Bisquick Recipes

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1-2-3 PEANUT BUTTER COOKIES

1 cup peanut butter
¼ cup shortening
1 cup granulated sugar or brown
sugar (packed)
½ cup boiling water
2 cups Bisquick

Heat oven to 400° (mod. hot). Blend peanut butter, shortening, sugar, water with rotary beater or spoon until smooth. Stir in Bisquick. Drop small teaspoonfuls on lightly greased baking sheet. Flatten with bottom of glass dipped in Bisquick or press with fork dipped in Bisquick. Bake 8 to 10 min. Makes about 6½ doz.

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“PUDDING COOKIES”

¾ cup Bisquick
1 pkg. instant pudding mix
¼ cup cooking (salad) oil
1 egg

Heat oven to 350° (mod.). Mix ingredients until dough forms a ball. Shape into balls, using 1 teaspoon dough for each ball. Place on ungreased baking sheet. Flatten to about 2” with hand. Bake 8 min. Makes 2½ to 3 doz.

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PUFF PANCAKES

2 eggs
1 cup milk
2⅓ cups Bisquick
2 tbsp. sugar
¼ cup cooking (salad) oil or melted shortening

Beat eggs until soft peaks form. Blend in milk. Add Bisquick and sugar. Mix just until thoroughly dampened. Fold in oil. Spoon onto medium-hot griddle. Grease griddle, if necessary. When puffed up, and bubbles begin to break, cook on other side. Makes 15 to 20.

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PUFF WAFFLES

Follow recipe above—except bake in preheated waffle baker.

Neat Trick: Serve Puff Pancakes or Waffles for dessert topped with fruit and whipped cream.

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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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BANANA COFFEE CAKE

Make Coffee Cake batter (posted above)—except add 1 cup mashed, fully ripe bananas in place of milk. Bake.

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LEMON COFFEE CAKE

Make Coffee Cake batter (posted above). Melt 1 tbsp. butter. Mix in ½ cup sugar and 1 tbsp. grated lemon rind. Sprinkle over batter. Bake 25 min.

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BISCUITS

FOR 60 MEDIUM. Serves 30.
    10 cups Bisquick (40-oz. pkg. or 2 20-oz. pkg.)
    3⅓ cups milk
FOR 100 MEDIUM. Serves 50.
    17 cups Bisquick
    5⅔ cups milk

Follow directions for Biscuits on back of box

Neat Trick: In a hurry? Simply pat out biscuit dough on baking sheet. Cut in squares with sharp knife. Quick! No scraps!

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PANCAKES

FOR 60 PANCAKES. Serves 15.
    10 cups Bisquick (40-oz. pkg. or 2 20-oz. pkg.)
    8⅓ cups milk
    5 eggs
FOR 100 PANCAKES. Serves 25.
    17 cups Bisquick
    3 qt. + 2 cups milk
    8 eggs

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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.