Recipe: Croutons, Crisps and Breadsticks (using refrigerated biscuit dough, 1950's)

CROUTONS, CRISPS AND BREADSTICKS

For Crispy Cracker-Like Snacks to serve with soup, salad or a tangy dip:

Open 1 can Pillsbury Refrigerated Biscuits (regular or buttermilk).

Use 1 (or more) of the directions below:

CROUTONS OR BISCUIT BITES:
With scissors, cut biscuits into halves, then snip each half into sixths
for croutons, or thirds for bites. Bake on ungreased baking sheet in hot oven (475 degrees F) 6 to 9 minutes.

CRISPS:
Press or roll out each biscuit paper thin on greased baking sheets to make 6 or 7-inch round. Combine lit cup melted butter or margarine and 1 teaspoon herbs or 1/4 cup grated Parmesan cheese; brush on rounds. Prick generously with fork. Bake in slow oven (300 degrees F) 9 to 12 minutes until light golden brown.

BREAD STICKS:
Cut biscuits into halves, or for little bread sticks, cut into quarters or sixths. Shape each piece on lightly floured surface or between hands until about the thickness of a pencil. Brush with melted butter and roll in either grated Parmesan cheese, caraway seeds or other seeds. If desired, sprinkle lightly with salt. Bake on ungreased baking sheet in moderately hot oven (400 degrees F) 9 to 15 minutes until brown.

Source: Vintage recipe newsletter: Ann Pillsbury's Tasty Talk, Volume 1, Number 1: Fun with Breads, 1958 - 59