Whenever I think of a product, whether it’s a vehicle, some quirky gadget, or food, I’m always curious to know the history behind it.
When I think Of Bisquick, my mind automatically goes to warm fluffy biscuits and pancakes. Did you know that this mix, which has been around since 1931, is also used in recipes such as pizza and cookies?
Bisquick was invented by the sheer luck of General Mills sending one of their top sales executives on a business trip. The chef upon the train shared with this executive named Carl Smith, the secret of how he made these delicious biscuits. When Carl Smith returned home, he created the product and named it Bisquick.
Bisquick is a powdered mix composed of flour, sugar, and your usual baking ingredients. You just need to add milk or water to form it into a dough.
Peanut Butter Bisquick Kisses
- 2 cans of sweetened condensed milk
- 2 tsp vanilla
- 1½ cups peanut butter
- 4 cups Bisquick
- Preheat oven to 375 degrees
- Mix two cans of sweetened condensed milk and two teaspoons of vanilla with one and a half cups of peanut butter.
- Add in four cups of Bisquick, one at a time, and mix well. Shape into balls approximately 1-2 inches, roll in sugar until coated.
- Place on a cookie sheet spaced apart and bake eight to ten minutes. Press a chocolate kiss into the cookie while still warm and enjoy!
- This recipe works well with the gluten free Bisquick as well.
Chocolate Chip Bisquick Cookies
- ½ cup butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2¾ cup Bisquick
- 1 cup chocolate chips
- Preheat your oven to 350degrees Fahrenheit
- Mix one-half cup of butter with one cup of brown sugar and mix until creamy (I prefer to use salted butter).
- Add one egg and a teaspoon of vanilla and stir until well mixed.
- Add two and three-quarters of a cup of Bisquick, and mix until blended, but don’t over mix it.
- Add one cup of chocolate,(I like to add more) and incorporate gently into the batter. You can also add in a few walnuts if you prefer.
- Bake for eight to ten minutes according to your oven. Allow to cool and try not to eat too many at once!
- There is also a gluten free version of these, which is a great alternative if you can’t eat wheat.The recipe is the same as the original, except you will use the gluten-free Bisquick in place of the regular.
- 2 cups Bisquick
- 8 tbsp unsalted butter
- ¾ cup confectionary sugar
- ¼ cup milk
- Preheat your oven to 350 degrees.
- Lightly grease your cookie sheet, I prefer to use parchment paper. Mix two cups of Bisquick with eight tablespoons of unsalted butter.
- Use a pastry blender if you have one, if not, then use two knives and mix until crumbly.
- Add in three quarter cups of confectionary sugar and one quarter cup of milk.
- Knead the dough until soft, and there are no lumps. I find it easier to put all the ingredients in my mixer and let it do the job.
- Roll the dough out to your desired thickness, being careful not to make them too thick. I find if they are too thick, they won’t have the desired crunch when biting into them.
- Once you have the doll rolled out, cut them into shapes. I use the standard round cookie cutter, but a glass would work just as well. Once you have the cookies cut out, place them on the cookie sheet.
- Prick cookies with a fork all over (This helps the air to move around the cookie, enabling them to bake flat).
- Bake for approximately fifteen to twenty minutes, being careful not to burn the bottoms. Once you remove these from the oven, it’s a good idea to let them cool on the pan as it helps to crisp them up.
- These will keep for a week if you store them in a container, or you can freeze them to keep longer, but I’m pretty sure they won’t make it there.
I hoped you enjoyed reading this article about Bisquick cookie recipes, along with a bit of history added in just for fun.