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Directions. Mix bisquick and milk until soft dough forms. Drop dough by spoonfuls onto stew (do not drop directly into liquid). Cook uncovered over low heat 10 minutes.
â¢ Firstly, preheat oven to 220Â°C. â¢ Pat the surface of the rind dry with paper towel. â¢ Rub a little oil and salt well into the scored rind. â¢ Cook for 20 minutes at 220Â°C (this will begin the crackling process), then turn down oven to 180Â°C and cook for 45 minutes per kg.â¢ Rest for 5-10 minutes and enjoy! Roast without crackling. Rub a little oil and salt well into the scored rind. â¢ Cook for 20 minutes at 220Â°C (this will begin the crackling process), then turn down oven to 180Â°C and cook for 45 minutes per kg.