries that followed, the wealthy families of Europe strove to lay on the most extravagent banquests, and consequentially the best chefs and their recipe collections were at a premium. However, it was during the 1800s the formal cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes of the day. By the advent of the twentieth century, recipe publications are starting to become popular as a result of better eduction, people having increased spare time and having more money to spend. The introduction of the TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Popeye's Biscuits Janet recipe.
