Substitute for Bisquick and some cookie recipes

[Guest guest]

Here you are, madam! The bisquick substitute and some recipes (taken from

the Bisquick website, lol!)

 

Irene

 

Towards_health_and_beauty/ Friendly support

and guidance to everyone struggling with weight and wellness problems.

 

 

BISQUICK SUBSTITUTE

 

Use like Bisquick.

 

8 cups flour

1-1/4 cups nonfat Dry milk powder

1/4 cup Baking powder

1 tablespoon salt

2 cups shortening

Combine flour, milk, baking powder, and salt in a very large bowl Cut in

shortening until it resembles cornmeal. Store in tightly closed container in

a cool place

Makes about 10 cups

 

 

And here are some recipes using Bisquick or the substitute.

 

Angel Cream Biscuits

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PREP: 10 min; RISE: 30 min; BAKE: 8 min

Makes 12 biscuits

 

Biscuits don't have to be round! You can use a 2-inch cookie cutter in any

shape. Or cut the dough into smaller squares, rectangles or triangles with a

sharp knife that has been dipped in Bisquick to prevent sticking.

 

1 package quick active dry yeast

? cup warm water (105° to 115°)

1 tablespoon sugar

2 cups bisquick

? cup half-and-half

 

1.Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in

Bisquick and half-and-half until dough forms.

2.Turn dough onto surface generously dusted with Bisquick; gently roll in

baking mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick.

Cut with 2-inch cutter dipped in Bisquick. Place on ungreased cookie sheet.

Cover and let rise in warm place about 30 minutes or until soft and puffed.

3. Heat oven to 425°. Bake 6 to 8 minutes or until golden brown. Serve warm.

1 Biscuit: 90 calories (25 calories from fat); 3 g fat (1 g saturated); 0 mg

cholesterol; 290 mg sodium; 14 g carbohydrate (0 g dietary fiber); 2 g

protein.

 

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Biscuits

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PREP: 5 min; BAKE: 10 min

Makes 9 biscuits

 

Biscuits are so versatile! Serve them for breakfast with butter and jam or

for dinner in place of bread or rolls.

 

2 ? cups Bisquick baking mix

2/3 cup milk

 

1. Heat oven to 450°. Stir ingredients until soft dough forms.

2. Turn onto surface dusted with baking mix. Knead 10 times. Roll dough 1/2

inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until golden brown.

 

1 Biscuit: 130 calories (40 calories from fat); 4.5 g fat (1 g saturated); 0

mg cholesterol; 440 mg sodium; 19 g carbohydrate (0 g dietary fiber); 3 g

protein.

 

 

Biscuits for Two

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PREP: 5 min; BAKE: 10 min

Makes about 5 biscuits

 

Whether dropped or rolled, hot biscuits will turn a simple meal into

something special.

 

1 1/4 cups Bisquick

1/2 cup milk

1. Heat oven to 450°. Stir ingredients until soft dough forms.

 

2. Turn onto surface dusted with Bisquick. Knead 10 times. Roll dough 1/2

inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.

 

3. Bake 8 to 10 minutes or until golden brown.

 

Variations:

Drop Biscuits--Do not knead dough. Drop by spoonfuls onto ungreased cookie

sheet.

1 Biscuit: 130 calories (40 calories from fat); 4.5 g fat (1 g saturated); 0

mg cholesterol; 440 mg sodium; 19 g carbohydrate (0 g dietary fiber); 3 g

protein.

 

 

 

Butter Biscuits

--------------

PREP: 10 min; BAKE: 9 min

Makes 8 biscuits

 

Don't like to knead dough? Make drop biscuits by decreasing the Bisquick to

2 1/4 cups and skipping the kneading step. Drop dough by spoonfuls onto the

cookie sheet and bake for about 10 minutes. You'll get 10 drop biscuits.

 

 

1/3 cup firm butter

2 ½ cups Bisquick

2/3 cup milk

Butter or margarine, melted

1. Heat oven to 450°.

2. Cut firm butter into 1/4-inch pieces. Toss Bisquick and butter pieces

with fork until coated. Add milk; stir just until milk is absorbed (do not

overstir).

3. Turn dough onto surface dusted with baking mix. Knead 5 times. Pat to

1/2 inch thickness. Cut with 3-inch cutter. Place on ungreased cookie sheet

with sides touching for soft sides or 2 inches apart for crispy sides.

4. Bake about 9 minutes or until golden brown. Brush with melted butter.

[Guest guest]

Thanks, Irene! These recipes look great.

 

Melinda