he center of the oven, and preheat oven to 350 degrees
Heat oil in a saucepan and saute onions for 3 mins. Add beets and potatoes and cook for 2 mins. Add stock and simmer for 20 mins. Add dill then puree. Add beet juice, horseradish and buttermilk. Reheat gently, season to taste then ladle into soup bowls. Serve garnished with chopped chives and dill.
Combine yeast and buttermilk in a container until it is a smooth paste.
Spread over your face and neck (a pastry brush or soft paintbrush reserved for this purpose works well).
Leave on until dry, about 15-20 minutes.
Rinse off with cool water and pat your face dry.
Mix all ingredients, except Bisquick and milk.
Place in an ungreased 9 x 13-inch pan.
Mix Bisquick and milk; place on top of mixture.
Bake at 450\u00b0 for 27 to 30 minutes or until top is golden brown.
n a nonstick baking sheet and drizzle with 2 tablespoons of
In a small saucepan, over low to medium low heat,combine gravy mix, sage,pepper, and buttermilk.
Stirring until no lumps remain, and desired thickness is reached, turn heat to low ,keeping gravy warm.
Over medium heat in a medium sized skillet heat oil till hot but not smoking.
Add frozen patties, and cook on both sides until golden brown, and remove from skillet.
Top each pattie with 1/2 cup of reheated mashed potatoes.
Cover potatoes with desired amount of gravy, and enjoy :).
vinegar, juniper berries, salt, pepper and buttermilk in the bowl of a
ith foils, papers or grease and flour, whichever you prefer. Rinse
In medium bowl, stir together flour, cinnamon, soda, nutmeg and salt; set aside.
In large bowl, cream margarine and sugar until light; beat in eggs until well blended.
Stir in applesauce and buttermilk.
Gradually stir in flour mixture until blended.
Stir in nuts.
Pour into greased 9-inch square baking pan.
Bake in preheated 350\u00b0 oven 40 to 45 minutes or until pick inserted in center comes out clean.
Cool in pan on rack.
Serve from pan. Makes 8 servings.
Mix the Bisquick and buttermilk together, then cut 1/2 stick of butter into small pieces.
Then take the other 1/2 stick of butter and melt in a small bowl.
Mix the butter into the Bisquick and buttermilk.
Take a small amount of Bisquick and put on a cutting board, then roll dough out and cut biscuits up.
(It should make 24.)
Roll in butter, then put in pan and bake at 425\u00b0 for 10 minutes or until done.
Preheat oven to 350. Grease bottom only of loaf pan, 9x5x3 inches.
In large mixing bowl, combine all ingredients except Bisquick and nuts; stir until blended. Stir in Bisquick and nuts. Pour into prepared loaf pan.
Bake banana bread for 50-60 minutes, or until toothpick in center comes out clean.
Cool 10 minutes Loosen sides of loaf from pan and remove to wire rack to cool completely.
ith Pam.
Layer fried and crumbled bacon, spinach, red onion
Preheat oven to 400 degrees.
Put butter in saucepan and melt.
Add parsley and garlic and put on very low heat until mixture begins to bubble.
While you're waiting, mix Bisquick and buttermilk in a separate bowl.
Once butter mixture has bubbled, add to Bisquick and buttermilk mixture.
Stir until everything is incorporated.
Add cheese.
Take rounded tablespoons of dough and\"plop\" on a baking sheet.
Bake for 10 to 15 minutes, or until lightly golden brown.
Let cool 2 minutes and brush with more butter.
Measure out buttermilk in measuring cup and let sit for 5-10
isk the egg yolks, sugar and 1 teaspoon of vanilla in
hen stir in soup mix and chives.
Use a flat
Preheat oven to 350 degrees and toast steel cut oats for
Heat oven to 450 degrees.
Grease 2 loaf pans, (9x5x3 inches).
Stir Bisquick, cornmeal, buttermilk, oil, and eggs until blended.
Bake about 15 minutes or until toothpick inserted in center comes out clean.
Remove from pans.
Cut each loaf crosswise into 8 sticks.
For high altitude: bake about 20 minutes.
Note: I baked in muffin top pan (greased) for about 15 minutes.
Make sure toothpick comes out clean.
My edges were brown and crispy, tops were lightly browned.
Heat oven to 425\u00b0F Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
In a gallon plastic bag, mix together Bisquick, and Hidden Valley Buttermilk Ranch dressing. Coat chicken one piece at a time, but placing in bag and shaking. Place skin sides down in dish (dish and butter should be hot).
Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
tbsp butter, add pineapple and saute for 5 mins,