Daily new Bisquick recipes ideas

Bisquick Recipes

Bisquick recipes
Bisquick Dessert Recipes

1. Bisquick Strawberry Shortcakes
2. Glazed Cinnamon Rolls
3. Bisquick no roll sugar cookies
4. Allspice fruit cocktail cake
5. Raspberry mug cake
6. Chewy oatmeal cookies
7. Bisquick Peanut Butter cup cheesecake
8. Strawberry Crumble Bars
9. Bisquick grasshopper cheesecake


Bisquick Brunch Recipes

1. Broccoli Biscuit Square
2. Mini Ham Quiches


Bisquick Coconut Pie Recipes
1. Coconut custard pie

Bisquick Pot Pie Recipes
1. Meatball PotPie
2. Corn-Topped Pork Pot Pies
3. Enchilada Sloppy Joe Pot Pie
4.Barbecue Pork Pot Pie

1. Bisquick Strawberry Shortcakes
Classic Strawberry Shortcakes
Ingredients
1 pint Strawberries (sliced)
1/4 cup + 2 tbsp. Sugar
1 cup Bisquick Mix
1/3 cup Milk
Whipped Topping
Steps
1. Preheat oven to 425 degrees.
2. Combine strawberries and ¼ cup sugar in a medium bowl. Set aside.
3. Combine the Bisquick mix, 2 tablespoons sugar, and ⅓ cup milk in a separate bowl. Mix well until the dough becomes soft and not watery.
4. Spray a cookie sheet with oil or grease with butter.
5. Separate the dough into four balls, and place on the cookie sheet about 2 inches apart.
6. Bake for 10-12 minutes, or until the shortcakes are golden brown. They will look similar to biscuits, only way more delicious.
7. While still hot, split the shortcakes in half, and fill with the strawberry and sugar mix.
8. Top each serving with extra strawberries and whipped topping and enjoy!

2. Glazed Cinnamon Rolls
Glazed Cinnamon Rolls
Ingredients
Rolls
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 1/2 cups Original Bisquick™ mix
2/3 cup milk
2 tablespoons granulated sugar
2 tablespoons butter or margarine, softened
1/4 cup raisins
Glaze
1 1/3 cups powdered sugar
2 tablespoons milk
Steps
1. Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
2. In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
3. Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
4. Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
5. In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.


3. Bisquick no roll sugar cookies

Ingredients
4 cup bisquick
1 1/2 cup powdered sugar
3/4 cup butter, softened
1 tsp almond extract
2 eggs
1 cup granulated sugar
Steps
1. Heat oven to 400°F
2. In large bowl, stir all ingredients except granulated sugar until soft dough forms
3. Shape dough into balls about 1 inch in diameter; roll in granulated sugar to coat.
4. Place on ungreased cookie sheets 2 inches apart. Flatten slightly with bottom of glass
5. bake 5 to 6 minutes or until edges are light golden brown


4. Allspice fruit cocktail cake
Allspice fruit cocktail cake recipe main photo
Ingredients
2 1/2 cup granulated sugar
2 cans fruit cocktail
4 pinches allspice
4 pinches pumpkin spice
6 pinches cinnamon
2 1/2 cup bisquick, or pancake mix
2 1/2 dash vanilla extract
2 cups powdered sugar
1 stick butter
Steps
1. Preheat your over to 350°F.
2. Pour both cans of fruit cocktail In a bowl and sugar, cinnamon, all spice, and pumpkin spice, vanilla extract to it and set aside.
3. Mix Bisquick or pancake mix with water to a loose consistency
4. Add fruit cocktail mixture on top of the Bisquick mixture
5. Slice up the stick of butter into ten slices and place on top your cake
6. Don't forget to spray your pan
7. Bake for 20 min or until golden brown.
8. Mix up in a bowl. Powered sugar, butter a vanilla extract and pour over your cake while it's still warm
9. Let cool for 30 min and serve.


5. Raspberry mug cake

Raspberry mug cake recipe main photo
Ingredients: 1 serving
1/2 cup bisquick
8 tbsp milk, creamer
1/2 tsp vanilla extract
1 handful raspberrires, to coat bottom of mug
2 tbsp brown sugar, unpacked
1/2 tbsp cinnamon
Steps
1. Load berries into bottom of mug and sprinkle with brown sugar.
2. Mix remaining ingredients and pour over berries.
3. Microwave for 2 minutes. Cool before serving. Serving suggestions include cool whip, caramel sauce, or ice cream.


6. Chewy oatmeal cookies


Ingredients
1/2 lb soft butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cup Bisquick
1 1/2 tsp cinnamon
3 cup quick cook oatmeal
1 cup raisins
Steps
1. preheat oven to 350°
2. cream together first 3 ingredients
3. add eggs and vanilla
4. slowly add in bisquick
5. stir in oatmeal
6. add raisins
7. drop by tablespoons full onto ungreased cookie sheet
8. bake for 10-12 minutes
9. just before desired color is achieved remove from oven and let cookies finish cooking on sheet
10. this gives the chewy moist texture desired
11. you can add or substitute different dried fruits, chocolate chips etc.


7. Bisquick Peanut Butter cup cheesecake


Ingredients
3/4 cup Bisquick
3/4 cup sugar
1/4 cup peanut butter
3 eggs
16 oz cream cheese
1/4 cup chocolate chips
1/2 cup heavy whipping cream
1 cup chocolate chips
Steps
1. preheat oven to 350°
2. Combine first 5 ingredients
3. fold in 1/4 chocolate chips
4. pour into greased pie plate
5. bake for 35-45 minutes
6. remove to cool for 45 minutes
7. combine remaining ingredients in a sauce pan
8. stir over medium heat until smooth
9. pour over cooled cheesecake
10. let rest til firm 2-3 hours. may be refrigerated


8. Strawberry Crumble Bars

Strawberry Crumble Bars recipe main photo
Ingredients
2 cup Bisquick
1 cup oats
2/3 cup brown sugar
1/2 cup butter, softened
1 cup Strawberry jam
1/2 tsp almond extract
3 tbsp turbinado sugar, optional (adds crunch)
Steps
1. preheat oven to 400. spray 8x8" pan with non - stick cooking spray.
2. mix bisquick, butter, brown sugar, and oats until crumbly. press half into pan.
3. mix jam and almond extract. spread over oat mixture to within 1/4" of edge of pan.
4. add turbinado sugar, if using, to oat mixture. Sprinkle over jam and press into fruit.
5. bake 25-30 minutes.


9. Bisquick grasshopper cheesecake

Bisquick grasshopper cheesecake recipe main photo
Ingredients: 6 servings
3/4 cup sugar
3/4 cup Bisquick
1/4 cup green crème de menthe
3 eggs
16 oz cream cheese, softened
1/4 cup mini chocolate chips
1/2 cup whipping cream
1 cup mini chocolate chips
Steps
1. preheat oven to 350
2. grease & flour 9 inch pie plate
3. mix first 5 ingredients with electric mixer
4. gently incorporate the 1/4 cup chocolate chips
5. pour into pie plate
6. bake for 35 minutes, then cool for 45
7. in sauce pan, combine last 2 ingredients to make ganache
8. stirring constantly until smooth
9. spread chocolate over cooled cheesecake
10. refrigerate for at least 3 hours, covered
11. no crust needed as it makes it's own. there is no alcohol taste, just minty goodness


Bisquick Brunch recipes

1. Broccoli Biscuit Square
Broccoli Biscuit Squares
Ingredients
1 pound ground beef
1 can (4 ounces) mushroom stems and pieces, drained
1 small onion, chopped
2 cups biscuit/baking mix
2 cups shredded cheddar cheese, divided
1/4 cup grated Parmesan cheese
1/2 cup water
3 cups frozen chopped broccoli, thawed and drained
4 large eggs
1/2 cup milk
1 teaspoon salt
Dash pepper
Steps
1. In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine biscuit mix, 1/2 cup cheddar cheese, Parmesan cheese and water until a soft dough forms.
2. Press dough onto the bottom and 1/2 in. up the sides of a greased 13x9-in. baking dish. Stir remaining cheddar cheese into the beef mixture; spread over dough. Sprinkle with broccoli.
3. In a large bowl, beat eggs, milk, salt and pepper. Pour over meat mixture. Bake, uncovered, at 400° for 25 minutes or until a knife inserted in the center comes out clean.


2. Mini Ham Quiches
Mini Ham Quiches
Ingredients
3/4 cup diced fully cooked ham
1/2 cup shredded sharp cheddar cheese
1/2 cup chopped ripe olives
3 large eggs, lightly beaten
1 cup half-and-half cream
1/4 cup butter, melted
3 drops hot pepper sauce
1/2 cup biscuit/baking mix
2 tablespoons grated Parmesan cheese
1/2 teaspoon ground mustard
Steps
1. In a large bowl, combine the ham, cheddar cheese and olives; divide among 12 greased muffin cups. In another bowl, combine the remaining ingredients just until blended.
2. Pour over ham mixture. Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Let stand for 5 minutes before serving.

Bisquick Coconut Pie Recipes
1. Coconut custard pie

Coconut custard pie recipe main photo
Ingredients
1 (15 oz) can cream of coconut + enough regular milk to make 2 cups
1/2 cup bisquick
3 eggs
2/3 cup sugar
1 tbsp vanilla
1/2 tsp salt
1 cup flaked coconut
2 tbsp melted butter or margarine
Steps
1. Preheat oven to 400. Mix everything in a bowl and pour it into a buttered pie dish. Bake 25-35 minutes til pie is set.
2. Somehow it makes its own crust, custard and the coconut candies on top. Amazing!

Bisquick Pot Pie Recipes
1. Meatball PotPie


Ingredients
24 small frozen meatballs
1 can condensed cream of mushroom soup
1 soup can milk
1 tablespoon Montreal Steak Seasoning
1/2 cup peas and carrots (frozen)
2 1/4 cups Bisquick mix
2/3 cup milk
1/2 cup shredded cheddar cheese
Sprinkle parsley flakes
Butter cooking spray
Steps
1. Place your 24 frozen meatballs into a bowl.
2. Add your can of condensed cream of mushroom soup, milk, Montreal Steak seasoning, peas and carrots to meatballs in bowl..Mix all very well.
3. Meanwhile prepare your Bisquick mix by placing Bisquick mix, milk, shredded cheddar cheese and parsley flakes into a bowl.....Mix well.
4. Take a muffin pan and lightly spray muffin pan with butter cooking spray.
5. Place a tablespoon of Bisquick mix into each muffin tin......Make sure you completely cover the whole bottom of your muffin tin !
6. Next place 2 meatballs and the filling into each muffin tin.....You’ll have some cream of mushroom filling left over, I just put the extra filling into a pan and heated it up and served it over the meatball pot pies !
7. Bake in a 350 degree oven for 30 minutes......Make sure you put your muffin tin on a cookie tray to catch any drips from your meatball potpie !!! Mine did have some spillage but luckily I had some aluminum foil under the muffin pan !
8. Let cool for about 10 minutes then remove from muffin pan and set in a plate.....It’s not my most attractive plate of food but it does taste really yummy !
9. Serve with the extra cream of mushroom sauce over the top and enjoy !

2. Corn-Topped Pork Pot PiesCorn-Topped Pork Pot Pies
Ingredients
2 lb pork tenderloin, cut into 1-inch cubes
1/2 teaspoon salt
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon olive oil
1 large sweet onion, chopped (1 cup)
2 poblano chiles, seeded, diced
3 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 packages (10 oz each) frozen cream-style sweet corn, thawed
2 eggs, slightly beaten
1/2 cup Bisquick Heart Smart® mix
1/2 cup milk
Steps
1. Heat oven to 425°F. Spray 8 (8-oz) ramekins (individual baking dishes) with cooking spray.
2. Sprinkle pork with salt; coat with flour. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, in batches, 5 minutes or until browned. Return all pork to skillet. Stir in onion, chiles, garlic, oregano and cumin. Cook 3 minutes. Gradually stir in broth, loosening particles from bottom of skillet. Cook 3 minutes, stirring constantly, until mixture begins to thicken. Heat to boiling; stir in beans. Remove from heat. Divide mixture among ramekins.
3. In medium bowl, stir corn, eggs, Bisquick mix and milk with wire whisk until combined. Spoon over pork mixture in each ramekin. Place ramekins on cookie sheet.
4. Bake 20 minutes or until golden. Garnish with cilantro.

3.Enchilada Sloppy Joe Pot Pie
Enchilada Sloppy Joe Pot Pie
Ingredients
1 lb lean (at least 80%) ground beef
1 can (4.5 oz) Old El Paso™ chopped green chiles SAVE $
1 can (10 oz) Old El Paso™ Enchilada Sauce Mild SAVE $
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg
Steps
1. Heat oven to 400°F
2. In 10-inch ovenproof skillet, brown beef over medium heat, crumbling as it cooks; drain fat. Stir in chiles and enchilada sauce. Top with cheese.
3. In small bowl, stir Bisquick™ mix, milk and egg with fork until combined. Pour mixture over cheese.
4. Bake about 30 minutes or until crust is golden brown.

4.Barbecue Pork Pot Pie
Barbecue Pork Pot Pie
Ingredients
4 slices bacon
1 cup chopped red onion
2 cloves garlic, finely chopped
1 lb shredded smoked pork1 can (15 to 16 oz) pinto beans, drained, rinsed
1 1/2 cups barbecue sauce
1 1/2 cups Original Bisquick™ mix
1 egg
2/3 cup milk1 cup shredded sharp Cheddar cheese (4 oz)
2 tablespoons chopped green onions
Steps
1. Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2. In 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook red onion in bacon drippings over medium heat, stirring occasionally, until tender. Add garlic; cook 30 seconds. Stir in pork, beans, barbecue sauce and crumbled bacon. Spoon mixture into baking dish.
3. In medium bowl, stir together Bisquick mix, egg and milk until smooth. Fold in 1/2 cup of the cheese and the green onions. Pour over pork mixture.
4. Bake uncovered 15 minutes. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes longer or until toothpick inserted in topping comes out clean and cheese is melted. Sprinkle with additional chopped green onions, if desired.