burn.
Mix together Bisquick, Milk, Nutmeg and Cinnamon.
our biscuits by combining the bisquick mix and soymilk. Cook in
Make basic recipe of Bisquick.
Roll out onto floured wax paper.
Allow sausage to reach room temperature.
Spread sausage over Bisquick and roll.
Freeze.
Using whisk, mix dry ingredients in mixing bowl.
Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
If making corn muffins:.
Preheat oven to 400-F.
Stir in milk and egg. Stir until lumps are gone.
Fill standard muffin cups half full.
Bake 15-20 minutes or until muffin tops are slightly browned.
Makes 6 muffins.
Mix margarine, sugar and Bisquick until crumbly.
Stir in milk until dough forms; beat 15 strokes.
Drop by rounded tablespoonfuls 2\" apart onto a lightly greased cookie sheet.
Make a shallow well in center of each with the back of a spoon.
Fill the well with 1 teaspon preserves.
Bake at 450 degrees Fahrenheit for 10 to 15 minutes or until golden.
While warm drizzle with glaze.
Glaze: Beat together all ingredients until smooth.
STEP 1 Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker.
STEP 2 In medium bowl, gently beat Bisquick mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker.
STEP 3 Cover; cook on low heat setting 3 hours or until cobbler is set in center.
STEP 4 Serve cobbler with ice cream.
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.
Put margarine or butter in 15 x 9-inch pan.
Put pan in oven until butter melts.
Add sugar and mix in pan with butter.
Add Bisquick in same pan.
Add the milk and mix well.
Pour fruit over the Bisquick.
Do not mix.
Bake at 375 degrees for 1 hour.
Preheat oven to 375 degrees.
Mix Bisquick, milk and nutmeg.
Pour into an ungreased 8x8\" baking dish.
Mix in melted butter until combined.
In another bowl, mix peaches and sugar.
Spoon peaches over batter.
Bake for 40-55 minutes or until lightly browned.
about 25 minutes.
Spoon cobbler into bowls.
Top with
Preheat oven to 400 degrees F. In a large saucepan add can of undrained fruit and heat thru. Blend together cornstarch and water in a small bowl, mix until blended. Add mixture to fruit and boil for 1 minute. Pour thickened fruit mixture into a 2 quart baking dish and dot with butter. Set aside.
Add Bisquick, milk, melted butter, and sugar if using, into a bowl. Stir with fork until mixture is well combined. Drop by spoonfuls over fruit. Bake for approximately 20 minutes or until shortcake is golden brown.
Serve hot or cold.
fter 25 minutes, remove the cobbler from the oven and sprinkle
ndrained can, the blueberries (if using), the baking mix, sugar, and
Follow directions on Bisquick box for biscuit dough.
Roll thinner than for biscuits; cut in strips.
Add just enough water to berries to be seen, but not covered in saucepan.
Bring to boil.
Mix sugar and flour together, then slowly sprinkle into boiling berries, stirring constantly, until thickened.
Take off heat and add spices, vanilla and butter.
Pour peaches and juice into baking dish (approximately 9 x 9-inch).
Mix sugar and Bisquick together and sprinkle on top. Cut oleo into slices and layer top.
Bake at 325\u00b0 for 25 to 30 minutes, or until top is golden brown.
Heavenly! An original recipe.
1/2 cups of bisquick until crumbly. Stir in blueberry
Preheat oven to 375\u00b0.
Melt butter in glass casserole dish; set aside.
Combine milk, sugar and Bisquick; mix by hand. (Batter will be thin with tiny lumps.)
Pour into casserole dish over butter; do not stir again.
Pour fruit into the middle; make a circle with fruit using a knife.
Be careful not to touch bottom or sides with knife.
Bake until golden brown, approximately 45 minutes to 1 hour.
Serve warm for best flavor.
Combine Bisquick and milk; stir until soft dough forms.
Beat vigorously 20 strokes.
Shape dough into ball on a floured surface.
Knead lightly 5 times.
Roll dough to 1/2-inch thickness.
Cut into eight 2 1/2-inch rounds using a floured biscuit cutter.
Mix cherry pie filling with cinnamon and water. Pour into a 9-inch square baking pan.
Top with dough rounds. Bake in a 400\u00b0 oven until dough topping is golden brown (about 25 to 30 minutes).
br>Make batter by mixing Bisquick, milk, sugar, 1 teaspoon each
reserves, peaches, and bourbon if using. Cover with plastic wrap and