Crocker - Betty Crocker 20 Best Bisquick Breakfast Recipes

Houghton Mifflin Harcourt

Boston New York 2014

Copyright 2014 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

Cover photo:

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Heather Reid Liebo

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Assistant: Molly Aronica

Managing Editor: Rebecca Springer

Cover Design: Jackie Shepherd

ISBN 978-0-544-39094-2

v1.0414

Prep Time: 15 Minutes Start to Finish: 30 Minutes Makes 12 biscuits

• cup butter, melted
• cup packed brown sugar
• cup chopped pecans
• cups Original Bisquick mix
• cup milk
• tablespoons granulated sugar

Heat oven to 425F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. In small bowl, stir butter, brown sugar and pecans. Divide sugar mixture evenly among muffin cups.

In medium bowl, stir Bisquick mix, milk and granulated sugar until soft dough forms. Divide dough evenly among muffin cups.

Bake 11 to 13 minutes or until golden brown. Turn pan upside down onto cookie sheet. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Spoon topping from pan onto biscuits. Cool slightly before serving; serve warm.

1 Biscuit: Calories 200 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g; Trans Fat 1g); Cholesterol 15mg; Sodium 360mg; Total Carbohydrate 23g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Starch, Fruit, 2 Fat Carbohydrate Choices: 1

Prep Time: 15 Minutes Start to Finish: 25 Minutes Makes 12 biscuits

• Biscuits
• cups Original Bisquick mix
• cup raisins
• cup milk
• tablespoons granulated sugar
• teaspoon ground cinnamon
• Glaze
• cup powdered sugar
• tablespoon water
• teaspoon vanilla

Heat oven to 450F. In medium bowl, stir all biscuit ingredients just until soft dough forms.

On surface generously sprinkled with additional Bisquick mix, place dough; gently roll in Bisquick mix to coat. Shape dough into a ball. Knead 10 times. Roll to -inch thickness. Cut with 2-inch round cutter dipped in Bisquick mix. On ungreased cookie sheet, place rounds 2 inches apart.

Bake 8 to 10 minutes or until golden brown.

In small bowl, mix glaze ingredients with spoon until smooth. Drizzle over biscuits. Serve warm.

1 Biscuit: Calories 170 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat 0.5g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 31g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, Fat Carbohydrate Choices: 2

Prep Time: 20 Minutes Start to Finish: 30 Minutes Makes 8 servings

• slices bacon, cut into -inch pieces
• cups Original Bisquick mix
• cup yellow cornmeal
• cup sugar
• cup milk
• cup butter, softened
• tablespoons orange marmalade
• tablespoon honey

Heat oven to 425F. In 10-inch nonstick skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Drain on paper towels.

In medium bowl, stir Bisquick mix, cornmeal, sugar and bacon. Stir in milk just until soft dough forms. Onto ungreased cookie sheet, drop dough by 8 spoonfuls 2 inches apart.

Bake 7 to 9 minutes or until golden brown.

In small bowl, beat butter, marmalade and honey with whisk until blended. Serve warm biscuits with orange butter.

1 Serving: Calories 260 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 25mg; Sodium 450mg; Total Carbohydrate 34g (Dietary Fiber 1g); Protein 5g Exchanges: 1 Starch, 1 Other Carbohydrate, Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2