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    • #315252

      For some reason, I love baking mix recipes, especially for snacks and desserts. Maybe due to most being fast and easy…lol ­čśë
      Please share your favorite Bisquick Baking Mix Recipes, (myo or commercial).

      cooking smiley

    • #437484

      Spicy Cheeseburger Pie
      2 tsp evoo
      1 lb ground meat
      1 onion-diced
      1/2 red bell pepper-diced
      2 cloves garlic-minced
      1 sm can diced green chilies
      s and p-to taste
      1/8 tsp red pepper flakes
      4 oz shredded cheese
      1/2 cup Bisquick baking mix-myo or commercial
      2 eggs

      1. Preheat oven to 400.
      2. Spray a 9 inch deep dish pie plate with non stick cooking spray.
      3.

      In a heavy bottomed skillet, add oil, ground meat, onion, bell pepper, garlic, and red pepper flakes. Cook over medium heat until meat is done. Drain.
      4.

      Spread meat mix in prepared pie plate. Add green chilies and shredded cheese. Spread evenly over meat layer.
      5.

      In a small bowl, whisk eggs. Add baking mix and milk; blend until smooth. Pour onto top layer in pie plate.
      6.

      Bake 25-30 minutes, or until browned and bubbly.

    • #437488

      Apple Crumble
      1 cup baking mix
      3/4 cup brown sugar
      1/2 cup quick cooking oats
      1/4 cup butter-softened but not melted
      2 cups apples-sliced
      1/2 tsp ground cinnamon
      1/2 tsp ground ginger
      juice of 1/2 lemon

      1. Squeeze lemon juice onto apple slices.
      2. Prepare a 8×8 baking dish
      3.

      In a large bowl, add baking mix, sugar, and oats. Mix well. Cut butter into mix using a pastry blender or fork.
      4.

      Spread 1/3 oat mixture into bottom of dish.
      5. In a single layer, place apple slices over bottom mixture.
      6. Spread remaining oat mix over apples.

      Sprinkle cinnamon and ginger on top.
      7. Bake at 350 for 35 minutes.

    • #437483
      Avatar for MrsPawsLiss
      Keymaster

      This is a really great thread!
      Here’s our favorite Copycat “Bisquick” Style Mix

      Here’s a page of Recipes that use the quick Mix:

      Sunflower Nut Muffins
      Quick Mix Fudge Brownies
      Quick Mix Cookies
      Quick Mix Chocolate Pudding
      Maple Bacon Pancake Casserole
      Apple Muffins
      Apple Coffee Cake

      Budget101.com – – Copycat Bisquick Recipe | Make your Own Convenience Foods

      Our personal Favorite is Land o’Nod Cinnamon Rolls
      Budget101.com – – Land o’ Nod Cinnamon Rolls | Dirt Cheap Recipes

      and a close second is Parmesan Garlic Swirl Biscuits
      GroceryBudget101.com- – Garlic Parmesan Swirl Biscuits | Biscuit Recipes

      I love the convenience of quick mix.

    • #437490

      @Liss 274909 wrote:

      This is a really great thread!
      Here’s our favorite Copycat “Bisquick” Style Mix

      Here’s a page of Recipes that use the quick Mix:

      Sunflower Nut Muffins
      Quick Mix Fudge Brownies
      Quick Mix Cookies
      Quick Mix Chocolate Pudding
      Maple Bacon Pancake Casserole
      Apple Muffins
      Apple Coffee Cake

      Budget101.com – – Copycat Bisquick Recipe | Make your Own Convenience Foods

      Our personal Favorite is Land o’Nod Cinnamon Rolls
      Budget101.com – – Land o’ Nod Cinnamon Rolls | Dirt Cheap Recipes

      and a close second is Parmesan Garlic Swirl Biscuits
      GroceryBudget101.com- – Garlic Parmesan Swirl Biscuits | Biscuit Recipes

      I love the convenience of quick mix.

      oh girl, me too!! ­čśë
      i’ve so got to get to clicking and looking at these recipes!! lol
      thanks so much for sharing them!!

    • #437481

      Raspberry-White Chocolate Muffins (-OR- Blueberry, Strawberry, or Blackberry)

      1 egg
      2 cups Bisquick® mix (myo or commercial)
      2/3 cup milk
      1/2 cup white baking chips
      1/3 cup sugar
      2 tablespoons vegetable oil
      1 cup raspberries,(OR blueberries, blackberries, etc)

      1. Heat oven to 400┬░F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
      2.

      Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries.

      Divide batter evenly among cups.
      3. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
      Tips:
      For a sweet finish, dip tops of muffins into melted butter and then into coarse sugar crystals or granulated sugar.

    • #437495

      Cherry Cobbler

      1 can (21 ounces) cherry pie filling
      1 cup Original Bisquick® baking mix (myo or commercial)
      1/4 cup milk
      1 tablespoon granulated sugar
      1 tbsp brown sugar
      pinch cinnamon
      1 tablespoon butter or margarine, softened

      1. Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven.

      Heat oven to 400┬║F; let heat 10 minutes. Remove pan from oven.
      2. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling.

      Sprinkle with additional sugar if desired.
      3. Bake 18 to 20 minutes or until topping is light brown.

    • #437536

      Cheesy Chicken Enchilada Casserole

      2 cups diced cooked chicken
      1 can (15.5 oz) pinto or black beans, drained, rinsed
      1/2 cup salsa
      3 teaspoons chili powder
      1/4 teaspoon garlic powder
      16-oz velveeta, cut into cubes
      1 cup Bisquick® mix (myo or commercial)
      3/4 cup milk
      2 tablespoons butter, melted
      1 cup shredded lettuce
      1 Roma tomato, diced
      4 medium green onions, sliced

      1. Heat oven to 425┬░F. Spray round 2-quart casserole or 11×7-inch
      glass baking dish with cooking spray.

      2. In large bowl, mix chicken, beans, salsa, chili powder and garlic
      powder; stir in cheese. Spoon into baking dish.

      In small bowl, mix
      Bisquick mix, milk and butter. Pour and spoon evenly over chicken
      mixture.

      3. Bake 30 to 35 minutes or until crust is golden brown. Top with
      lettuce, tomato and onions.

      Serve with guacamole, sour cream and
      pickled sliced jalape├▒os, if desired.

    • #437535
      Avatar for MrsPawsLiss
      Keymaster

      @MrsPaws 274927 wrote:

      Raspberry-White Chocolate Muffins (-OR- Blueberry, Strawberry, or Blackberry)

      Yum!, You’re killing me here, I’m eating gluten free/ low carb right now and these are making my mouth water. You just gave me a GREAT Idea, I’m going to make a Gluten Free Bisquick Mix using Oatmeal & Rice Flour! Now… how do I justify the white chips..hmm… I suppose I could use Dark Chocolate (which IS healthy, right?!) and fresh raspberries. . .

    • #437582

      Bisquick Mix Coffee Cake
      Serves 6

      1/3 cup milk
      1 egg
      1/4 cup sugar
      2 1/4 cup Baking Mix (commercial or myo)
      Topping:
      1/2 cup brown sugar
      3 Tbsp margarine
      1/2 tsp cinnamon
      1/4 cup chopped nuts (optional)

      1. Preheat oven to 375.
      2. Whisk egg and milk together in a bowl.
      3.

      Add sugar and baking mix
      4. Stir until well blended. Pour into greased 8 inch square baking pan.
      5.

      Combine topping ingredients and sprinkle over batter.
      6. Bake 25 minutes. Serve Warm

    • #437584

      Easy Fresh Fruit Tart

      2 cups Bisquick® mix (commercial or myo)
      1/3 cup sugar
      1/3 cup butter or margarine, softened
      1 egg
      1 package (3 oz) cream cheese, softened
      1/3 cup sugar
      1 teaspoon vanilla
      3/4 cup whipping cream
      4 cups assorted fresh fruits (such as strawberry halves, blueberries, raspberries, blackberries, kiwifruit slices)
      1/2 cup apple jelly, melted

      1. Heat oven to 375┬░F. Spray cookie sheet with cooking spray; dust with Bisquick mix.

      In medium bowl, mix Bisquick mix and 1/3 cup sugar. Cut in butter, using pastry blender, until crumbly. Stir in egg until soft dough forms. Pat dough into 12×10-inch rectangle on cookie sheet; pinch edges of rectangle to form 1/2-inch rim.
      2.

      Bake 10 to 12 minutes or until edges just begin to brown. Cool crust on cookie sheet on wire rack 2 minutes. Remove crust with spatula onto cooling rack.

      Cool completely, about 30 minutes.
      3. In small bowl, beat cream cheese, 1/3 cup sugar and the vanilla with electric mixer on low speed until smooth. Beat in whipping cream on medium speed until stiff peaks form.

      Spread over crust to within 1/4 inch of rim. Arrange fruits on top. Brush jelly over fruits.

      Refrigerate at least 2 hours. Store covered in refrigerator.

    • #437611

      Gluten Free Bisquick Like Baking Mix

      5 cups Gluten Free Flour Blend
      1/4 cup Baking Powder
      2 Tablespoons Sugar
      1 teaspoon Salt
      1 cup Butter

      Whisk dry ingredients together. Cut butter into flour mixture. Store in airtight container – in the refrigerator.
      makes about 6 cups

      Use this mix in any recipe that calls for Bisquick.

      You can use whatever blend of flours you want. Flour blends are 1 to 1 ratio with wheat flour.

      Here is a recipe for one such blend:

      Rice and Oat Flour Blend

      1 1/2 cup freshly ground White Rice Flour
      1 1/2 cup freshly ground Oat Flour
      1 cup freshly ground Tapioca Flour (Tapioca Pearls ground to powder)
      1 cup Potato Starch
      1 cup Arrowroot Powder

      Combine all the ingredients into a container with an airtight lid. Put the lid on and shake the container to mix all together. Store in a cool, dark, and dry place.

      Hope this helps. Enjoy! Thanks; Virginia

    • #437690

      NOTE! — Make sure your oat flour, rolled oats (oatmeal), steel cut oats or oat grouts package is labeled Gluten-Free!! Although Oats are naturally gluten-free, if they were processed with Wheat products they can be contaminated, making them a health risk to those that are gluten intolerant.

      Sorry I forgot to state to use Gluten Free Oat Flour. We grow our own hull-less oats, and grind our own flour so I didn’t think about it when I posted the recipe (in the post above).

      Thanks; Virginia

    • #437714

      Baking Mix Muffins

      2 1/4 cup baking mix-myo or commercial
      1/4 cup sugar
      1 egg
      3/4 cup water
      1/3 cup vegetable oil or melted butter

      Mix dry baking mix and sugar.
      Add egg, water and vegetable oil to dry ingredients.
      Mix only enough to moisten flour; the batter will be lumpy.
      Fill greased muffin tins two-thirds full.
      Bake at 400┬░ for 20 minutes.

      *For an added surprise fill muffin cup halfway and then add a
      spoonful of jelly or jam. Top with more batter.
      Can add raisins, other desired fruit, cinnamon or nuts for a change.
      Makes 12-15 muffins.

    • #437715

      Bisquick Apple Fritters

      2 cups baking mix (myo or commercial)
      1/2 tsp cinnamon
      pinch nutmeg
      1/3 cup brown sugar
      1 egg-beaten
      1/2 cup milk
      1 tsp vanilla
      1 apple, peeled, cored, and diced
      Canola oil-for deep frying
      powdered sugar-to dust

      1. Whisk together baking mix, cinnamon, nutmeg, and brown sugar.
      2. Mix egg, milk, and vanilla.

      Add to dry ingredients, just until moistened; fold in prepared apple.
      3. Heat oil to 350┬░F. Carefully, drop the batter by tablespoons into the hot oil.
      4.

      Fry until golden brown and cooked through, (2-3 min. on each side).
      5. Remove and drain on paper towels.
      6.

      Sprinkle powdered sugar on fritters and serve.

    • #437716

      Baking Mix Pancakes

      2 1/4 cups baking mix-myo or commercial
      1/4 cup sugar
      1 egg
      1 1/2 cups water or milk
      2 Tbsp. vegetable oil or melted butter

      Mix ingredients just until moist.
      The batter should be lumpy.
      Cook on a hot greased griddle or skillet.
      Flip when bubbles break on the surface and the edges begin to dry.
      Makes 15-18 medium pancakes.

    • #437717

      Baking Mix Biscuits

      21/4 cups baking mix-myo or commercial
      2/3 cup water, milk, or buttermilk

      Mix lightly until dough forms a ball.
      Turn onto a lightly floured surface.
      Knead 10-12 times.
      Roll dough about 1/2 inch thick.
      Cut with a 2-inch cutter.
      Bake at 450┬░ for 10-12 minutes on an ungreased cookie sheet.

      For drop biscuits: use 1 cup choice of liquid, and drop by tablespoonfuls onto

      a prepared baking sheet.
      Makes one dozen.
      *For cheese biscuits, add 1/4 – 1/2 cup shredded cheddar cheese.

    • #437718

      Butterfly Ring

      2 1/2 cups baking mix (MYO or commercial)
      1 Tbsp sugar
      1 egg-beaten
      2/3 cup milk

      Grease a jellyroll sheet and preheat oven to 375┬░.
      Mix first four ingredients until well blended.
      Dough will be sticky.
      Knead on a lightly floured surface 18-20 times.
      Roll out into an 11├Ś14 inch rectangle.
      Serves 12.

      *Filling:
      2 Tbsp butter-melted
      1/2 cup sugar
      3/4 cup nuts-optional
      1/4 cup jelly or jam-desired flavor
      1/4 tsp cinnamon
      1 Tbsp flour

      Add the ingredients to the melted butter.
      Blend until smooth. If necessary, heat jelly 30 seconds in the microwave if
      you need to make it smooth.
      Spread filling onto dough.
      Roll the dough length wise, like a jelly roll and seal the edges by pinching
      them together.
      Form into a circle on the jellyroll pan.
      Cut 4 to 5 slits in the top to release steam.
      Bake for 20 minutes.
      Cool and frost with butter cream frosting.

      *Butter Creme Frosting
      3 cups powdered sugar
      1/3 cup margarine or butter-softened
      11/2 tsp vanilla
      1-2 Tbsp milk

      Mix powdered sugar and margarine. Stir in vanilla and 1 Tbsp.
      milk. Beat until smooth.

      If the frosting is too stiff, add 1 more
      tablespoon of milk and beat again until smooth. Frosts one 9×13
      inch cake or two 8-inch cakes. This can easily be halved.
      Frosting can also be refrigerated several weeks.

    • #437719

      30-Minute Mini Meat Loaves

      1/2 cup ketchup or bbq sauce
      2 tablespoons packed brown sugar
      1 lb lean ground meat
      1/2 lb ground pork
      1/2 cup Original Bisquick® mix-myo or commercial
      1/4 teaspoon pepper
      1 small onion, finely chopped (1/4 cup)
      1 egg

      1. Heat oven to 450┬░F. In small bowl, stir ketchup and brown sugar until
      mixed; reserve 1/4 cup for topping.

      In large bowl, stir remaining ingredients
      and remaining ketchup mixture until well mixed.
      2. Spray 13×9-inch pan with cooking spray. Place meat mixture in pan; pat
      into 12×4-inch rectangle.

      Cut lengthwise down center and then crosswise into
      sixths to form 12 loaves. Separate loaves, using spatula, so no edges are
      touching. Brush loaves with reserved 1/4 cup ketchup mixture.
      3.

      Bake 18 to 20 minutes or until loaves are no longer pink in center and
      meat thermometer inserted in center of loaves reads 160┬░F.
      *Tips:
      While the mixture of ground beef and pork gives these little loaves a unique
      flavor, you can also use 1 1/2 pounds of ground beef instead of the mixture.
      Serve these loaves alongside cooked baby-cut carrots and mashed
      potatoes. Apple or cherry crisp is a sweet way to end the meal.

    • #437731

      Easy Rolls

      1 stick butter/margarine
      2 cup Bisquick mix-myo or commercial
      1 carton sour cream

      1. Melt butter and sour cream together.
      2. In a medium mixing bowl, mix butter mix with bisquick; stir well.
      3.

      Pour evenly into a prepared muffin pan/tin.
      4. Bake at 350 until golden brown.

      *Makes 12 rolls

      **Can add chives and grated cheese for variety.

    • #437732

      fresh peach cobbler

      8 fresh, ripe peaches
      1 cup Bisquick-myo or commercial
      1 1/2 cups sugar
      1 egg
      2/3 stick butter

      Slice ripe peaches into baking dish. Mix Bisquick and sugar together with a

      fork and drop small egg into the middle of mixture. Pitch sugar and Bisquick

      mixture into egg (with fork) until crumbly. Slice 2/3 stick butter very thin and

      spread over top. Bake at 350 degrees until brown and crispy.


      peach cobbler

      1 stick butter
      1 cup Bisquick-MYO or commercial
      1 cup sugar
      1 cup milk (may use evaporated)
      2 cup fresh ripe sliced peaches

      Melt butter. Stir together Bisquick and sugar. Add milk and mix well.

      Add

      butter, then peaches and stir slightly. Bake in casserole for about 40 minutes

      at 375 degrees. If fresh peaches are not available, canned peaches may be

      substituted.


      Peach Cobbler with lemon sauce

      1 cup brown sugar
      4 tsp cornstarch
      6 cups sliced fresh peaches
      1/2 cup milk
      2 tbsp sugar
      2 cup Bisquick-myo or commercial
      1 tsp lemon rind

      Combine brown sugar and cornstarch in saucepan. Add peaches and toss to

      coat. Cook over low heat, stirring constantly, until boiling and thick. Reduce

      heat and cook 2 minutes longer. Set aside.

      Combine Bisquick, sugar, lemon rind. Add milk. Stir with fork until moistened.

      Return peaches to a boil. Pour into 2-quart oblong baking dish. Drop batter on

      top. Bake at 400 degrees for 20 to 25 minutes. Serve with sauce.

      lemon sauce:

      mix 1/2 cup sugar, 2 tbsp cornstarch, 1 1/4 cup milk in saucepan.

      Cook, stirring constantly, until it comes to a boil and thickens. Reduce heat

      and cook 2 minutes longer. Stir in 2 tbsp butter, 1 tsp lemon rind,

      3 tbsp lemon juice. Serve warm over cobbler.


      peach cobbler

      1 stick butter
      1 cup sugar
      1 cup Bisquick-MYO or commercial
      1 cup milk
      1 tsp baking powder
      Sliced peaches (fresh) or canned peaches (drained)

      In 9×13 prepared baking dish, melt butter. Slice peaches and put in pan.

      Mix sugar, Bisquick, milk and baking powder. Pour this over peaches and

      bake at 375 or 400 degrees until brown. Takes about 45 minutes to 1 hour,

      until brown. Try this with cherries, too.

    • #437733

      Monster Cookies

      1 1/4 cups packed brown sugar
      1/2 cup shortening
      2 eggs
      2 1/2 cups Bisquick® mix-MYO or commercial
      1 cup old-fashioned or quick-cooking oats
      1 cup candy-coated chocolate candies
      1/2 cup raisins
      1/2 cup chopped nuts, if desired

      1. Heat oven to 375┬░F. In large bowl, beat brown sugar, shortening and eggs with electric mixer on medium speed, or mix with spoon until blended.

      Stir in remaining ingredients.
      2. On an ungreased cookie sheet, drop dough by 1/4 cupfuls about 2 inches apart. Flatten to about 1/2-inch thickness with bottom of glass that has been greased and dipped into granulated sugar.
      3.

      Bake 12 to 16 minutes or until golden brown. Cool 3 minutes; carefully remove from cookie sheet to cooling rack.

    • #437742

      Classic Strawberry Shortcakes

      1 quart (4 cups) strawberries, sliced
      1/4 cup sugar
      2 1/3 cups Bisquick® baking mix-commercial or myo
      1/2 cup milk
      3 tablespoons sugar
      3 tablespoons butter or margarine, melted
      1/2 cup whipping cream

      1. Heat oven to 425┬░F. In large bowl, mix strawberries and 1/4 cup sugar; set
      aside.
      2.

      In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter
      until soft dough forms. On ungreased cookie sheet, drop dough by 6
      spoonfuls.
      3. Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl,
      beat whipping cream with electric mixer on high speed until soft peaks form.
      4.

      Split warm shortcakes; fill and top with strawberries and whipped cream.

    • #438030

      Mini Cheddar Chicken and Broccoli Casseroles

      Chicken-Broccoli Mixture:
      1 tbsp vegetable oil
      1 lb boneless skinless chicken breasts, cut into bite-size pieces (OR 2 cups l/o cooked chicken)
      1 onion-diced
      1 cup frozen chopped broccoli-thawed and drained (OR l/o cooked broccoli)
      1/2 tsp salt
      1/4 tsp pepper
      1 cup shredded Cheddar cheese
      1 cup fresh sliced mushrooms *optional*

      Baking Mixture:
      1/2 cup Bisquick® baking mix-commercial or myo
      1/2 cup milk
      2 eggs

      1. Heat oven to 375┬░F. Spray 12 regular-size muffin cups with cooking spray.
      2.

      In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and mushrooms; cook 2 to 3 minutes.

      Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
      3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended.

      Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
      4.

      Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack.

      Cool 10 minutes longer, and serve.

      *NOTE
      -If used cooked chicken and broccoli, cook the onions and mushrooms. After cooled, add everything together and stir.
      -Topping is optional. (I’ve had them both ways and prefer it without the topping.)

    • #438151

      Pie Crust

      1 1/4 cup Baking Mix-Commercial or MYO
      2 tbsp milk
      1/4 cup butter

      1. Preheat oven to 425.
      2. Blend all ingredients with a pastry blender.
      3.

      Press into ungreased pie pan and prick bottom and sides with fork.
      4. Bake 10 minutes or until lightly browned. Cool and fill with favorite fillings.

    • #438676

      Baked Cinnamon Sugar Doughnuts

      2 cups Bisquick®-commercial or MYO
      2 tbsp sugar
      1/8 tsp ground nutmeg
      2/3 cup milk
      1 egg
      1 tsp vanilla
      1/4 cup sugar
      1 tsp ground cinnamon
      2 tbsp butter-melted

      1. Heat oven to 425┬░F. Spray mini doughnut pan with cooking spray.

      2. In medium bowl, stir together Bisquick, 2 tbsp sugar,nutmeg, milk, egg and
      vanilla with spoon until blended. Spoon batter into pan, using about 1
      tablespoon for each doughnut.

      3. Bake 6 to 8 minutes or until toothpick inserted near center comes out
      clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.

      4. Meanwhile, in small bowl, mix 1/4 cup sugar and the cinnamon.

      5. Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve
      warm.

    • #438677

      Mini Pies

      Mix 1/2 cup Bisquick-homemade or commercial
      1/2 Cup Milk
      2 eggs (put about 1 tbsp in each muffin cup)

      Top with about 1/4 cup of any “fillings” you want. – Cheeseburger, Pizza, BLT, Chicken and Veggies, etc… You can mix it up in the pan (meat should fully cooked)

      Then top with one more tablespoon of the “Bisquick Mixture” – and bake at 375 for 25-30. It’s a great way to get rid of your leftovers! These can also be frozen!

      Just pop them into the microwave for a quick meal on the go!

      Fruits can also be used to make dessert mini pies.

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