Using Biscuit Mix (Bisquick) (3) Collection
biscuits 
preheat oven to 450 degrees f. combine 1 1/2 cups bisquick style 
baking mix and 1/3 cup milk in a bowl. add milk all at once, stirring 25 
strokes. knead lightly on floured board. roll 1/2-inch thick; cut and 
place on ungreased baking sheet. bake 10 minutes. 
 
makes 8. 
 
options: add grated cheese, chopped herbs. increase milk to 1/2 cup for 
drop biscuits. use as a topping on casseroles, cobblers or meat and 
vegetable pies. 
 
 
 
muffins 
 
preheat oven to 425 degrees f. beat together in a bowl 1 egg, 1 cup milk 
and 2 tablespoons sugar. add 3 cups bisquick style baking mix. stir just 
until dry ingredients are moistened. spoon into greased muffin pans and 
bake 20 minutes. 
 
options: add drained fruit, chopped nuts or chopped dried fruit. replace 
1/3 cup of bisquick style baking mix called for with quick-cooking oatmeal 
or all-branŽ cereal. add chopped dried fruit and nuts to recipe and bake 
as a fruit bread in a greased 8 x 5-inch loaf pan. bake 40 minutes at 350 
degrees f. 
 
 
 
pancakes or waffles 
 
beat together 1 cup milk and 1 egg. stir in 1 1/2 cups bisquick style 
baking mix. bake on hot griddle or waffle iron. for lighter waffles, 
separate egg; add yolk with milk. beat egg white until stiff, and fold 
into batter just before baking. increase milk for thinner batter, if 
desired. 
 
 
 
cornbread 
 
preheat oven to 400 degrees f. stir together 1 1/2 cups bisquick style 
baking mix, 1/2 teaspoon salt, 1 teaspoon chili powder (optional), 2 
tablespoons sugar and 3/4 cup cornmeal. combine in a separate bowl 1 egg, 
1 cup cream-style corn and 3/4 cup milk. stir liquids into dry ingredients 
just until flour is all moistened; pour into greased 9-inch square pan and 
bake 20 to 25 minutes. 
 
options: add 1/4 cup chopped green pepper. for crunchy topping, sprinkle 
on 1/2 cup grated cheese and 2 tablespoons sesame seed before baking. 
 
 
dumplings add 1/3 cup water to 1 cup bisquick style baking mix and mix 
until smooth. drop into hot meat stock and cook 10 minutes, uncovered, and 
10 minutes, covered. 
 
 
yellow cake sift together in a large bowl 3 cups bisquick style baking mix 
and 1 1/4 cups sugar. mix together in a small bowl 2 slightly beaten eggs, 
1 cup water and 1 teaspoon vanilla extract. add 2/3 of liquid to dry 
ingredients. beat at high speed for 2 minutes. add remaining liquid and 
beat 2 minutes longer. grease a 9-inch square pan. bake at 350 degrees f 
for 25 minutes. frost or sprinkle confectioners' sugar over the top. 
 
 
chocolate cake sift together in a large bowl 3 cups bisquick style baking 
mix, 1 1/2 cups sugar and 1/2 cup cocoa powder. mix together in a small 
bowl 2 slightly beaten eggs, 1 cup water and 1 teaspoon vanilla extract. 
add 2/3 of liquid to dry ingredients. beat at high speed for 2 minutes. 
add remaining liquid and beat 2 minutes longer. grease a 9-inch square 
pan. bake at 350 degrees f for 25 minutes. frost or sprinkle with 
confectioners' sugar. 
 
 
coffee cake preheat oven to 375 degrees f. 
 
beat together in a bowl 1/3 cup milk and 1 egg. add 1/4 cup sugar and 2 
1/4 cups bisquick style baking mix. stir until well blended, about one 
minute. pour into a greased 8-inch square baking pan. combine 1/2 cup 
brown sugar, 1/2 teaspoon cinnamon, 3 tablespoons margarine and 1/4 cup 
chopped nuts and sprinkle over the top. bake 25 minutes. serve warm. 
 
 
pineapple upside-down cake 
 
preheat oven to 350 degrees f. melt 2 tablespoons margarine in a baking 
pan. add 1/2 cup brown sugar to margarine; store and spread. place 2 cups 
canned, drained pineapple on top of brown sugar and margarine. stir 2 cups 
bisquick style baking mix and 1/2 cup sugar together in a bowl. add 1 egg 
and 1 cup water to mixture and beat. pour into pan and spread over fruit. 
bake 1 hour. remove from pan; cut into pieces. serve upside down; fruit 
will be on top. 
 
 
oatmeal cookies place 2 1/4 cups bisquick style baking mix in a bowl. stir 
in 1 3/4 cups brown sugar and 1 teaspoon cinnamon. combine 1/3 cup milk, 2 
beaten eggs and 1/2 cup melted shortening. stir into mix and blend well. 
add 3 cups oatmeal and mix. drop by rounded teaspoonfuls onto baking 
sheet. bake at 375 degrees f for about 12 minutes. 
 
 
peanut butter cookies 
stir 1 1/3 cups sugar, 2 beaten eggs and 1 cup 
peanut butter into 3 1/2 cups bisquick style baking mix until well 
blended. use fingers to aid in blending. roll dough into balls; place on 
baking sheets and flatten by making crisscross designs with a fork on the 
tops of the cookies. bake at 375 degrees f for about 10 minutes. 
 
 
sunday bread 
combine 2 cups bisquick style baking mix, 1 cup oatmeal, 3/4 cup sugar, 1 
teaspoon baking powder, 1/4 teaspoon salt and 1/2 cup raisins. beat 1 egg 
and 1 1/4 cups milk together. add to dry mixture and beat hard for 30 
seconds. pour into a greased, 1 1/2-quart casserole. bake at 325 degrees f 
for 1 hour and 10 minutes. turn out onto rack to cool. when cool, wrap and 
store for a day for best slicing. 
 
 
onion-cheese bread 
 
preheat oven to 400 degrees f. combine in a mixing bowl 2 cups bisquick 
style baking mix, 1/2 cup cold water and 1 tablespoon minced onion. blend 
in 3/4 cup shredded sharp cheese. spread dough in well-greased 9-inch pie 
pan. spread with 1 tablespoon soft butter and sprinkle with 1 teaspoon 
poppy seed. bake for 18 to 20 minutes until light brown; cut in wedges to 
serve. 
 
 
banana bread 
 
beat 2 eggs and 1/4 cup sugar together in a bowl until well blended. mix 
in 1/2 teaspoon baking soda and 1 1/4 cups (about 3) mashed bananas. stir 
in 2 1/2 cups bisquick style baking mix until all dry ingredients are 
coated. pour into a greased 9 x 5-inch loaf pan. bake at 350 degrees f for 
45 to 55 minutes or until brown. 
 
 
zucchini bread 
 
beat 2 eggs and 1/2 cup brown sugar together in a bowl until well blended. 
mix in 1/2 teaspoon baking soda, 1 1/4 teaspoons cinnamon, 1 teaspoon 
vanilla extract, 1 1/2 cups shredded zucchini (with skins on) and 1/4 cup 
water. add 2 1/2 cups bisquick style baking mix and stir until dry 
ingredients are coated. fold in 1/4 cup chopped nuts and 1/4 cup raisins, 
if desired. bake at 350 degrees f for 45 to 55 minutes or until brown. 
 
 
pumpkin loaf 
 
preheat oven to 350 degrees f. grease a 9 x 5-inch loaf pan. beat 3 cups 
bisquick style baking mix, 1 cup sugar, 1 egg, 1 (16 ounce) can pumpkin, 1 
teaspoon pumpkin pie spice, 1/2 teaspoon ground cloves and 1/2 teaspoon 
ground nutmeg in a large mixer bowl on low speed, scraping bowl 
constantly, for 30 seconds. beat on medium speed, scraping bowl 
occasionally, for 4 minutes. stir in nuts, if desired. pour into loaf pan. 
bake until a wooden pick inserted in center comes out clean, about 1 hour 
and 10 minutes. cool 10 minutes; remove from pan. if desired, cool 
completely and spread with browned butter glaze. 
 
 
browned butter glaze 
 
heat 1/4 cup butter in a saucepan over medium heat until delicately 
browned; remove from heat. mix in 1 cup confectioners' sugar. stir in 2 to 
4 tablespoons hot water, 1 tablespoon at a time, until of desired 
consistency. spread over completely cooled pumpkin loaf. 
 
 
cherry cobbler 
 
(peaches or apricots may be used instead.) mix 3/4 cup sugar and 3 
tablespoons sugar in an 8-inch square baking dish. add 2 cups pitted and 
drained cherries and 1 cup cherry juice. place in a 350 degrees f oven for 
a few minutes until mixture starts to thicken. meanwhile, add 1 cup sugar 
to 1 1/4 cups bisquick style baking mix. add 1/2 cup water to make a thick 
batter. beat until smooth and drop or spread on hot cherries. bake at 425 
degrees f until golden brown, or about 20 minutes. serve warm with cream. 
serves 6. 
 
 
pizza crust 
 
add 1/2 cup water to 2 cups bisquick style baking mix and form into a 
ball. knead about 10 strokes and roll out 1/2-inch thick. place in a 
10-inch pan, leaving a rim around the edge. brush the dough with oil, then 
spread with favorite toppings. 
 
shortcake 
 
to 1 cup bisquick style baking mix add 1 tablespoon sugar. add enough 
water to 1 beaten egg yolk to make 1/3 cup. add to mix to make a soft 
dough. knead lightly. roll 1/4-inch thick. cut; place on a baking sheet. 
brush with melted butter. bake for 12 to 15 minutes at 425 degrees f. put 
fruit between and on top of two biscuits. serves 6. 
 
 
 
cheeseburger bake 
 
1 pound ground beef 3/4 cup chopped onion 1 can cheddar cheese soup 1 cup 
frozen mixed vegetables (optional) 1/4 cup milk 2 cups bisquick style 
baking mix 3/4 cup water 1 cup shredded cheddar cheese 
 
preheat oven to 400 degrees f. 
 
generously grease a 13 x 9-inch baking dish. cook beef and onion in a 
skillet until beef is brown; drain. stir in soup, vegetables and milk. 
stir bisquick style baking mix and water in baking dish until moistened; 
spread evenly. spread beef mixture over batter; sprinkle with cheese. bake 
for 30 minutes. 
 
italian bake 1 pound ground beef or bulk italian sausage 1 cup chopped 
tomato 3/4 cup frozen green peas 1/2 teaspoon italian seasoning 1 cup 
bisquick style baking mix 1 cup milk 2 eggs 1 cup shredded mozzarella 
cheese 
 
preheat oven to 400 degrees f. grease a 9-inch pie plate. cook ground beef 
until brown; drain. stir in tomato, peas and italian seasoning. spread in 
plate. stir baking mix, milk and eggs with fork until blended. pour into 
plate. bake for 25 minutes or until knife inserted in center comes out 
clean. sprinkle with cheese. bake 2 to 3 minutes longer or until melted. 
serve with pizza sauce if desired. 
 
taco bake 1 pound ground beef 1/2 cup chopped onion 1 envelope taco 
seasoning mix 1 (15 ounce) can tomato sauce 1 can whole kernel corn, 
drained (optional) 2 cups shredded cheddar cheese 2 cups bisquick style 
baking mix 1 cup milk 2 eggs 
 
preheat oven to 350 degrees f. 
 
cook ground beef and onion until beef is brown; drain. spoon into an 
ungreased 13 x 9-inch baking dish. stir in taco seasoning mix (dry), 
tomato sauce and corn. sprinkle with cheese. stir remaining ingredients 
until blended. pour over beef mixture. bake for 35 minutes or until light 
golden brown. serve with sour cream, chopped tomato and shredded lettuce, 
if desired. at high altitude, bake at 375 degrees f. 
 
 
 
saucy chicken casserole 
 
3 cups cut-up cooked chicken or turkey 2 cans cream of mushroom soup 1 (16 
ounce) package frozen mixed vegetables 1 teaspoon poultry seasoning 1/2 
teaspoon garlic salt 2 cups bisquick style baking mix 1 1/2 cups milk 1 
teaspoon parsley flakes 
 
preheat oven to 450 degrees f. mix chicken, soup, vegetables, poultry 
seasoning and garlic salt in ungreased 13 x 9-inch baking dish. stir 
baking mix and milk until blended. pour over chicken mixture. sprinkle 
with parsley. bake for 30 to 32 minutes or until crust is light golden 
brown. at high altitude, bake for 35 to 40 minutes. 
 
from me to you 
lindatn37...@comcast.net 
linda in tennessee 
 
-- 
 
 
(ID: 7047) Mirror: rec.food.recipes: Thu, Jul 8, 2004


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