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Ingredients:

    * 1 1/2 cups Bisquick or other instant biscut mix
    * 1/3 cup cold water
    * 2 8-inch aluminum pie pans
    * 3 or 4 snap-style wooden clothes pins, soaked in water
    * 5-6 tablespoons vegetable shortening

   
Directions:
In a small cookpot or a plastic bowl, mix the Bisquick and the water with a fork until the combination is well blended and sticky. Put two or three tablespoons of vegatable shortening in one of the pans and place it on your stove to melt. Grese the other pie pan thoughly. Spread the biscut dough around the outer edge of the pan of melted shortening, leaving the center clear. Put the other pan on top of the dough. Line up the edges of the pie pans and and fasten the pans together with the clothespins. Establish a steady, low flame on your stove, and put the fiscut filled pans on the burner to bake. Bake the bread about 4 minutes on one side, the invert the pans and bake another 4-5 minutes on the other side. Continue to bake the bread for another 6-8 minutes, alternating sides every 2-3 minutes. You can take the pan off the stove to check and see if it is done. If the bread is still soft in the middle, continue to cook, alternating sides for another 3-4 minutes. Cut the bread into wedges and serve with margerine, honey or jam.