Edwin Said:Is the Bisquick Cheeseburger Pie supposed to come out so runny?
We Answered:This is the recipe I use. It's not runny. Check your recipe for typos or misreading it.
Makes: 6 servings
1 pound lean ground beef
1 medium chopped onion
1/2 teaspoon salt
1 cup (4 oz) shredded light cheddar cheese
1/2 cup reduced-fat baking mix
1 cup 1 percent milk
2 eggs, slightly beaten
Heat oven to 400ÂºF. Coat a 9-inch pie plate with cooking spray. Heat a large nonstick skillet on medium. Cook beef and onion 6 minutes or until meat is no longer pink and onion is softened; drain. Stir in salt. Spread mixture in pie plate; sprinkle with cheese. In a medium bowl, with a fork, stir baking mix, milk and eggs together until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Cut into wedges and serve.
Per serving: 270 calories, 25g protein, 14g fat, 5.6g sat fat, 12g carbs, 126 mg cholesterol, 524 mg sodium, 1 g fiber.
--7 Day Menu Planner
Anita Said:How do you make a homemade version of bisquick?
We Answered:Homemade 'bisquick' Substitute
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
Place the mix in a covered glass or plastic container and keep in a cool, dry place.
In warm weather the MIX should be refrigerated.
Use within a month.
To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.
Steve Said:How can I substitute Bisquick in a bananna bread recipe?
We Answered:I would also add 2 tsp. baking powder & a little salt to the 2 C flour & 2 Tbsp crisco....since bisquick is self-rising...
Neil Said:Can you use bisquick as a substitute for flour?
We Answered:I would
Aaron Said:What is the ratio of ingredients in bisquick?
We Answered:I'm sending you the original recipe, but if you go to the link below, you can change the number of servings you want of the homemade Bisquick mix. The original recipe makes 7 cups of mix and can be stored for up to 4 months.
HOMEMADE BISQUICK MIX
* 6 cups all-purpose flour
* 3 tablespoons baking powder
* 1 tablespoon salt
* 1 cup vegetable shortening
1.Sift flour, baking powder and salt three times into a large bowl.
2.Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3.Store mixture in airtight container in the refrigerator up to 4 months.
4.Use whenever your recipe calls for "Bisquick mix".
Stella Said:Can I make the bisquick biscuit dough today and refrigerate them and then cook them tomorrow?
We Answered:When I worked at McDonalds and we made our biscuits and left them in the fridge overnight they would turn a greenish color. They were left uncovered though. My suggestion is make them all the way even the cooking process and freeze them. I do this and so does my MIL. Just take them out of the freezer and heat them up in the oven. They are just as good as if you cooked them tomorrow. You could take a chance and just make them tonight and not cook them, but if you do make sure they are in an airtight container. This should help them not turn the greenish color.
Marsha Said:I need the Bisquick box recipe for chicken & dumplings?
We Answered:The dumplings:
1 cu Bisquick
1/3 cu milk
Stir until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture. (do not drop directly into liquid). Sprinkle with paprika.
The stew - 1/2 cu milk, 1 cup frozen green peas and carrots, 1 cut-up cooked chicken (I debone mine), 1 can Progresso creamy mushroom soup.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. 4 servings