BISQUICK RECIPES - Lumberjack Cornmeal Flapjacks

[Olga Drozd]

BISQUICK LUMBERJACK CORNMEAL FLAPJACKS
 
Made with cornmeal for hearty outdoor eating.  You mix the batter and the woodsmen flip their own flapjacks.
 
1 1/2 cups Bisquick baking mix
1 1/3 cups cold water
1/2 cup cornmeal
 
Beat all ingredients with rotary beater until smooth.
 
Pour batter by spoonfuls onto lightly greased hot skillet.
 
Bake until bubbles appear.  Turn and bake other side until golden brown.  About 16.  Serve with Brown and Serve Sausages.
 
Betty Crocker’s Bisquick Cookbook

[Olga Drozd]

BISQUICK WILD BLUEBERRY PANCAKES
 
Fresh, canned or frozen berries are always good, but it’s more fun to pick them wild.  Serve pancakes with thick slice bacon.
 
2 cups Bisquick baking mix
2 tbsp. sugar
1 egg
1 1/3 cups milk
1 cup blueberries
 
Beat baking mix, sugar, egg and milk with rotary beater until smooth.  Fold in blueberries.
 
Pour batter by spoonfuls onto lightly greased hot skillet.
 
Bake until bubbles appear.  Turn and bake other side until golden brown.  About 18.
 

[Olga Drozd]

BISQUICK POTATO PANCAKES
 
Crispy old fashioned pancakes.  Sometimes try them with hot gravy alongside leftover roast.
 
1/4 cup shortening
2 eggs
1/4 cup milk
2 cups finely shredded uncooked potatoes, well drained and squeezed dry
1/4 cup Bisquick baking mix
1 tsp. salt
 
Melt shortening in large skillet.  Beat eggs with rotary beater, until fluffy; stir in remaining ingredients.
 
Drop mixture by tablespoonfuls into hot shortening. Cook about 3 minutes on each side or until golden brown.  About 18 pancakes.
 

[Olga Drozd]

BISQUICK PUMPKIN PUFF PANCAKES
 
For Thanksgiving Day or Christmas Day brunch.
 
2 eggs
1 cup milk
1/2 cup cooked pumpkin
1 3/4 cups Bisquick baking mix
2 tbsp. sugar
1/2 tsp. each cinnamon, nutmeg and ginger
1/4 cup salad oil
 
Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients.
 
Pour batter by tablespoonfuls onto MEDIUM-HOT un-greased griddle.
 
Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. About 5 dozen 2-inch pancakes. Serve with sausages and rum flavored syrup.
 
MAPLE RUM FLAVORED SYRUP: Heat 1 cup maple flavored syrup and tablespoon butter or margarine. Remove from heat; stir in 1/2 teaspoon rum flavoring. Serve warm. About 1 cup.
 

[Olga Drozd]

BISQUICK IMPOSSIBLE PUMPKIN PIE
 
1 (16 oz) can pumpkin
1 (13 oz) can evaporated milk
2 tablespoons margarine or butter, softened
2 eggs
3/4 cup sugar
1/2 cup bisquick baking mix
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla
 
Heat oven to 350 F. Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.

High Altitude Directions (3500 to 6500 feet): Heat oven to 375 F. Decrease bake time to 45 to 50 minutes.
 
MICROWAVE: Grease microwavable 10 inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Microwave on inverted microwavable dinner plate on medium-high (70 %), rotating pie plate 1/4 turn every 5 minutes, until knife inserted in center comes out clean, 22 to 28 minutes. Cool on flat, heatproof surface (do not cool on wire rack).

High Altitude Directions: (3500 to 6500 feet): Increase microwave time to 26 to 32 minutes.
 

[Olga Drozd]

BISCUIT MIX FRIED ZUCCHINI BITES WITH SAVORY DILL SAUCE
 
Serve this dish to a large crowd with Spicy shrimp with Honey Mustard Sauce and Tempura Vegetables. For a spicy bite, add 1 tsp. hot pepper flakes to the batter prior to frying.
 
SAVORY DILL SAUCE:
 
1 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. finely chopped fresh dill
 
ZUCCHINI BITES:
 
Vegetable oil for frying
1 1/2 cups biscuit mix
1 cup light colored beer
2 tsp. granulated sugar
2 lbs zucchini, sliced 1/2 inch thick
 
*Preheat oven to 200 F.
 
*16 cup saucepan or deep fryer
 
*Candy/deep fry thermometer
 
SAVORY DILL SAUCE: In a food processor, combine sour cream, mayonnaise, buttermilk, lemon juice and dill. Process until smooth, about 3 minutes. Set aside.
 
ZUCCHINI BITES: In a large saucepan over medium heat, heat about 4 inches of oil until thermometer registers 360 F.
 
In a large bowl, blend biscuit mix, beer and sugar to make a smooth batter. Let stand for 10 minutes.
 
Dip zucchini pieces, one at a time, into beer mixture, coating all sides. Place in hot oil, 4 at a time, and deep fry for 15 seconds per side. Place on paper towels to absorb excess oil. Transfer to an ovenproof platter and keep warm in preheated oven. Make sure oil is the correct temperature before adding each batch. Serve with Savory dill Sauce. Serves 8.
 
TIP: Use zucchini that are the same diameter so they will fry evenly.
 
125 best biscuit mix recipes

[Olga Drozd]

BISCUIT MIX SPICY SHRIMP WITH HONEY MUSTARD SAUCE

Make plenty of these light and airy shrimp appetizers as your guests will be going back for more. You can use the Honey Mustard Sauce as a glaze on ribs.

SHRIMP:

Vegetable oil for frying
1 cup biscuit mix
3/4 cup light colored beer
1/2 cup milk
2 eggs
1 tsp. salt
1/2 tsp. cayenne pepper
24 large shrimp, cooked, peeled and deveined (some tail intact) (about 1.75 lbs/875 g)

HONEY MUSTARD SAUCE:

3/4 cup liquid honey
2 Tbsp. Dijon mustard
1 tsp. hot pepper flakes


*Preheat oven to 200 F.

*16 cup (4 L) saucepan or deep fryer
*Candy/deep fry thermometer


SHRIMP: In a large saucepan over medium heat, heat about 4 inches of oil until thermometer registers 360 F.

Meanwhile, in a medium bowl, whisk together biscuit mix, beer, milk, eggs, salt and cayenne pepper to make a smooth batter. Let stand for about 20 minutes while oil is heating.

Pat shrimp dry with paper towels. Holding the tail of each shrimp, submerge into batter. Place in hot oil and deep fry, 4 at a time, turning halfway, until golden brown, about 2 minutes. Place on paper towels to absorb excess oil. Transfer to an ovenproof platter and keep warm in preheated oven. Make sure oil is the correct temperature before adding each batch. Makes 24 shrimps.

HONEY MUSTARD SAUCE: In a small bowl, combine honey, mustard and hot pepper flakes. Serve alongside shrimp.

TIP: Make sure the shrimp is cooked, cooled and dry so that the batter sticks to it.

125 best biscuit mix recipes.

[Olga Drozd]

Biscuit Mix Tempura Vegetables
 
Use sea salt as it has a better flavor when used to “finish off” these vegetables.  Try using the coarse variety for crunch.
 
Vegetable oil for frying
1 1/2 cups biscuit mix
1 Tbsp. unsalted butter, melted
2 egg yolks
3/4 cup flat light colored beer
1/8 tsp. freshly ground black pepper
2 egg whites
2 lbs. assorted vegetable pieces such as carrots, broccoli florets and mushrooms
2 tsp. sea salt
 
Preheat oven to 200 F.
 
*16-cup (4 L)  saucepan or deep fryer.
*Candy/deep-fry thermometer
 
In a large saucepan over medium heat, heat about 4 inches of oil until thermometer registers 360 F.
 
In a large bowl, blend biscuit mix, butter, egg yolks, beer and black pepper to make a smooth batter.  Set aside.
 
In a medium bowl, whisk egg whites until slightly froth.  Fold into the biscuit mix.  Let stand for about 10 minutes.
 
Dip vegetable pieces, one at a time, into the batter.  Place in hot oil, 4 at a time, and deep fry, turning once, until golden brown, 15 seconds per side.  Place on paper towels to absorb excess oil.  Transfer to an ovenproof platter and keep warm in preheated oven.  Make sure oil is the correct temperature before adding each batch.  Serve with a light sprinkling of sea salt.  Serves 8.
 
TIPS: Cut the vegetable pieces the same size so they will fry evenly.
 
VARIATION:  For spicy vegetables, add 1 tsp. cayenne pepper to batter prior to frying.
 

[Olga Drozd]

Bisquick Cornbread Dogs
 
These corn dogs are just like the ones you remember from when you were a kid. Make a large batch and serve with a variety of prepared mustards for a dipping party.
 
Vegetable oil for frying
1 cup biscuit mix
1/2 cup cornmeal
2/3 cup milk
1 egg
1 tbsp. unsalted butter, melted
1 tablespoon liquid honey
2 lbs wieners (about 8), cut into 1 inch pieces (see Tip)
 
*Preheat oven to 200 F.
*16 cup saucepan or deep fryer.
* Candy/deep-fry thermometer.
 
In a large saucepan over medium heat, heat about 4 inches of oil until thermometer registers 360 F.
 
In a large bowl, blend biscuit mix, cornmeal, milk, egg, butter and honey to make a smooth batter. Let stand for 10 minutes. Pat wieners pieces dry. Dip wiener pieces, one at a time, into mixture, coating all sides.
 
Place wiener pieces in hot oil, 4 at a time, and deep fry, turning once, until golden brown, about 15 seconds per side. Remove with a slotted spoon and place on paper towels to absorb excess oil. Transfer to an ovenproof platter and keep warm in preheated oven. Make sure oil is the correct temperature before adding each batch.
 
Serves 12 for appetizers or 8 as a main dish.
 
TIP: If you are using jumbo wieners, you will only need 4. Use beef or chicken dogs interchangeably.
 
VARIATION: For a little bite, add 1 tsp. hot pepper flakes to the batter prior to frying.
 

[Olga Drozd]

BISQUICK MUFFULETTAS
 
New Orleans is one of the few places you can find this Italian sandwich. It is traditionally made with a large loaf of crusty round Italian bread and cut into wedges to serve.
 
BREAD:
 
3 cups biscuit mix
1 cup milk
2 eggs

TO TOP BREAD:

2 tbsp. olive oil
1 tbsp. chopped fresh tarragon
1 tsp. sea salt
 
FILLING:
 
1 jar (16 oz) diced mixed pickled vegetables, drained (see Tips) 500 g
1/2 cup diced pitted green olives
1 tbsp. minced garlic
3 tbsp. olive oil
4 oz. thinly sliced dry salami
4 oz. thinly sliced smoked ham
4 oz. thinly sliced Swiss cheese
4 oz. thinly sliced provolone cheese
 
Preheat oven to 350 F.
 
13 by 9 inch baking pan, greased.
 
BREAD: In a large bowl, blend biscuit mix, milk and eggs. As it comes together, it will be a little wet. Place in prepared baking pan. Spread dough to edges of pan. Sprinkle oil over top. Sprinkle with tarragon and salt. Bake in center of preheated oven until crust is light brown, 25 to 32 minutes. Let cool in pan for 5 minutes. Cut into 4 squares, then cut each square horizontally. Let cool completely.
 
FILLING: In a medium bowl, combine pickled vegetables, olives, garlic and oil. Toss to coat. Let stand at room temperature for 1 hour.
 
Smash mixture with a fork. Place sliced meats and cheeses on bottom slices of bread. Spoon olive salad over top. Cover with remaining bread slices and wrap each sandwich in plastic wrap. Refrigerate for about 2 hours for the flavors to develop, or overnight.
Serves 4.
 
TIPS: Make the olive salad a few days prior and store in a covered container in the refrigerator so that the flavors develop.
 
Pickled vegetables can be found in most supermarkets in the aisle where pickles and relishes are stocked.
 
VARIATION: Try different meats, such as smoked turkey, or different cheeses, such as pepper, Monterey Jack or Edam.
 

[Olga Drozd]

BISCUIT CRUST CHEESE BAKE PIZZA:
 
Tastes like a fondue you can eat out of your hand.  Has a colorful crust.  Good hot or cold.  Different and colorful.  The pizza sauce is slightly chunky from onion.  Good flavor without being strong.  A fast and tasty favorite for many.
 
SPINACH BISCUIT PIZZA CRUST:
 
2 cups Biscuit mix
10 oz. frozen chopped spinach, thawed and squeezed dry
1 large egg
1/3 cup milk
 
FAVORITE TOMATO PIZZA SAUCE:
 
1 cup chopped onion
1 garlic clove, minced or 1/4 tsp. garlic powder
1/2 cup water
1 (10 oz). can condensed tomato soup
2 tbsp. white vinegar
1 bay leaf
1 tsp. dried sweet basil
1/2 tsp. dried whole oregano
1/2 tsp. parsley flakes
1 tsp. chopped chives
1 pinch ground thyme
1/4 tsp. salt
1/4 tsp. granulated sugar
 
CHEESE MIXTURE:
 
1 large egg
2 Tbsp. all purpose flour
3 cups grated Gruyere cheese
1/4 cup white grape juice or white wine
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/2 cup Favorite Tomato Pizza Sauce (or other)
 
FOR THE CRUST:  Mix all 4 ingredients well in medium bowl to form soft ball.  Knead on lightly floured surface 8 times.  Roll out and press in greased 12 inch pizza pan, forming rim around edge if desired.
 
FAVORITE TOMATO PIZZA SAUCE: Cook onion and garlic in water in medium saucepan until soft.  Do not drain.
 
Add remaining 11 ingredients.  Stir together.  Bring to a boil.  Boil slowly for about 15 minutes until thickened. Add a touch of water if too thick.  Discard bay leaf.  Makes 1 1/2 cups.
 
FOR THE CHEESE MIXTURE: Prepare pizza dough.  Roll out and press in greased 9 x 13 inch pan, forming rim around edge.
 
Beat egg and flour together well in medium bowl.
 
Stir in next 5 ingredients.
 
Spread sauce over crust.  Spoon cheese mixture over sauce.  Bake on bottom rack in 350 F. oven for 15 to 20 minutes.  Cuts into 24 squares.

Company's Coming

[Olga Drozd]

SPINACH BISCUIT PIZZA CRUST:
 
Different and colorful.
 
2 cups Biscuit mix
10 oz. frozen chopped spinach, thawed and squeezed dry
1 large egg
1/3 cup milk
 
Mix all 4 ingredients well in medium bowl to form soft ball.  Knead on lightly floured surface 8 times.  Roll out and press in greased 12 inch pizza pan, forming rim around edge if desired.

[Olga Drozd]

BISCUIT MIX PIZZA CRUST
 
No crust is faster and easier.
 
2 cups Biscuit mix
1/2 cup milk, scant measure, approximately
 
Measure biscuit mix into medium bowl. Add a bit less milk at first, stirring to form soft ball. If too dry, add a bit more. Turn out onto lightly floured surface. Roll out and press in greased 12 inch pizza pan, forming rim around edge.

[Olga Drozd]

HASH PINWHEELS WITH SPUNKY CHEESE SAUCE
 
Made like a jelly roll, filled with hash and served with your own cheese sauce. This is a speedy way to make your own cheese sauce, spunky with mustard.
 
2 cups Bisquick baking mix
1/2 cup cold water
2 Tbsp. shortening
1 can (15 oz) corned beef or roast beef hash
1/4 tsp. pepper
Spunky Cheese Sauce (recipe below)
 
 
SPUNKY CHEESE SAUCE:
 
2 Tbsp. butter or margarine
2 Tbsp. Bisquick baking mix
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper
1 cup milk
1/2 cup shredded Cheddar cheese
 
Heat oven to 450 F.
 
Stir baking mix, water and shortening to a soft dough. Gently smooth dough into a ball on floured board. Knead 5 times.
 
Roll dough into a rectangle, 12 x 9 inches. Spread hash over dough to within 1/2 inch of edge; sprinkle with pepper. Roll up, beginning at narrow side; cut into nine 1-inch slices.
 
Bake 30 minutes or until biscuits are golden brown. Serve hot cheese sauce over biscuits. 3 or 4 servings.
 
For the Spunky Cheese Sauce: Melt butter over low heat in saucepan. Blend in baking mix and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat, stirring constantly, until cheese is melted. About 1 1/2 cups.
 

[Olga Drozd]

SALT STICKS

1 Tablespoon or 1 pkg. active dry yeast
3/4 cup warm water
2 1/2 cups biscuit mix
1 egg yolk, fork beaten
Coarse salt (about 1 Tablespoon)
Caraway or sesame seed ( about 2 Tablespoons)

Soften yeast in the warm water in a bowl. Add biscuit mix and beat vigorously.

Turn dough onto a lightly floured surface; knead until smooth (about 20 times). Shape into a ball; cover and let rest 5 to 10 minutes.

Using half of dough at a time, roll each half into a rectangle about 16 x 12-inches; cut into 4-inch squares.

Start at a corner and roll up each square diagonally to opposite corner. Place on a lightly greased baking sheet. Brush with egg yolk; sprinkle with coarse salt and caraway seed. Let rise in a warm place until doubled, about 1 hour.

Bake at 400 F. about 15 minutes. 2 dozen salt sticks.

Canadian Family Cookbook