Recipe: Hot Breads (using refrigerated biscuit dough, 1960's)

HOT BREADS USING REFRIGERATED BISCUIT DOUGH

FLAKY CHIVE OVAL

"This golden, green-flecked ring is a wonderful accompaniment for a hearty soup, stew or main dish salad."

2 cans refrigerated flaky baking powder biscuit dough (24 biscuits total)
1/4 cup butter or margarine, melted
1/4 cup chopped fresh chives

Open biscuit cans and separate dough into 24 biscuits. Dip each in melted butter, then lightly in chives. Stand on edge around sides of greased 8 or 9-inch round or oval baking pan. Sprinkle any remaining chives on top.

Bake at 375 degrees F for 20 to 25 minutes, until golden brown.

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SAVORY BUTTERFLAKE LOAF

"A delightfully flavored bread to serve with a meat and vegetable casserole."

1/4 cup softened butter or margarine
1/2 cup grated Parmesan cheese
1/2 teaspoon instant minced onion
1/4 teaspoon caraway seed
1 teaspoon minced fresh parsley
2 cans refrigerated butterflake dinner roll dough

Combine butter with Parmesan, onion, caraway and parsley.

Separate rolls and spread each with the seasoned butter. Stand on edge in a 9x5x3-inch loaf pan, making 2 rows.

Bake at 375 degrees F for 30 to 35 minutes, until deep golden brown. Loosen edges; turn out immediately.

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BARBECUE FRENCH LOAF

2 cans refrigerated flaky buttermilk biscuit dough
3 tablespoons bottled barbecue sauce
Sesame seeds

Open cans and stand biscuits on edge on an ungreased cookie sheet; lightly press together and shape ends to form a long loaf. Brush with barbecue sauce. Sprinkle with sesame seeds.

Bake at 350 degrees F for 30 to 35 minutes, until golden brown.

From: Faith's Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, Parade magazine, 1964