Bisquick Recipes

TinyArtist

Below you'll find a number of recipes that utilize Bisquick or other similiar baking products.

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BUTTONS AND BOWKNOTS

Like doughnuts but you twist them and bake them—the holes, too.

2 cups Bisquick
2 tbsp. sugar
1 tsp. nutmeg
⅛ tsp. cinnamon
⅔ cup cream or top milk or ½ cup milk
1 egg

Heat oven to 400° (mod. hot). Mix Bisquick, sugar, spices. Add cream, egg. Mix well. Dust hands and board lightly with Bisquick. Knead 2 or 3 times. Keep dough soft.

Roll out ½″ thick. Cut with doughnut cutter dipped in Bisquick. Save “holes” to bake. Hold opposite sides of ring with fingers, twist to make figure 8. Pat scraps together, reroll and cut. Place on baking sheet. Bake 10 to 12 min., until golden brown. Melt ¼ cup butter. Measure ½ cup sugar into small bowl. Immediately after baking, dip each quickly in butter, then in sugar, coating all sides. Serve warm. Makes about 10.


SUGAR BUNS

Spoon above dough into greased muffin cups, filling each ½ full. Bake about 15 min. Dip in butter and sugar.

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CHICKEN POT PIE

¼ cup chicken fat or butter
¼ cup Bisquick
1½ tsp. salt
¼ tsp. pepper
2 cups chicken stock
⅔ cup cream
3 to 4 cups chicken (large pieces)

Heat oven to 450° (hot). Heat chicken fat; blend in Bisquick, salt, pepper. Take from heat. Stir in chicken stock, cream, chicken. Bring to boil; boil 1 min., stirring constantly. Pour into oblong baking dish. Cover with Chicken or Meat Pie topping and Bake 15 min. 4 to 6 servings.

DOUBLE CHICKEN POT PIE

Multiply the chicken flavor by adding 3 to 4 tbsp. chicken fat to Bisquick when making topping.

Pie Topping
Add ⅔ cup milk all at once to 2 cups Bisquick. Stir with fork into a soft dough.
Beat dough 15 strokes. It will be stiff and sticky.
Knead gently 8 to 10 times to smooth up dough.

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JAM TWISTS

1 egg
½ cup cream or ⅓ cup milk
2 cups Bisquick
2 tbsp. sugar
⅓ cup thick jam or preserves

Heat oven to 450° (hot). Grease brown paper and lay on baking sheet. Blend egg and cream together. Stir in Bisquick and sugar until well blended. Turn out on surface sprinkled with Bisquick. Roll gently to lightly coat dough. Knead 15 times. Roll into a 15x9″ rectangle. Spread with jam. Fold in thirds lengthwise to make a 15x3″ rectangle. Cut in 1″ strips. Holding strip at both ends, twist in opposite directions twice, forming a spiral. Place twists 1½″ apart on greased paper, pressing both ends down. Bake 10 to 12 min. Dust tops with confectioners’ sugar. Remove immediately. Makes 15.

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VELVET CRUMB CAKE

1⅓ cups Bisquick
¾ cup sugar
3 tbsp. soft shortening
1 egg
¾ cup milk[1]
1 tsp. vanilla

Heat oven to 350° (mod.). Grease and flour an 8″ square or 9″ round pan. Mix Bisquick, sugar. Add shortening, egg, ¼ cup of milk. Beat vigorously 1 min. Stir in gradually remaining milk, vanilla. Beat ½ min. Pour into prepared pan. Bake 35 to 40 min. Cover with Broiled Topping while warm.

Broiled Topping: Mix 3 tbsp. butter, melted or softened; ⅓ cup brown sugar (packed); 2 tbsp. cream; ½ cup Wheaties or coconut, if desired; ¼ cup chopped nuts. Spread on baked cake. Place about 3″ under broiler (low heat) until mixture bubbles and browns (3 to 5 min.). Do not burn! Especially good warm.

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UPSIDE-DOWN CAKE

Velvet Crumb is a favorite right side up and a double favorite upside down.

Heat oven to 350° (mod.). Melt 2 tbsp. butter in 8″ square pan or 9″ round layer pan. Sprinkle with ¼ cup brown sugar. Arrange over sugar mixture fresh or well drained canned fruit (peach slices, pineapple slices or chunks, or apricot halves). Make Velvet Crumb Cake batter (posted above). Pour over fruit. Bake 35 to 40 min., until toothpick stuck in center comes out clean. Invert at once on serving plate. Leave pan over cake a minute. Serve warm with plain or whipped cream.

Neat Trick: Dazzle the family with different designs on your upside-down cakes.

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HOT FUDGE PUDDING
1½ cups Bisquick
½ cup sugar
½ to 1 cup chopped nuts
½ cup milk
½ cup brown sugar (packed)
1½ cups boiling water
6-oz. pkg. semi-sweet chocolate pieces

Heat oven to 350° (mod.). Mix Bisquick, sugar, nuts, milk. Turn batter into greased 2-qt. baking dish. Sprinkle with brown sugar. Pour water over chocolate pieces. Let stand 1 or 2 min. until chocolate melts, then stir until blended. Pour over batter. Bake 40 to 45 min. Let stand 5 min. to cool slightly. During baking, the pudding will rise to the top of the dish and sauce will form at the bottom. Invert servings on plates, dip sauce over each. Serve with cream. 6 to 8 servings.

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PIZZA PIE

2 cups Bisquick
½ cup water
½ cup grated Parmesan cheese
1½ to 2 cups well drained cooked tomatoes or 1 small can tomato sauce
½ lb. nippy cheese, cut in small pieces
one or two 2-oz. cans anchovies, chopped, or 1 can sardines, flaked, or 1 cup chopped salami
pepper
2 tbsp. cooking (salad) oil
½ med. onion, grated

Heat oven to 425° (hot). Mix Bisquick and water. Knead about 1 min. on surface dusted with Bisquick. Roll into a circle ¼” thick. Place on baking sheet. Pinch edge of dough to make slight rim. Arrange other ingredients on dough in order listed. Bake 20 to 25 min. Serve in wedges.

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MEAT TURNOVERS

Mix thoroughly 2 cups Bisquick, ½ cup milk or water, ¼ cup melted shortening or drippings. If batter is too soft, add Bisquick. Divide into 8 pieces. Pat out to make 5” square. Place slice of cooked or canned meat on half of square. Spread with chili sauce or pickle relish. Fold dough over meat and seal edges with fork. Slit top. Bake 15 to 20 min. in hot oven.

Neat Trick: Put 1 piece of dough at a time in plastic bag dusted generously with Bisquick. Pat between hands to make a 5” square. To remove, gradually turn bag inside out, loosening dough from sides with dull knife.

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SWEDISH PANCAKES

“Old country” flavor without old-time fussing.

1¼ cups Bisquick
2 cups milk
3 eggs
¼ cup butter, melted

Beat together until blended. Lightly grease a 6 or 7″ skillet. Spoon about 3 tbsp. batter into hot skillet and tilt to coat bottom of pan. Cook until small bubbles appear on surface. Loosen edges with spatula, turn pancake gently and finish baking on other side. Lay on towel or absorbent paper; place in low oven to keep warm. Spread each with sugar, jam, applesauce, or whipped cream, etc. and roll up like jelly roll. Serve warm. Makes about 15.

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SUNDAE SHORT PIE

Like “French Pastry” crust, rich and cooky-crisp. Fill cooled shell with ice cream, top with fresh or frozen fruit.
SHORT PIE

1 cup Bisquick
¼ cup soft butter (½ stick)
3 tbsp. boiling water

Heat oven to 450° (hot). Put Bisquick and butter in 9″ pie pan. Add boiling water and stir vigorously with fork until dough forms a ball and cleans the pan. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges, if desired. Bake 8 to 10 min.

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PANCAKES

Beat 2 cups Bisquick, 1 egg, 1⅔ cups milk with rotary beater until well blended. Pour batter onto heated griddle. Turn pancakes when bubbles appear. Makes about 18 4″ pancakes. For thinner pancakes use 2 cups milk.

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MUFFINS

Heat oven to 400° (mod. hot). Blend together 2 tbsp. sugar, 1 egg, ¾ cup milk, 2 cups Bisquick. Then beat vigorously 30 seconds. For richer batter, add 2 tbsp. more sugar, 2 tbsp. melted shortening or salad oil. Fill 12 well greased muffin cups ⅔ full. Bake 15 min.

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WAFFLES

Beat 2 cups Bisquick, 1⅔ cups milk, 1 egg, 2 tbsp. salad oil or melted shortening with rotary beater until well blended. Spoon onto hot waffle baker. Makes 2 large or 6 small.

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COFFEE CAKE

Make Muffin batter. Spread into greased 9″ round layer pan or 8 or 9″ square pan. Sprinkle with mixture of: 2 tsp. cinnamon, ¼ cup sugar, 2 tbsp. Bisquick, 2 tbsp. soft butter. Blend with fork until crumbly. Bake 20 to 25 min.

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I make these and they are great in Chicken and Dumplings. Very light and fluffy

DUMPLINGS

Mix 2 cups Bisquick, ¾ cup milk well with fork. Drop tablespoonfuls gently onto boiling stew. Cook over low heat 10 minutes, uncovered and 10 minutes covered. Let stew bubble gently. Makes 10 to 12.

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CHEESE BREAD

Wonderful warm, sliced ½″ thick.

1 egg, beaten
1½ cups milk
3¾ cups Bisquick
¾ cup grated sharp cheese

Heat oven to 350° (mod.). Blend all together. Beat 30 seconds, until well blended. Pour into well greased, waxed paper-lined 9x5x2½″ loaf pan. Bake 1 hr. When serving cold, slice thin.

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Fritters to go with fried chicken ... as prepared by southern cooks. And try the fruit fritters for dessert.

2 cups Bisquick
⅔ cup milk
1 egg
2 cups fruit or cooked vegetables (such as corn kernels, cut-up pineapple, peaches, etc.), drained

Mix Bisquick, milk, egg, until well blended (batter will be lumpy). Stir in fruit or vegetables. Drop by small teaspoonfuls into deep hot fat (360 to 375°). Turn and fry until golden brown on both sides. Drain on absorbent paper. Makes about 2 doz.

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BISQUICK NOODLES

A new easier way to make real homemade noodles.

Work 1 cup Bisquick into 1 egg, beaten. Roll and stretch dough to paper thinness. Cut into 1½″ squares or regular noodle strips. Cover lightly with towel and let dry about 6 hr. or overnight until brittle. Drop into simmering broth or thin gravy. Cover and cook gently about 15 min., or until tender. 4 to 6 servings.