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Top Rated Bisquick Recipes
This recipe for sausage cheese balls is a great option to serve at a dinner party or family outing. They are quick to prepare and stuffed with can't-beat cheesy goodness. This recipe is courtesy of Betty Crocker.
A pancake breakfast sandwich, yes please! I would want to have that every morning. That’s essentially what McDonald’s McGriddle is. Make delicious fluffy pancakes with maple syrup incorporated in them and sandwich it between sausage, eggs, or even bacon.
This recipe for dumplings is so easy that even the most amateur of home cooks can make it. All you need is two ingredients and 25 minutes of time until this delicious dish is ready to eat. This recipe is courtesy of Betty Crocker.
This recipe takes your classic pizza and transforms it into the perfect Halloween dinner. Use cookie cutters to cut cheese slices into bat, pumpkin and spider shapes to decorate the top of the pizza.Recipe courtesy of Betty Crocker
If you love fried chicken then you will love this recipe for a healthy alternative. The secret to its crispy goodness? Putting the chicken into a baking dish that's already hot. This recipe is courtesy of Betty Crocker.
Can you imagine preparing dinner in only five minutes? Well, now you can. This insanely easy chicken pot pie recipe is ready to be served faster than you can say "dinner's ready!"This recipe is courtesy of Better Crocker.
With only 15 minutes of prep time, this recipe for taco pie is one the entire family can enjoy. With its savory and cheesy flavor, this recipe will surely impress. This recipe is courtesy of Betty Crocker.
What could be better than combining cheeseburgers with pie? Not much. This recipe for cheeseburger pie is equal parts easy and delicious. This reicpe is courtesy of Betty Crocker.
Avoid using the oven on a hot summer day with this Instant Pot breakfast recipe. Pressure-cooked streusel coffee cake is quick and easy to make, and will be a sure-fire crowd-pleaser for your family, co-workers or brunch guests.Recipe courtesy of Instant Pot
Nothing is better than heading out to your favorite fast food restaurant and ordering chicken nuggets and french fries. But this recipe for ultimate chicken fingers brings the deliciousness to you. This recipe is courtesy of Betty Crocker.
Coconut pie may seem hard to make but this recipe makes the process so easy. And the best part? You only need to use one bowl. This recipe is courtesy of Betty Crocker.
This peach cobbler recipe is sure to get your mouth watering. And the best part? It only take 10 minutes to prepare. Serve this at your next backyard barbecue — it's sure to be a crowd favorite. This recipe is courtesy of Betty Crocker.
Impossible Pies Recipes
When they came out with Impossible Pies, my, they were really popular, and still are. The cool thing being, that we didn't have to roll out pie crusts any more. Nice going Betty Crocker!
Every time I make an Impossible Pie, it turns out great. For Thanksgiving I made an Impossible Pumpkin Pie on the Pumpkin Page and for Christmas I made the Impossible Turkey Pie below.
See the original recipe for Bisquick Chicken Pie
Impossible Turkey Pie
- 2 cups leftover turkey, chopped
- 1 jar sliced mushrooms, drained
- 1/2 cup chopped green onions
- 1/2 teaspoon salt
- 1 cup shredded Swiss cheese
- 1 1/2 cups milk
- 3/4 cup Bisquick mix
- 3 eggs
Heat oven to 400°. Lightly grease a 10 inch pie plate. Sprinkle turkey, mushrooms, salt and cheese in the pie plate.
Beat the remaining ingredients until smooth, 15 seconds in a blender on high speed would work, or hand beat until lump free. Carefully pour into pie plate.
Bake until golden brown, and a knife inserted close to middle comes out clean, baking time is 30 to 35 minutes. Let stand 5 minutes before cutting. Refrigerate remaining pie. Quick and easy.
My Note: I made this Turkey Impossible Pie Dec. 28, 2011. It turned out great as you can see from the picture. I added a half cup of frozen peas and carrots to it, but I think it would have been better without it. The pie turned out more like a Quiche because of the 3 eggs in it. We ate the rest for breakfast the next morning.
Impossible Chicken Broccoli Pie
- 2 cans chunk chicken drained, or 1 cup cooked chopped chicken
- 1 pkg frozen broccoli 10 oz - thawed
- 1 1/2 cup shredded Cheddar Cheese
- 1 cup milk
- 3 eggs
- 1/2 cup Bisquick
- 1/4 tsp seasoned salt
- 1/4 tsp pepper
- 1/8 tsp dried thyme leaves
Heat oven to 400°. Layer chicken, then broccoli and then cheese, in a greased 9 inch pie pan. Beat remaining ingredients except topping in a blender on high for 15 secs.
Pour into pie plate and bake 20 minutes. Sprinkle with the topping below and bake until center comes out clean, about 15 to 20 min. Cool 5 min.
Here's how you make the topping: Mix 1/2 cup Bisquick mix, 1/4 cup chopped nuts, 1/4 cup grated Parmesan cheese and 1/8 tsp garlic powder. Cut in 2 tablespoons of margarine or butter.
Impossible Cheesecake Recipe
- 3/4 cup milk
- 2 tsp. vanilla
- 2 eggs
- 1 cup sugar
- 1/2 cup Bisquick mix
- 2 lg. pkg cream cheese, cut into cubes and softened
- Cheesecake topping
Blend milk, vanilla, eggs, sugar, and baking mix in blender on high for 15 seconds. Add cream cheese. Blend on high 2 min.
Pour into a greased 9in pie plate. Bake until center is set, 40 to 45 min. Cool, spread topping below carefully on top. Serve with fruit.
Cheesecake Topping: Mix 1 cup sour cream, 2 tablespoons sugar and 2 tsp vanilla. Spread on cooled cheesecake
Impossible Cheeseburger Pie
- 1 lb ground beef, browned
- 1/2 onion, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded cheese
- 1 cup milk
- 1/2 cup Bisquick baking mix
- 2 eggs
Heat oven to 400°. Mix all ingredients with a fork until blended. Pour into pie plate. Bake at 400 degrees for 30 to 35 minutes.
Impossible Taco Pie
- 1 lb ground beef
- 1/2 cup chopped onion
- 2 envelopes taco seasoning
- 3/4 cup Bisquick
- 1 1/4 cup milk
- 3 eggs
- 1 cup shredded cheese
- 1/4 head of lettuce
- 1 tomato diced
- sour cream
Heat oven to 400°. Grease a square baking dish 8x8x2. Cook beef and onion, drain. Stir in seasoning mix and spoon into plate.
Beat Bisquick, milk and eggs until almost smooth. Pour on top of ground beef in dish. Bake 25 min. Sprinkle with cheese. Bake until cheese is melted, about 2 min. Cool 5 min. Serve with chopped lettuce, chopped tomatoes and sour cream.
Impossible Taco Pie 2
- 1 lb ground beef
- 1/2 cup chopped onion
- 1 envelope taco seasoning
- 1 can whole chilies, seeded, chopped and drained
- 1 cup shredded Monterey Jack cheese
- 1 1/4 cups milk
- 3/4 cup Bisquick
- 3 eggs
- 1/8 tsp red pepper sauce
Heat oven to 400°. Lightly grease a 10 inch pie plate. Cook ground beef with the onion in a skillet, and drain. Stir in the seasoning mix.
Spread beef mixture into pie plate. Beat remaining ingredients until smooth and pour over ground beef.
Bake 25 to 30 min until golden brown, and knife inserted comes out clean. Let set 5 min. before cutting. Sprinkle more cheese on top.
Serve with sour cream.
Bisquick Impossible Quiche Recipe
Looking for an easy meal that the whole family will love? Bisquick quiche is the answer!
Quiche is a savory French tart packed with meat, cheese, and egg custard. It sounds so fancy and complicated to make.
But thanks to the ever-dependable Bisquick, this quiche is impossibly easy to put together. It doesn&rsquot have the signature crust a traditional quiche has, but it still tastes phenomenal.
This recipe was invented by Bisquick and printed on their boxes in the 1970s.
It got its name because of how the Bisquick mix settles at the bottom as it bakes, creating a pseudo-crust and making the seemingly impossible, possible.
All you need is to mix the ingredients and pop it in the oven.
Merlin then goes into your kitchen, does his magic, and transforms the mixture into a decadent, fluffy quiche complete with that delicious Bisquick crust!
For other winning meal ideas, check out these simple Bisquick recipes. Each one is better than the last!
Bisquick Cookies & Bars
Whip up a batch of quick and fresh cookies in a matter of minutes with these recipes. This yummy Bisquick dessert recipes are perfect for holidays, bake sales, and school lunches. Adding Bisquick to cookie recipes adds a soft and flufft texture.
This Chocolate Chip Cookies Bisquick Recipe is one such recipe that will make your baking endeavors that much more efficient. If you have a box of Bisquick in your pantry, and just a few other simple ingredients, you can make these easy chocolate chip cookies in a snap.
These toffee bars are so good, you would never guess they are made with a boxed mix. The secret "shortcut" in these Shortcut Toffee Bars is that it's a Bisquick recipe, so the base of the bars is a sweet biscuit crust.
Potatoes - they're not just for dinner any more! You might not think that Betty Crocker Potato Buds would be a cookie ingredient, of all things, but once you make these cookies and taste them, you'll be convinced that they are just great!
Bisquick cookie recipes like these Cream Cheese Cookie Bars are so sweetly simple! The addition of cream cheese really sets these cookies apart. Bake these creamy bars the next time you're entertaining!
LOVE BAKING WITH BISQUICK?
Then you're going to love this list of Bisquick ideas to start your morning out right!
Head on over to our list of breakfast ideas for 17 Best Bisquick Breakfast Recipes
How To Make Bisquick
Step 1: In a bowl or food processor add your flour, salt, baking powder and shortening.
Step 2: Pulse the food processor or use a pastry cutter and fold in the flour mixture. You want the shortening to incorporate into the flour mixture.
Step 3: Once well mixed, then you will pour into a mason jar or sealable bag and use as any recipe directs!
Full directions and measurements are in the printable recipe is below for you to print.
- 2 ¼ cups baking mix (such as Bisquick®)
- ⅔ cup milk
- 2 tablespoons softened butter
- 2 tablespoons white sugar
- 2 ½ cups white sugar
- ⅔ cup melted butter
- 5 tablespoons ground cinnamon
- 1 cup confectioners' sugar
- 3 tablespoons milk
Preheat the oven to 450 degrees F (230 degrees C). Grease a circular baking pan or line with parchment paper.
Combine baking mix, milk, softened butter, and sugar in a bowl. Mix until a dough forms.
Transfer dough to a surface floured with baking mix. Knead dough 10 times. Roll dough out using a lightly floured rolling pin until it is 1/4-inch thick.
Combine sugar, melted butter, and cinnamon in a bowl and mix until dark brown. Spoon filling onto rolled dough, spreading evenly to all edges. Roll dough inward cut ends off and cut spiral into 12 pieces.
Place rolls into the prepared circular baking pan so that rolls touch.
Bake in the preheated oven until golden, 11 to 15 minutes. Let cool for 1 minute before transferring to a plate to cool completely.
While rolls are cooling, mix confectioners' sugar and milk together in a bowl until smooth. Spoon glaze over cooled cinnamon rolls.
How to Make It
Making your own all-purpose baking mix could not be easier. Seriously, it takes two steps: mix together a few dry ingredients and cut a little fat into them. As for the dry ingredients, you’ll need to measure 5 ½ cups all-purpose flour, ¾ cup cornstarch, 3 tablespoons of baking powder, 2 tablespoons granulated sugar, and 1 tablespoon salt into a large mixing bowl and give them a couple of really intentional minutes of whisking. You want to make sure everything is well aerated and evenly distributed.
OK, pause. I do want to make a note here about the corn starch, because if you’ve searched the internet for DIY Bisquick formulas (P.S. I’m so glad you’ve landed with ours!), you’ll notice the sweeping majority of recipes out there do not include it. However, if you take a peek at the ingredients label on a box of Bisquick, you’ll see it listed as the second entry—there’s a reason for this. Many claim by cornstarch as their “secret ingredient” for the fluffiest, crispy-edged biscuits and waffles, so including the silky powder in a baking mix intended for producing these items, along with similar foods that benefit from qualities of fluffiness and crispy edges, makes a great deal of sense. Point being: Corn starch is not an arbitrary inclusion intended to make our recipe look a little different it serves a purpose. If you have some on hand, don’t skip out on using it. And on we go to step two.
Once your dry ingredients are well whisked, you’ll need to cut in 1 cup of chilled shortening and/or unsalted butter. You can go all shortening, all butter, or use a mix of half-shortening, half-butter. You can also opt for a product such as Earth Balance vegan baking sticks if that makes more sense for your diet. To 𠇌ut” the fat into the dry ingredients—i.e. disperse the fat throughout the dry mixture as evenly as you can manage as a mere human—you can use a food processor, a pastry blender, or your fingertips (my method of choice). You’ll want to work the cold fat into the mix, working fairly quickly, until the mixture resembles a bowl of really nice beach sand. Like the kind happy couples lounge in at a Sandals Resort.
And that’s that, your all-purpose baking mix is complete. Store it in lidded, airtight containers in the refrigerator for up to three months (adding a piece of masking tape marked with today’s date helps)𠅍uring which time you can move to the implied step three: Use it!
- Preheat the oven to 350 degrees.
- Combine Bisquick, sugar and melted butter together and stir into a rough crumble.
- Place the frozen berries on the bottom of a 9吉 pan.
- Next, add the crumble on top of the berries.
- Bake for 1 hour.
- Let it cool for at least 10 minutes after it comes out of the oven.
When I’m making this for guests, I generally just put the crumble together before guests arrive. Then, right before I serve dinner, I’ll stick the berries in the pan, throw the crumble on top and stick it in the oven so it is ready a little while after dinner.
We generally serve this with vanilla ice cream because that is just classic. It pairs well with a delicious homemade whipped cream also.
I made this for Father’s Day, and my husband actually requested Safeway’s Cinnamon Churro ice cream. It also paired quite well with this easy, fresh and tasty dessert.
After you make this Easy 4 Ingredient Bisquick Berry Cobbler, I’m convinced it will become part of your regular dessert rotation too.
Best Dessert Recipe to Feed a Crowd
I told you that while back that I was on work crew at Malibu. The chef found out I do desserts, and suddenly I was in charge of desserts for 150 most evenings.
I chose to make this berry cobbler because of the ease and delicious nature of this dessert. It’s also one of those desserts where I often have all the ingredients available already, so I don’t need to run to the store. Further, when you are needing to feed a large crowd, this is the perfect dessert to make it happen.
Actually, if you get the opportunity to visit camp Malibu in Canada, and you have a Bisquick berry cobbler, it is most likely this one.
The chef asked for the recipe and decided to put it on the regular rotation.
When I wasn’t making desserts, I was working in “The Pits” doing dishes.
This dessert brought our diners back to the pits to compliment the chef.
I need to give my mom credit for this one because I wouldn’t have the recipe if it weren’t for her.
I even had people emailing me after camp to get the recipe. They were probably pretty surprised to learn that this berry crisp has only 4 ingredients and took virtually no time or effort to create.
What is the Difference Between a Berry Cobbler and a Berry Crisp?
We have always called this easy dessert a cobbler, but it might be better described as a crisp made with a Bisquick crumble.
A cobbler is traditionally a berry bottom with a drop-biscuit top.
A crisp is a berry bottom with a crunchy and crispy layer on top. Therefore, this should probably be called a “Bisquick Berry Crisp Recipe,” but I’ve always called it a cobbler, so that’s what you get.
Best Bisquick Recipes - Recipes
My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.
I have tried several of your recipes and they all have been wonderful!
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best SEVEN DECADES OF GREAT TASTE FROM BISQUICK recipe on the web!!
Ever wonder how Bisquick, that famous "world of baking in a box," got its start? From its introduction in 1931 to the present day, Bisquick has been making great biscuits, pancakes and a whole lot more for almost 70 years. Here's a snapshot of its delicious history.
1930s: Bisquick Beginnings
In 1930, the idea for Bisquick was "born" on a train when Carl Smith, former circus promoter turned sales executive for General Mills, ordered biscuits with his meal. Though well past lunchtime, fresh, piping-hot biscuits arrived within minutes. The chef's timesaving secret? He had blended lard, flour, baking powder and salt in advance and stored the mixture in an ice chest. Smith immediately recognized the potential of a premixed baking mix, so he took the idea to Charlie Kress, the head chemist at General Mills, who began developing a top-secret biscuit mix.
Less than one year after Smith's diner-car discovery, Bisquick biscuit mix appeared on the market in 1931. It was a runaway hit! Competitors, anxious to jump on the Bisquick bandwagon, worked feverishly to develop comparable products. Within a year, 95 other biscuit mixes were introduced to the marketplace by 1933, only six remained, with Bisquick remaining the proven leader.
1940s and 1950s: Bisquick Makes It Easy
With America at war during the first half of the forties, families came to depend on the much-needed convenience of Bisquick. The Betty Crocker Kitchens continued to develop great-tasting recipes for every meal occasion, earning Bisquick the slogan of "a world of baking in a box."
In the fabulous fifties, the versatility of the "12-in-1 mix" was the name of the game. The most popular Bisquick recipes started appearing regularly on the friendly yellow box. Many of these recipe favorites are still printed on the Bisquick package today.
1960s: So Quick with New Bisquick
"Now a completely new Bisquick! Makes biscuits even lighter, fluffier than scratch!" was the headline of the fast-paced sixties, when New Bisquick was introduced. Designed to appeal to makers of southern-style biscuits, the reformulated Bisquick performed so well in test markets that it was rolled out into national distribution. Regular Bisquick was soon replaced, and the word New was dropped from the product name.
1970s: Bisquick Answers Your Recipe Requests
With the dawn of the seventies came an abundance of new Bisquick recipe ideas. Betty Crocker's Bisquick Cookbook, an updated version of a previous cookbook, was introduced in the fall of 1971 to help promote Bisquick as a multipurpose mix. The book was packed full with over 200 creative recipes for breads, main dishes and desserts, and was a raging success. By 1979, the cookbook was in its eighth printing!
1980s: A Milestone in Bisquick History
To celebrate the fiftieth anniversary of Bisquick, a special cookbook, Betty Crocker's Creative Recipes with Bisquick, was introduced. Hundreds of thousands of enthusiastic fans joined the Bisquick Recipe Club and received The Bisquick Banner, a quarterly newsletter that featured relevant articles, recipes for family meals and entertaining ideas.
Beginning in 1981, the "pie that did the impossible-formed its own crust as it baked" was heavily promoted with recipes, product advertising and booklets. The original Impossible Coconut Pie and Impossible Bacon Pie, which started as grassroots recipes that consumers shared with each other, quickly expanded to over 100 versions. Since then, these crustless pies have been renamed to Impossibly Easy Pies and they continue to be requested favorites.
1990s: Bisquick . . . What a Great Idea!
A desire to return to simplicity and use trusted favorites helped Bisquick continue to be a staple in homes across America. With the popularity of breads, pizzas and one-dish meals, Bisquick made it easy to get great-tasting, homemade meals on the table fast.
2000 and Beyond: The Best of Bisquick
Nearly seven decades later, America's first biscuit mix remains a baking classic and is as versatile as ever. Families continue to depend on Bisquick for delicious meal solutions everyone will love.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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Bisquick Donuts Recipe
Well, that's basically what I did here. Except I actually made the biscuit dough myself using Bisquick baking mix. I usually have the baking mix on hand more often than I do canned biscuits, and so I was curious if frying up “my own” fresh biscuit dough would yield the same fluffy, buttery donuts that canned biscuit dough makes…
Turns out, they're just as good! And maybe even a little better since you can use a cookie cutter to make fun shapes with your biscuit dough before frying (like these cute Valentine's Day Hearts).
Speaking of frying….. let's talk about that for a minute.
I've noticed a lot of my readers shy away from frying donuts, because they think it's going to be difficult or really messy. But the truth is: it doesn't have to be either one of those! I made this entire batch today without getting a single oil splatter on my stove (although, admittedly, that's not always the case), without dripping any oil from the stove to the drying rack, without burning the oil, and without under-frying the donuts. It's totally do-able.
Here are a few key tips in successfully frying donuts without a disaster:
- I like to use a 2-quart saucepan to about 3 cups of oil. I find that I can fry about 2 donuts at a time like this. The handle makes managing drips a cinch (you can simply lift the whole pan and carry it over to the wire rack where the donuts will cool), and the oil level is low enough that it doesn't splatter outside the pan.
- Heat the oil on medium for about 5 minutes, and then start water drop testing (splatter cold water drops in the oil if the oil bubbles and spats, it's hot enough. If it doesn't react, it needs more heat time). When the water drop test starts to yield slow bubbles, I turn the heat up just a notch (my medium heat is at a ,' and I'll move it up to a '). It usually only takes about a minute after that.
- Use tongs to flip the donuts and remove them from the pan. Using a fork or spoon is just going to make things messy. And you'll probably burn yourself.
- Removing the pot from the stove while removing the donuts to the wire rack is actually more than just preventing oil drips– it helps manage the oil temperature too. By taking it off the heat for a moment or two in between rounds of frying, you keep the oil from getting too hot and burning the donuts.
- If the donuts don't float to the top immediately after placing them in the oil, your donuts are not hot enough and will get too oily from sitting in the oil before actually starting to fry.
- Place a layer of foil AND paper towels under the wire rack. The paper towels are perfect for absorbing the oil drips, and the foil will keep the glaze from dripping onto your counter top (and seeping through the paper towel).
These really are SO simple to make. It's all the goodness of homemade, fresh donuts but without having to make the dough and wait for it to rise!
Thursday, August 7, 2008
Bisquick Recipes Cookies - Easy & Quick To Prepare!
These bisquick recipes cookies are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So here we go for some bisquick recipes cookies:
1 instant pudding/small package
1/4 c oil
3/4 c bisquick
Combine all ingredients. Roll into balls and place on cookie sheet.
Flatten slightly. Bake at 375 degrees for 7-8 minutes.
>> Bisquick Sausage
1 lb cheddar cheese
1 lb breakfast sausage
3 c bisquick mix
Combine sausage, bisquick and grated cheese and mix very well. Form into 1 to 2 inch size balls. Place on un greased baking sheet and bake at 300 degrees for 25 to 30 minutes or until lightly browned. May be made ahead and frozen.
>> Bisquick Butterscotch Brownies
1 1/2 cups chopped pecans
1 box brown sugar
1 can coconut
1 stick butter- room temperature
1 teaspoon vanilla
2 cups bisquick® baking mix
4 large eggs
Mix all ingredients and bake in 9x13 baking pan. Bake on preheated 350f oven for 45 minutes. Cool on rack, cut while warm.
>> Strawberry Shortcake (Bisquick)
2 Pt strawberries -- sliced
2/3 c sugar
2 1/3 c bisquick
3 tb sugar
3 tb margarine or butter -- melted
1/2 c milk
3/4 c whipping (heavy) cream
Sprinkle strawberries with 2/3 c. Sugar let stand 1
Mix bisquick, 3 tb. Sugar, margarine and milk until
soft dough forms. Drop by rounded tablespoonfuls into
6 mounds on ungreased cookie sheet. Sprinkle with
sugar. Bake 10 to 12 minutes or until golden brown.
Beat whipping cream in chilled bowl until stiff.
Split shortcakes spoon strawberries between halves
and over tops. Top with whipped cream.
High altitude: heat oven to 450 f. Decrease the 3 tb.
Sugar in shortcakes to 1 tb.