Any Bisquik fans?

I used it tonight to make dumplings and usually use it for pancakes. I buy it in the huge industrial boxes. Has any one tried their potpie recipe? Any other favorites of those of you who use it?

We sometimes eat breakfast stuff for supper. Tonight we had blueberry pancakes and maple syrup. I also made some jambon provencal (country ham and red eye gravy :) ) for me.

We made the batter from scratch (where we usually use Bisquik)

2 C flour
2 t baking powder
1 t baking soda
1 t salt
2 C buttermilk
pinch of nutmeg
a bit of vanilla extract (optional)
2 eggs
4 T butter, melted
lotsa blueberries

Separate the eggs. Whip the whites to sorta stiff. Break the yolks and beat. Add the yolks and the buttermilk to the whites and whip. If you use the vanilla, add it here, too.

Sift all the dry stuff together. Add to the liquid and stir till just mixed. Don't overmix or you'll let the air out.

Pour it out onto a grill coated with butter. Use about 1/3 C of batter per pancake. Sprinkle lots of fresh blueberries on the top while still raw. (Do this only with fresh berries. If the berries are frozen, just add 'em to the batter. It makes the batter a bit red/purple, but you won't stain your fingers handling the frozen berries ... they're VERY messy.)

As we did this, we remarked that the difference between this and Bisquik was the fact that you had to measure and sift a few more dry ingredients. Other than that, it is really no additional work. And these are light as a feather and oooooh so good.

Yum! Now I've got a jones. Hmm, I've got some grits around here, too....

And the idea of the grits hit me as we were sitting down to eat. I was out of instant grits so there was no time to cook the regular kind I have.

My only variation is that I used espresso instead of regular coffee.

espresso machine :evilgrin:

Ideally, it is made with (salty/smokey) country ham, which is much more like Italian proscuitto than a common American ham. It is a dry cure ham.

You heat the ham slice in a pan. Since it is already cured/cooked you're only reheating it. Maybe 2 minutes on a side in a medium hot fry pan.

This will leave a remarkable amount of fond in the pan. You then use black coffee to deglaze the pan.

I used a double shot of fresh espresso, but you could also use black regular coffee.

No need to reduce. The yield is pretty small - just enough to wet the top of the ham and to impart a great flavor to plain grits.

This is an old southern favorite - at least in the Carolinas and Georgia. I've also seen it in Tennessee and NE Alabama. Beyond this, I'm not sure how wide spread it is.

I've never tried this with regular ham. I think regular ham is sufficiently different that it work nearly as well. Now, I'm not southern, so I can't say for sure, but when I lived in the south this was only done with country ham.

I'm generally not into super-salty foods, but there is NO substitute for super-salty country ham. And it is absolutely impossible to get out here on the west coast, unfortunately.

My favorite breakfast-on-the-run is a biscuit "sandwich" with a thick slice of country ham (something I haven't been able to enjoy in several years, sadly). No egg, no cheese. Just sweet-tart buttermilk biscuit and salty country ham. Nirvana.

and it ships very safely with modern packaging. Even here, where it is wiodely available, it is sold packaged in plastic, at room temperature. In that packaging, it is safe for up to a year.

I tend to buy the scrappy stuff. Its cheap and it makes a great accompaniment to eggs of french toast. When I want a nice presentation, like for company, I'll splurge for the center cut slices.

and my famous pinto beans

Mr Ketchup asked about beans just the other day too. it's getting soup season again even in AZ (hell, we're down to double digit day time highs already)

father used to smoke all of the pork and made the best red eye gravy when we had ham for breakfast. Also grits. so good. I still yearn for the sausage my parents made.

AND we have one of the best ham farms on the world for salt cured country hams:http://www.virginiatraditions.com/ Redeye gravy is great to sop up with biscuits too!

Bisquik biscuits and shortcake, all the time. Chipped beef cream gravy on biscuits was a bi-weekly standard in our house.

I'm a mostly scratch cook now, so I've never kept it around. I do think it makes an excellent shortcake.

but I got tired before I got to the crust, so I used Bisquick instead of making a crust.
The fork-elbow brigade missed the regular crust, but it was food, so they ate. :D

I make sausage balls with bisquick and everyone likes these:

1 c. grated sharp cheese
1 lb. hot to medium sausage, the breakfast type.
2 c. Bisquick

Ingredients should be at room temperature. Combine all ingredients and shape into 1 inch balls. Bake at 350 degrees for about 20 minutes. Note: You can freeze them on cookie sheets before baking and then put them in freezer baggies. Keep in freezer and take out what you want. They cook at the same time and temp. I usually make a double batch so I have plenty on hand in the freezer.



Also, I have made these chocolate chip cookies with bisquick and they are really good.

CHOCOLATE CHIP COOKIES

1/2 cup butter or margarine, softened
1 cup brown sugar - packed
1 egg
2 cups bisquick baking mix
1/2 cup chopped nuts
1 (6oz) package semi-sweet chocolate chips

Heat oven to 375 degrees. Mix butter, sugar and the egg, stir in remaining ingredients. Drop dough by rounded teaspoons, 2 inches apart, onto an ungreased baking sheet. Bake about 10 minutes or until light brown. Makes about 4 dozen.

favorite recipes (from their website below, but I use canned chicken from Costco and saute up fresh tomatoes and onions and whatever to add to the salsa, top with sour cream and avocados)



Salsa Chicken Fiesta
Olé! Enjoy a chicken main dish that’s weeknight fast!

2/3 cup Original Bisquick® mix
2 tablespoons water
1 egg
1 1/2 cups shredded Cheddar cheese (6 ounces)
3 boneless skinless chicken breast halves, cut into 1/2-inch pieces
2 teaspoons vegetable oil
1 1/4 cups Old El Paso® Thick 'n Chunky salsa


1. Heat oven to 400ºF. Spray 8-inch or 9-inch square pan with cooking spray. Stir together Bisquick mix, water and egg in small bowl; spread in pan. Sprinkle with 1 1/4 cups of the cheese.
2. Cook chicken in oil in 10-inch skillet over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
3. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.

Bisquick Easy Peach Cobbler
AZDemDist6

* 1 cup Bisquick
* 1 cup milk
* 1 cup sugar
* 15 oz can of peach slice in heavy syrup
* stick of butter

Pre heat oven to 350, place butter in 13x9 pan in oven to melt. Mix bisquick, sugar and milk in small bowl (batter will be thin). When butter is melted, pour batter over butter (do NOT mix). Drain Peaches and reserve half the syrup (about a 1/4 cup). Arrange peaches on top of butter/batter mix and drizzle syrup over the top. Top with cinnamon (optional) and bake 45 minutes until center firms up and edges are golden brown. Serve with Whipped Topping or Ice Cream. AZDemDist6


http://demopedia.democraticunderground.com/index.php/DU_Recipes:Desserts#Bisquick_Easy_Peach_Cobbler

My son and baby granddaughter will be moving back to Houston this week and in with us, til they get settled. I've been frantically making lists and one is, of course, FOOD.

When the kids were growing up they all loved biscuits that I made using the Bisquick shortcake recipe. Just follow the shortcake recipe, but cut them into smaller biscuits and then bake them in a 9x13 pan, so they are squeezed right up against each other. They raise high, have soft sides and are rich. The kids loved the sweet biscuits with butter, so much better than any of the baking soda types.

This also made me remember the Bisquick Parmesan-Wine Supper Bread. I haven't made that in years. I think I'll make that to go with a Schwan frozen lasagna for supper tonight.

Parmesan-Wine Supper Bread

1-1/2 cups Bisquick
1 TBsp sugar
1 TBsp instant minced onion
1 egg
1/4 cup milk
1/4 cup white wine or apple juice
1/2 tsp dried oreganoleaves
1/4 cup grated parmesan cheese

Heat over to 400 degrees. Grease round pan, 8x1-1/2 inches. Mix all ingredients except the cheese, until soft dough forms. Spread in pan; sprinkle with cheese. Bake 20-25 min. Cut in wedges and serve immediately.

Mary

Just mix it with creamed corn, maybe some coriander, tiny bit of minced jalapeno, onion, garlic, whatever you like, and there you go.................

creamed corn?

:puke:

just kidding, but I really hate creamed corn and love fritters

hey, that's just me and my Kentucky hill trotter granny teaching me to cook.

I know many folks who swear by the stuff x(

I'd never eat the stuff except in this recipe. It's just too easy.

Oh, puke. And I'm fixing dinner.............

One year, for Christmas, we even gave her a whole case of it! :)

Clearly, the kid has an inside track on individuality.

It's those personal gifts that make the holidays so special.

I eat regular corn out of the can. And Snow's Clam Chowder, too.

Shut up.

<wink>

My favorite is the one with asparagus. But I've made many over the years and always get a kick out of everything right there in the pie. Also use it once in a while for pancakes. Tallest pancakes - ever!

of my favs. Stop & Shop has sparagers for $1.99 lb this week - not a bad price in October. And it is chilly here now so it will feel good to have a warm oven on

Cher

On top of beef stew. Also the best pancakes. I add some extra ingredients.