In a previous article on Associated Content I explained how I saved money by making my own Bisquick-type baking mix. I have had several readers ask for recipes using my mix, so here are some delicious recipes that I often prepare for my own family using my homemade baking mix.
1 ½ c. mix
1/3 c. milk or water
Drop Biscuits:
Heat oven to 450 degrees.
Blend ingredients with a fork until it is dough consistency. Drop by large spoonfuls (about 2 inches in diameter) onto greased cookie sheet. Bake for approximately 12-15 minutes. Check for done-ness after 12 minutes.
Makes about 9 biscuits.
Add-ins:
Adding ¼ c. shredded cheese to this recipe makes yummy cheesy biscuits like you get at a seafood restaurant. Adding 1 tsp. Italian herbs and 1 tbsp. Parmesan cheese make a fluffy biscuit that’s good with a pasta meal.
Rolled Biscuits:
Blend ingredients with a fork until it is dough consistency. Turn onto floured board and knead several times, adding flour to keep dough from sticking to your hands as you knead. Pat out dough gently into a 1-inch layer. Use biscuit cutter or round drinking glass to cut out biscuits. Place 2 inches apart on ungreased cookie sheet and bake for approximately 12-15 minutes. Check for done-ness after 12 minutes.
Pancakes:
1 ¼ c. mix
1 egg
¾ c. water or milk
1 ½ tsp. sugar
Mix all ingredients either by hand or with a mixer until only very small lumps remain. Do not over mix! Ladle batter onto a med. hot greased griddle and cook until bubbles form on top of pancake. Turn and cook until golden brown. Griddle is hot enough when a drop of water skitters around on the surface.
Play around with the amount of water or milk until you find the consistency and thickness of pancake that pleases your family most. We tend to like ours rather thick. Others might like a thinner pancake. In that case, add a little more liquid (like 2 or 3 tbsp.).
Makes about 12 medium-sized pancakes.
Add-ins:
½ c. dried blueberries
¼ c. chopped walnuts or pecans
½ c. mini chocolate chips
Waffles:
2 c. mix
1 1/3 c. milk
1 egg
2 tbsp. Vegetable oil
Stir ingredients until blended. Pour onto hot waffle iron and bake until steaming stops.
Makes 12 4″ waffles.
Hint: Waffles also benefit with the same add-ins as pancakes. They are also surperb used in place of shortcake with strawberries or any other type of fruit. Don’t forget the whipped cream! My family expecally likes them topped with sweetened cooked apples and cinnamon.
I like to double or triple the recipe and store the waffles in the freezer. Just pop in the toaster until crisp for a quick week-day breakfast!
Streusel Swirl CoffeeCake: (My son says this is awesome!)
1 ¾ c. mix
½ c. milk or water
2 tbsp. Sugar
1 egg
Heat oven to 375 degrees.
Stir all ingredients until blended. Spread ½ mixture in greased 9″ round or 9 X 9″ brownie pan. Sprinkle with 1/2 of Streusel Topping and swirl around in batter. Spread remaining batter in pan and sprinkle with rest of Streusel Topping. Bake 20-22 minutes or until golden brown.
Serves 6
Streusel Topping:
½ c baking mix
½ c. packed brown sugar
½ tsp. ground cinnamon
2 tbsp. firm margarine or butter
Mix dry ingredients, then cut margarine or butter into mixture until crumbly in texture, like course cornmeal. A food processor is great for this, but two knives or a pastry cutter work well also.
Add-ins for Topping: ½ c Finely chopped walnuts or pecans
Hint: I make a quadruple batch of the Streusel Topping and keep it in my freezer. That way, I always have plenty for a quick batch of CoffeeCake or Muffins when I’m in a hurry. The Streusel keeps very well in the freezer in a plastic jar or zipper bag. It’s also great to sprinkle on top of pancake batter before you flip it, or on leftover piecrust scraps! My son calls these “Mom’s Pie Cookies”.
This also makes wonderful coffee cake muffins.! Just use a large or small muffin pan. Don’t forget to grease the muffin wells and the top of the pan, too! (Or the Streusel Topping will stick to the top of the pan.) Don’t forget to fill muffin well 1/3 full, sprinkle with 1 tsp. topping, then add the other 1/3 of batter and sprinkle top liberally with Topping. Fill each muffin well only 2/3 full. Don’t be stingy with the Streusel Topping! This recipe makes 12 regular or 6 jumbo muffins. Heat oven to 425 degrees. Add 2 tbsp. flour. Increase milk to ¾ cup. Bake 15-20 minutes.
Dumplings;
2 c. mix
2/3 c. milk or water
Stir ingredients together to form soft dough. Drop by spoonfuls onto boiling stew. Reduce heat and cook uncovered for 10 minutes. Cover and cook another 10 minutes. Makes 10 dumplings.
Hint: Adding a teaspoon of powdered meat or vegetable bullion to the milk or water before you mix it into the baking mix adds a lot of flavor.
Leftover drop biscuits make great dumplings-just drop them into the stew and simmer for about 10 minutes!
Add-ins:
½ tsp. Herbs de Province
¼ c. dehydrated vegetables (soak in hot water first)
¼ c chopped onion
1 clove minced garlic and 1 tsp. dried rosemary
There are lots of recipes on the Bisquick box you can use with my mix. There is also a Bisquick cookbook you can buy or send for and there are lots of recipes on the Bisquick web site that you can use, substituting my baking mix for the commercial one. Here are some great web sites I found:
http://www.bisquick.com -Main web site for Bisquick
http://www.cdkitchen.com/recipes/cat/126/0.shtml -This is where I got my baking mix recipe from- it also has lots of other homemade mix recipes.
http://www.aliciasrecipes.com/bisquick_recipes.htm -Great collection of Bisquick recipes from various sources.
Experiment with making some of the recipes here or find ones you like on the web. You’ll enjoy knowing that you’re providing your family with healthy, nutritious homemade meals while saving yourself a lot of work and time in the kitchen–definitely a win/win situation!
