My previous post about the Bake Off Cook Book from Pillsbury (1971) may have led readers to believe that all the entrants had to do to get into the Bake Off was to fill a Pillsbury biscuit with one foodstuff and then top it with some crumbled-up salty snacks to get into the Bake Off, but that's not really the case. I was surprised to see a few uses of the Pillsbury pre-made doughs that really transformed them into something new.
Biscuit Stuffin' Atop Chops transforms the biscuit dough into something like a traditional bread stuffing.
Just cut the biscuits into tiny pieces, mix with cream of chicken soup, traditional stuffing seasonings, and an egg, and then bake on top of pork chops for a stuffing dinner.
Another recipe managed to cook biscuits in soup.
I'm not sure I'm totally sold on these sizable, slimy-looking dough wads.
Still, Chicken-Filled Biscuit Dumplings won first prize in the Biscuit Division. The fact that canned biscuits stuffed with canned chicken and then cooked in canned soups was such a hit really highlights just how much tastes have changed in the past 50+ years.
Finally, we have a recipe that covers the "covered-in-chips" trend and the transformation trend by transforming canned biscuit dough into something else by flattening it out and rolling it in chips.
Yep! Biscuit Taco Tuckaways insist that flattened biscuit dough coated in corn chips = tortilla shell.
Cooks in the 1970s could transform any bread product into any other bread product if they had to. I kind of love that resourcefulness, even if I'm not too tempted by the recipes.
While a local grocery store has a coupon for 29 cents cans of refrigerated biscuits, I don't think that I will be rushing to make any of these.
ReplyDeleteWow! That's a good deal. Once in a great while I'll wrap veggie dogs in refrigerated crescent dough for pigs in a blanket, but that's the full extent of my creativity with canned doughs.
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