I love all things carb-related. Waffles, biscuits, cookies, you name it. This means I usually have a big box of Bisquick hanging out around our house, ready to be measured out, mixed with the appropriate ingredients, and baked into delicious carbohydrate goodness. I usually reserve this kind of indulgence for weekend breakfasts, but this week I made not one, but two different Bisquick-based recipes, so I thought I’d share.
First, the cookies:
Chocolate Chip Cookies, recipe from Plainchicken.com
1/2 cup butter, softened
1 cup brown sugar, packed
2 teaspoons vanilla
2 3/4 cups Bisquick baking mix
1 cup semi-sweet chocolate chips (6 oz)
1/2 cup nuts, chopped, if desired (optional)
Heat oven to 375°F. In large bowl, mix butter, sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet, d about 2 inches apart; flatten slightly. Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Don’t forget the milk — I found that these cookies were best when fresh out of the oven, and eaten within a day or two. They get dry pretty quick, so bring some to your co-workers or friends to share!
Next, the biscuits:
Copy-Kat Red Lobster Cheddar Bay Biscuits (!!!!)
2 cups Bisquick mix
1/2 cup cold water
3/4 cup grated sharp cheddar cheese
1/4 cup butter
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Preheat oven to 350 degrees. Mix together Bisquick, cold water, and grated cheese. Cut biscuits with a cutter and place into a baking dish. Melt butter and seasonings together. Bake for 8 to 10 minutes or until the tops are golden brown. After the lightly browned biscuits are removed from the oven brush the tops with the seasoned butter and serve immediately.
I served these with Spicy Chipotle Sweet Potato Soup.
Now go and get your Bisquick on, people.
P.S. What are your favorite quick mix recipes? I am always looking for good ones!