Buddy up to Bisquick


Bisquick has been called the most versatile ingredient in the kitchen. Use it to slice work time for dishes from casseroles to desserts, like these peach-ginger shortcakes.

Bisquick has been called the most versatile ingredient in the kitchen. Use it to slice work time for dishes from casseroles to desserts, like these peach-ginger shortcakes. Photo by: bettycrocker.com


This Bisquick chicken alfredo can be ready in about 35 minutes.

This Bisquick chicken alfredo can be ready in about 35 minutes.
Photo by: bettycrocker.com



Jan Swoope



It was in 1930, so history tells us, that General Mills sales exec Carl Smith sat down to some fabulous hot biscuits in a train dining car. Amazed that fresh biscuits could be delivered in short order on a train, Smith visited the chef's galley after his meal. The chef showed how he had premixed lard, flour, baking powder and salt and kept his prepared mixture on ice so he could readily bake up biscuits for passengers. In the Depression-era '30s, before muffin, biscuit or cake mix, this was a novel approach.


Smith recognized a good idea when he saw it and took the concept back to General Mills. Work soon began on a formula that could be boxed and stored outside the fridge. The result was Bisquick, a handy kitchen helper that's worth a revisit.


Many of us grew up with our parents or grandparents pulling the General Mills Betty Crocker Bisquick out of the pantry to make biscuits or pancakes. The prepared baking mix of flour, shortening, salt and baking powder has withstood the test of time, as useful today as ever, if not moreso. It's been called "the most versatile ingredient in your kitchen" by more than one source, including chowhound.com. This baking shortcut provides faster ways to make so many foods we love, from casseroles to dinner rolls to desserts.



Long summer days packed with activity call for quick-fix suppers. A few suggestions you can make with Bisquick include a healthier alternative to fried chicken -- oven-baked chicken legs breaded in a light, crispy coating full of seasonings. Or try the "Impossible Quiche" recipe made with ham, bacon and Swiss. Make it vegetarian with vegetables instead of meats. (Make sure to let it cool down. The quiche will fall apart if you try to serve it too soon. Let it rest out of the oven for a while, says thekitchenmagpie.com.)


The chicken alfredo recipe today has "everything needed for a complete meal in a pan: chicken, veggie and a side bread," says bettycrocker.com.


For dessert, use Bisquick with fresh peaches from the local farmers market to create peach-ginger shortcakes.


Mmm ... tastes like summertime already.





Prep: 10 minutes


Cook: 45 minutes


Makes 6 servings



2-3 tablespoons butter or margarine


2/3 cup Bisquick mix


1 1/2 teaspoon paprika


1 1/4 teaspoon salt


1/4 teaspoon pepper


3 pounds chicken drumsticks, chicken legs


Spray butter



  • Preheat oven to 425 F.


  • Melt butter in a 9-by-13-inch baking dish in oven.


  • While butter is melting, stir together Bisquick, paprika, salt and pepper in a bowl. Coat each chicken drum and place in 9-by-13-inch dish with melted butter.


  • Spray with butter before putting in the oven, and once during baking.


  • Bake 30 minutes, flip and bake an additional 15-25 minutes.


    (Source: lilluna.com)





    Prep: 15 minutes


    Total time: 1 hour, 15 minutes


    Makes 6 servings



    For filling:


    3 cups sliced peeled peaches


    1/4 cup packed brown sugar


    1/4 teaspoon ground ginger



    For shortcakes:


    2 1/2 cups Original Bisquick mix


    1/4 cup granulated sugar


    3 tablespoons chopped crystallized ginger


    1/2 cup half-and-half


    1/4 cup butter or margarine, melted



    For sweetened whipped cream:


    3/4 cup whipping cream


    4 1/2 teaspoons granulated sugar


    3/4 teaspoon vanilla



  • In medium bowl, gently toss peaches, brown sugar and ground ginger until coated. Let stand 30 minutes or until syrupy.


  • Heat oven to 425 F. In large bowl, stir Bisquick mix, 1/4 cup granulated sugar, crystallized ginger, half-and-half and melted butter until soft dough forms. Onto ungreased cookie sheet, drop dough by 6 spoonfuls.


  • Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.


  • In chilled medium bowl, beat sweetened whipped cream ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form.


  • To serve, split warm shortcakes; place on dessert plates. Fill and top with peach mixture and whipped cream.


    (Source: bettycrocker.com)





    Prep: 20 minutes


    Total: 35 minutes


    Makes 6 servings



    1 tablespoon olive oil


    1 1/4 pound boneless skinless chicken breasts, cut into 1-inch cubes


    3 cups sliced zucchini (about 4 medium or 1 pound)


    2 cups Original Bisquick mix


    1/2 cup shredded Parmesan cheese


    3 tablespoons chopped fresh basil leaves


    2/3 cup milk


    3/4 cup Alfredo pasta sauce


    1 cup chopped tomatoes



  • Heat oven to 400 F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add chicken and zucchini. Cook 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.


  • Meanwhile, in medium bowl, stir together Bisquick mix, Parmesan cheese, 2 tablespoons of the basil and the milk until soft dough forms.


  • Stir Alfredo sauce into chicken mixture. Move mixture toward center of skillet. Drop 12 heaping tablespoonfuls of dough around edge of skillet.


  • Bake 12 to 14 minutes or until biscuits are golden brown. Spoon tomatoes over chicken mixture. Sprinkle with remaining fresh basil.


    (Note: For extra color, use a combination of zucchini and yellow summer squash. Change up vegetables with fresh broccoli and cut-up red bell pepper.)


    (Source: bettycrocker.com)





    Get the full recipe at The Kitchen Magpie.



  • Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.


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