Master the Mix

by Lindsay Gifford
Recipes, Photos and Information provided by Bisquick

It's a pantry staple, just-in-reach for pancakes, biscuits or those delectable sausage bites. Yep, you got it...we're talking about Bisquick!

It all began when late one evening, a train chef whipped up piping hot biscuits for Carl Smith in a matter of minutes. Smith asked the chef how he produced them so quickly and he revealed a pre-mixed blend he'd stored in an ice chest. Carl Smith recognized the mix's potential and in 1930 an empire was born. More than 80 years later, the original pancake and baking mix is still deliciously convenient. Today, Bisquick’s product line has grown to include flavored biscuit mixes, easy Shake ‘n Pour pancake mix and even gluten-free Bisquick! And, their Bisquick Heart Smart Pancake and Baking Mix is an excellent source of calcium, it's naturally low in cholesterol, low fat with no trans fat and has the seal of the American Heart Association.

With new varieties comes new recipes. Bisquick helps you create family favorites with ingredients you have on hand. It can be used for delicious and easy-to-prepare dinners, desserts, breakfasts and more. We've selected a great mix of recipes for you to try, and if you enjoy the twists, log on to www.bettycrocker.com for hundreds more. Plus, each recipe has nutritional facts, expert tips and there are even videos for foolproof favorites. Enjoy!

Best Bisquick Monkey Bread

Prep 20 mins
Total 40 mins
Servings 12

3/4 cup Butter (do not use margarine)
1 cup Brown sugar, packed
2 Tbsps Whipping cream
1/2 cup Pecans, coarsely chopped
31/2 cups Original Bisquick™ mix
1/2 cup Milk
2 Tbsps Granulated sugar
3 Tbsps Butter, softened (do not use margarine)
1 tsp Vanilla
1 Egg
1/4 cup Sugar
1/2 tsp Cinnamon

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.

In large bowl, stir Bisquick mix, milk, granulated sugar, 3 Tbsps butter, vanilla and egg until soft dough forms. Shape dough into 1-inch balls. In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

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Waffle Biscuits and Gravy

Prep 10 mins
Total 30 mins
Servings 4

Waffle Biscuits
2 cups Original Bisquick™ mix
2/3 cup Milk
1 cup shredded Cheddar
cheese (4 oz), if desired

Sausage Gravy
1 lb Bulk country sausage
1/4 cup Gold Medal™ all-purpose flour
21/2 cups Milk
1/2 tsp Salt
1/4 tsp Ground black pepper

In medium bowl, mix Waffle Biscuit ingredients. Cook in waffle maker as directed by manufacturer. Meanwhile, in 10-inch skillet, cook sausage over medium heat. Add flour; toss to coat. Add milk gradually, stirring constantly. Increase heat to medium-high. Cook about 5 minutes, stirring frequently, until thickened. Serve immediately over waffles. For a complete meal, serve topped with a fried egg. Keep waffles warm in 200°F oven in single layer on sheet pan until ready to serve. (Video available online.)

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Impossibly Easy Mexican Chorizo Breakfast Bake
(With Make-Ahead Directions)

Prep 25 min  |  Total 55 min  |  Servings 6

1 lb. Bulk chorizo sausage
1 small Yellow onion, diced
2 cloves Garlic, finely chopped
1 can (15 oz.) Progresso™ black beans, drained, rinsed
2 cups (8 oz) Monterey Jack cheese, shredded
3/4 cup Original Bisquick™ mix
11/2 cups Milk
3 Eggs
1 Tbsp Fresh cilantro, chopped

Sliced fresh avocado, chopped fresh tomato, salsa, hot sauce, lime wedges, if desired
Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain.

Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.

Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients.

Make-Ahead Directions:
Make as directed through prep stage. Cover and refrigerate up to 12 hours. Uncover, and bake as directed.
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Big Batch Cheese Garlic Biscuits

Prep 40 mins
Total 50 mins
Servings 40

8 cups Original Bisquick™ mix
22/3 cups milk
2 cups (8 oz.) shredded Cheddar cheese  
1 cup butter or margarine, melted
1 tsp garlic powder

Heat oven to 450°F. In 31/2- to 4-quart bowl, stir Bisquick mix, milk and cheese until soft dough forms; beat 30 seconds. On ungreased cookie sheets, drop dough 40 to 48 spoonfuls about 2 inches apart. Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter and garlic powder; brush on warm biscuits before removing from cookie sheets. Serve warm. 



Expert Tip: You’ll probably need to bake one cookie sheet at a time for best baking results. Prepare the next sheet while the first one bakes. Refrigerate dough when not spooning it onto cookie sheets so the biscuits will be the best quality. For plain drop biscuits, omit the cheese, butter and garlic powder.

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Chicken and Dumplings

Prep 25 mins
Total 3 hr 5 mins
Servings 4

1 cut-up Whole chicken (3 to 31/2 lb.)
2 medium stalks Celery (with leaves), cut up (about 1 cup)
1 medium Carrot, sliced (1/2 cup)
2 Tbsps chopped Fresh parsley or 2 tsps parsley flakes
1 small Onion, sliced
1 tsp Salt
1/8 tsp Pepper
5 cups Water
21/2 cups Original Bisquick™ mix
2/3 cup Milk

Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (atleast 165°F). Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).

In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot. In medium bowl, stir remaining 2 cups Bisquick mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

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Muffin Tin Barbecue Bacon Meatloaves

Prep 20 mins
Total 40 mins
Servings 12

1 lb. Extra-lean (at least 90%) ground beef
1/2 cup Cooked bacon, chopped
1/2 cup Original Bisquick™ mix
6 Green onions, thinly sliced, whites and greens separated
1 Egg
1 tsp Barbecue seasoning
1/4 cup Barbecue sauce
3 slices (1 oz. each) sharp Cheddar cheese, quartered

Heat oven to 450°F. Spray 12 regular-size muffin cups with cooking spray. In large bowl, stir beef, bacon, Bisquick™ mix, green onion whites, egg and barbecue seasoning until well mixed. Divide mixture among muffin cups, pressing evenly into cups. 
Bake 14 to 17 minutes or until meat thermometer inserted in center of loaves reads 160°F. Brush loaves with barbecue sauce. Top with cheese. Bake 1 to 2 minutes longer or until cheese just melts. Top with green onion greens.

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Easy Biscuit Appetizer with Brie, Blue Cheese & Cranberries

Prep 10 mins
Total 30 mins
Servings 6

1/2 cup Salted butter, melted
21/4 cups Original Bisquick™ mix
2/3 cup Milk
4 oz. Brie cheese, chopped (remove rind if desired)
4 oz. Blue cheese, crumbled
1 cup Dried cranberries
Chopped fresh parsley, if desired

Heat oven to 350°F. Spray 8- or 9-inch pie plate with cooking spray. Pour half of the melted butter into pie plate. In medium bowl, mix Bisquick™ mix and milk. Add rounded Tbsp-size dollops of batter to pie plate until pie plate is full of biscuit balls and all dough has been used. Drizzle remaining butter over tops of biscuits. Sprinkle Brie, blue cheese and half of the cranberries over tops of biscuits. Press some of the cheese into biscuits. Place pie plate on cookie sheet. Bake 25 to 30 minutes or until cheese is melted and biscuits are golden. Sprinkle with remaining cranberries and parsley. Serve warm using cocktail forks or toothpicks.

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Apple Cinnamon Fritters

Prep 25 mins
Total 25 mins
Servings 22

Vegetable oil for deep frying
2 cups Original Bisquick™ mix
1/2 cup Cold water
1 Egg
1/4 cup Granulated sugar
1 tsp Ground cinnamon
1 large unpeeled Granny Smith apple, chopped (about 13/4 cups)
1/4 cup Powdered sugar

In deep fryer or 4-quart heavy saucepan, heat oil to 350°F. In large bowl, stir Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple. Working in batches, drop batter by tablespoonfuls into hot oil. Cook 2 to 3 minutes, turning occasionally, or until golden brown. Use a metal slotted spoon to remove fritters from oil; drain on paper towels. Before serving, sprinkle fritters with powdered sugar.