Put peaches in greased 9 x 13-inch pan.
Mix sugar, cornstarch and salt and sprinkle over peaches.
Sprinkle lemon juice and extract over peaches and dot with butter.
Put in preheated hot oven (400\u00b0) until hot and bubbly, about 15 minutes.
Meanwhile, mix up Bisquick using shortcake recipe on box.
Remove hot bubbly peaches from oven and drop shortcake mix onto hot peaches, covering top, not solid.
Put back in oven about 20 minutes more until shortcake is done.
Preheat oven to 450.
Cut cold butter into Bisquick, then mix in dried onion. Add buttermilk and stir until just combined.
Combine melted butter and garlic powder in a small bowl.
Drop biscuits evenly on a cookie sheet (I use Silpat, if Bisquick biscuits usually need a butter sheet then do so) and bake for 10 minute.
Brush garlic butter on biscuits when they come out of the oven and serve warm.
Use Bisquick biscuit recipe on package.
Add sugar, cinnamon and one medium-size sweet potato which has been cooked in microwave or in oven and mashed.
Pat out dough with extra flour to keep from sticking and cut into biscuits.
Bake in greased iron skillet at 400\u00b0 for approximately 12 minutes. Serve with butter, sorghum, syrup or honey.
Prepare dough for rolled biscuits as directed on box.
Grease 12 muffin cups.
Preheat oven to 425\u00b0.
Roll dough onto floured surface and form a 12 x 7-inch rectangle.
Spread with melted butter.
Sprinkle with the mixture of sugar and cinnamon.
Add pecans, if desired.
Mix the cheese into dough and spoon onto pan.
When done, melt butter, chives and garlic salt and brush on top of biscuits.
Make crust per instructions on box.
Melt margarine in saucepan.
Add flour and salt; blend until smooth.
Add chicken broth.
Cook, stirring constantly, until thickened.
Then add sour cream, cayenne pepper sauce and chicken. Stir and simmer over low heat.
Make Bisquick biscuits and put around hot mixture.
Simmer, uncovered, 10 minutes.
Cover, simmer over low heat 15 to 20 minutes.
Brown rice in a little bit of oil until slightly toasted. Remove from pan.
Next, saute onions and celery in the same pan; add more oil, if needed.
Add rice and remaining ingredients and water.
Cover and cook about 30 minutes, until rice is soft (per recipe on box of rice).
Mix cake according to recipe on box and bake.
Let cake cool completely.
Mix jello.
Put holes in cake with a large fork, then pour entire jello mix over cake.
Let cake set for awhile to absorb jello.
Very tasty cake.
Top with Cool Whip.
IMPORTANT! THE TIMING FOR THIS RECIPE IS BASED ON USING GOOD SIZED CHICKEN
Cook chicken breasts.
Cook frozen vegetables according to package.
Heat soup and add 1/2 can water plus chicken broth mixed with gravy mix.
Heat to blend.
Tear chicken into pieces and add to soup mixture.
Then add vegetables.
Pour into 9 x 12-inch pan and top with biscuits made from Bisquick.
Bake at 350\u00b0 for 30 to 40 minutes, until biscuits are done and brown.
Cut chicken in small chunks.
Cook vegetables until tender. Mix ingredients and place in a 9 x 13-inch casserole dish.
Using biscuit recipe on back of Bisquick, roll and cut out biscuits. Place on top of chicken and vegetable mixture, side by side.
Bake at 350\u00b0 for 30 minutes or until brown.
Measure broth and soup in saucepan.
Blend well and heat. Combine flour and water until smooth; stir into soup mixture until thickened.
Add chicken and simmer until heated.
Make biscuits from Bisquick recipe on box.
Serves 4.
Drain tuna fish and mix tuna and egg.
Roll out biscuits.
Put spoonful of tuna mixture on each biscuit.
Fold and pinch with fork.
Makes 10 Tuna Fish Roll-Ups.
Place on greased cookie sheet.
Bake at 350\u00b0 until brown.
Serve topped with soup.
Boil chicken breasts and save broth.
Roll out dumplings according to recipe on box (2 cups Bisquick and 2/3 cup milk).
(I make up about 3 to 4 times, depending on how many people.)
This recipe will feed about 8 people.
Make a\tsyrup of sugar and water.
Cook to a thin syrup and add the
lemon
juice
and\tbutter.
Pour
this into a 9 x 12-inch pan.
Mix
2
cups\tof Bisquick as directed on box for biscuits. Roll
dough
into a rectangle about 1/4-inch thick. Arrange 3 cups finely cut rhubarb on dough and roll up like a jelly roll.
Cut into
9 to 12 pieces and place in the syrup. Sprinkle with\tsugar and
bake
at
400\u00b0 to 425\u00b0 until nicely browned.
Serve with cream or ice cream.
Best served warm.
Cook chicken breasts until tender.
Take off bone.
Cut in small bite-size pieces.
Place chicken with broth in large baking pan.
Add cream of chicken soup and all vegetables.
Top with Bisquick (recipe on box). Bake 1 hour.
Serves 4 to 6.
Heat oven to
425\u00b0.
Heat margarine in rectangular pan, 13 x 9 x 2-inch,
in oven until melted.
Mix baking mix, salt, paprika and pepper;
coat
chicken.
Place\tchicken, skin side down, in pan.
Bake\t35 minutes.
Prepare Herb Biscuits.
Turn chicken, pushing to one
side of pan.
Drop dough by spoonfuls into pan in single layer next to chicken.
Bake until biscuits are light brown and
chicken is done, about 15 minutes.
Makes 4 servings.
In a 9 x 13-inch pan, mix 2 cups of the water, milk, 1 1/2 cups sugar and vanilla.
Set aside.
In a mixing bowl, mix Bisquick biscuits according to box directions*.
Take half the dough and roll out in a rectangle about 3/8-inch thick.
Slice 1 stick butter over dough; sprinkle 3/4 cup sugar over butter.
Roll up from long side.
Repeat with remaining dough.
Place in pan with milk mixture.
Sprinkle 1/2 cup sugar on top of rolls.
Bake at 350\u00b0 for 45 to 55 minutes or until golden brown.
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.