Be A Better Cook With Bisquick

I’m a big advocate of a periodic search and destroy (AKA throw out) foray into my pantry. Not so much because I’m a neat freak, rather because so much stuff gets shoved to the back of the shelf on a weekly basis that I kind of like to see what’s in there before it grows large enough to take over my kitchen. This “cleaning” is typically when I found that box of Bisquick  that I bought, last year, at my quasi adult children’s request. They say it’s a great way to help me when it’s their turn to do the cooking. Their zeal to help make meals the kitchen usually lasts only long enough for them get strangely creative and make something truly atrocious.

            I’m actually quite a fan of Bisquick (heretical to cooking purists, I know, but it is a really great cooking ingredient if you use it judiciously)  Bisquick® mix contains flour, shortening, baking powder and salt and saves both mixing and measuring time. Bisquick® Original Pancake and Baking Mix and Bisquick® Heart Smart™ Pancake and Baking Mix both work equally well.

It’s best to just spoon Bisquick® into the measuring cup (no sifting) and level it off with a knife. You shouldn’t press or tap the mix in the cup.  It’s best stored in a in a cool, dry place. You can also store it in the refrigerator or freezer up to a year (I keep it in my “extra” refrigerator in the garage). If it’s frozen, bring to room temperature before using.
           You can make your own mix but quite frankly, most of the time it’s easier to just buy the box.


4 cups flour
1/2 cup plus 2 tablespoons non-fat dry milk powder
2 tbsp. baking powder
1 1/2 teaspoons salt
1 cup Crisco® (you can use any shortening you’d like)

In a large bowl combine the flour, milk powder, baking powder, and salt. Cut in the shortening with two knives or pastry blender until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Makes about 5 cups.


2 cups Bisquick® mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 (4-serving size) package vanilla INSTANT pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

Preheat oven to 375. In a bowl combine the Bisquick and sugar. Cut in the butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased 9x9x2-inch square pan. Bake in preheated oven for about 15 minutes or until light brown. Cool completely, about 30 minutes.

Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with toasted coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours. Makes 12 to 14 servings.


Vegetable oil
1 cup Bisquick® baking mix
1/2 cup milk
1 egg
1 lb. Monterey Jack, Cheddar, American, Swiss or Mozzarella cheese
Bisquick ® baking mix

Cut cheese into 3/4 inch cubes. Heat oil (2 inches deep) in deep fryer or saucepan to 375. Beat 1 cup baking mix, milk and egg with hand beater (or fork) until smooth. Coat cheese cubes lightly with dry baking mix and insert round wooden pick in each cube. Dip into batter, covering cheese completely. Fry several cubes at a time, turning carefully until golden brown (1 to 2 minutes). Drain on paper towel and serve immediately. Makes about 45. .


4 eggs
1/4 cup milk
2 teaspoon rum extract + 2 tablespoons milk or 1/4 cup rum
2 tbsp. butter, softened
1 (15 oz.) can cream of coconut
1 (8 oz.) can crushed pineapple in juice, drained
1 cup flaked coconut
1/2 cup Bisquick® baking mix
1 cup flaked coconut

Heat oven to 350 degrees. Grease pie plate, 10 x 1-1/2 inch. Beat all ingredients except the second cup of coconut until well blended. Pour the mixture into plate. Sprinkle with remaining coconut. Bake until knife inserted in center comes out clean about 40 to 45 minutes. Cool and serve. Serves 8.


2 cup shredded Cheddar cheese (8 oz.)
1 cup uncooked macaroni
2 1/4 cup milk
4 eggs
1/2 cup Bisquick®
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1/4 cup shredded Cheddar cheese (1 oz.)

Preheat oven to 400. Grease pie plate 10 x 1 1/2 inches. Mix 2 cups cheese and the macaroni. Sprinkle in plate. Beat remaining ingredients except 1/4 cup cheese until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean about 40 minutes. Sprinkle with 1/4 cup cheese. Bake until cheese is melted, 1 to 2 minutes. Cool 10 minutes. Serves 6 to 8 people. 


1 cup Bisquick®  baking mix
1 3-ounce package vanilla pudding mix
1 large egg
1/4 cup vegetable oil
1/3 cup sugar for rolling, optional

Preheat oven to 350. Line a baking sheet with parchment paper. In a large bowl, stir together Bisquick, vanilla pudding mix, egg and vegetable oil until well-combined. Drop tablespoonfuls onto prepared baking sheet, rolling each spoonful in sugar, if desired. Flatten cookies slightly with a finger. Bake for about 10 minutes, until just browned at the edges. Let cool on sheet for 5 minutes before transferring to a wire rack to cool completely. Makes 1 1/2 doz. cookies
You can use lemon pudding mix in place of vanilla pudding mix for lemon cookies or add 1/4 teaspoon vanilla extract and 1/4 teaspoon almond extract to dough for a more intensely flavored cookie. Adding the zest of an orange gives the dough a light citrus flavor.


3 cups sliced peeled apples (3 large)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup original Bisquick® baking mix

1/2 cup sugar

1/2 cup milk

1 tablespoon butter or margarine, softened

2 eggs


1/2 cup original Bisquick® baking mix

1/4 cup chopped nuts

1/4 cup packed brown sugar

2 tablespoons firm butter or margarine

Preheat oven to 325. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

Submitted by Katee Silson Fort Wayne, IN
1 onion, grated
4 cups grated  zucchini, grated
1/2 cup grated  Parmesan cheese, grated
2 tablespoon  chopped parsley
1 cup Bisquick ® baking mix
4 eggs
1/2 cup oil
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon  pepper

2 sliced tomatoes

Parmesan cheese for topping
Preheat oven to 350. Grease a a 9×13 inch pan. In a bowl combine the onion, zucchini, cheese, parsley and Bisquick®. Mix to combine. In another bowl whisk together the oil and egg. Combine the two mixtures and pour them into the prepared pan. Top with sliced tomatoes and then sprinkle the Parmesan cheese on top. Bake for 25 to 30 minutes. Serves 8 to 10.


1 3 oz. can tuna, drained
1 cup shredded sharp Cheddar cheese
3 ounces cream cheese, cut into squares

1 to 2 teaspoons dill
1/4 cup green onion slices
2 cups milk
1 cup Bisquick® baking mix
4 eggs
1/4 teaspoon salt

Preheat oven to 400. Grease a pie pan. In a bowl combine the tuna, Cheddar, cream cheeses. Mix to combine. Add the dill green onions, milk, Bisquick, eggs and salt. Mix to combine. Pour the mixture into the prepared pie pan. Bake 35-40 minutes or until knife inserted in center comes out clean. Serves 6.


1/2 cup green onions, sliced
1 teaspoon minced garlic
1 tablespoon butter or margarine
1 (10 ounce) package frozen chopped spinach, drained and thawed
1/2 cup cottage cheese
1 cup milk
1/2 cup Bisquick® baking mix
3 eggs
1 teaspoon lemon juice
1/4 teaspoon pepper
3 tablespoons grated Parmesan cheese
1/4 teaspoon ground nutmeg
2 tablespoons feta cheese

Preheat oven to 350. Grease a 9-inch pie plate. In a skillet melt the butter or margarine and saute the onion and garlic for 3 to 4 minutes or until they are soft. Stir in the spinach. Place the spinach mixture on the bottom of the prepared pan and then layer the cottage cheese on top. In a bowl combine the milk, eggs, Bisquick and lemon juice and pepper and beat until smooth (15 seconds in a blender or 1 minute with hand beater). Pour the mixture over the top spinach/cottage cheese mixture. Sprinkle with feta cheese, Parmesan cheese and nutmeg. Bake 35 to 40 minutes or until knife inserted comes out clean. Garnish with olives, if desired.


1 medium onion, chopped (1/2 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick® baking mix
1 cup milk
2 eggs
1 (8 ounce) can pizza sauce
1/2 (3 1/2 ounce) package sliced pepperoni
1/4 cup chopped green bell pepper
3/4 cup shredded mozzarella cheese

Heat oven to 400. Grease a 9-inch pie pan. Sprinkle onion and Parmesan cheese into the prepared pie pan. In a bowl combine the Bisquick, milk and eggs until blended. Pour the mixture on top of the onions. Bake 20 minutes and then remover the pan from the oven. Spread the top of the pie with the pizza sauce; top with the pepperoni, green pepper and cheese. Bake another 10 to 15 minutes or until cheese is light brown. Cool 5 minutes. Cut and serve. Serves 6 to 8 servings. Serves 6 to 8.


1 cup Bisquick® baking mix
3/4 cup sugar
2/3 cup chopped nuts
1/3 cup unsweetened cocoa
1/4 cup mayonnaise
1 teaspoon ground cinnamon
1 egg

Preheat oven to 350. Grease a cookie sheet and set it . Mix all ingredients in a large bowl until dough forms. Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto prepared cookie sheet.  Bake until set, 10 to 14 minutes. Cool 2 minutes before you remove the cookies from cookie sheet. Makes 2 dozen.


10 oz grated Pepper Jack Cheese

1/2 cup diced red peppers

1/2 cup diced green peppers

2 cups milk

1 cup Bisquick® baking mix

1/2 teaspoon pepper

4 eggs

1/4 to 1/3 cup Parmesan cheese to sprinkle on the top

Preheat oven to 375. Grease a 9X13 pan with vegetable spray. Spread grated cheese in pan. Sprinkle the diced peppers on top. In a bowl combine the milk, Bisquick, pepper and eggs. Pour the milk mixture on top of the cheese and peppers and sprinkle the Parmesan cheese on the top. Bake 30-40 minutes or until firm. Serves 6 to 8.


1 Comment (+add yours?)

  1. xbox 360 bundle
    Jan 26, 2011 @ 17:33:59

    I should be working but this blog about Be A Better Cook With Bisquick Cuisine by Eileen is great


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: