Anybody have any good Bisquick recipes?? I'm READY!!
I found a good one for sausage balls!!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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kam
Honored Contributor (10K+ posts)
Member # 3410
posted
Glad to hear this. Before coming down sick, did have some meals I used Bisquick for but brain is struggling this am so I will need to come back.
Posts: 15927 | From Became too sick to work or do household chores in 2001. | Registered: Dec 2002
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posted
They have a website that has recipes on it.
We make the "chicken fingers" and mini BBQ meatloafs.
They are both tolerable. The oven baked chix fingers are very good made with organic chix.
Have fun! Wizard
Posts: 252 | From USA | Registered: Sep 2003
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Keebler
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posted
- I am happy to hear this - yet very sad that it contains sugar as their second ingredient. Aluminum is added, too. Boo, hoo !
Years ago, I found a GF Falafel mix and I made biscuits from that - they were delicious and not greasy as they were not fried. Adding Olive oil to the mix kept them moist but, still, they were best fresh. The texture was a bit rubbery when cold, but were good if left-overs were warmed just before eating.
Van's makes a five different flavors of GF frozen waffles. They are surprising good - and moderate on the glycemic index for occasional enjoyment. I've had both the Buckwheat and the Blueberry Buckwheat. Excellent. These have to be baked in the oven for 20 minutes, though (best if covered until the last few minutes).
These are not toaster waffles (unless a toaster oven to bake longer).
posted
So happy to hear this! i get so excited when another company jumps on the Gluten Free ban-wagon!
Posts: 27 | From Cottontown, Tn | Registered: Jun 2010
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posted
Thanks, gang for all the info!! I'll have to check out their website. Sorry to hear about the aluminum. Dumb to include that in their ingredients!
'Course, I won't be eating that much of it anyway.
One thing I was wondering... It says to use "shortening" for the biscuits. Do they mean like CRISCO?? I haven't bought Crisco in about 35 yrs!!!
What can I use to substitute??
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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3/4 cup Bisquick� Gluten Free mix 1/2 cup grated Parmesan cheese 1 teaspoon paprika 1/2 teaspoon salt or garlic salt 3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips 2 eggs, slightly beaten 3 tablespoons butter or margarine, melted
1. Heat oven to 450�F. Line cookie sheet with foil; spray with cooking spray. 2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken. 3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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posted
Maybe you could use coconut oil as a substitute for the crisco? I use it as a sub in baking lots of things. I don't know how it would work with gf biscuits, tho.
Posts: 797 | From New York | Registered: Feb 2008
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-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Coconut oil does not oxidize at the same heat as butter does. With a higher flash point, coconut also won't smoke so easily. Avocado oil is really tops, though, with the highest flash point which also keeps it from oxidizing during cooking.
When oils oxidize, they can hurt the lining of our blood vessels. This is the Avocado oil recommended by Christina Pirello, on "Christina Cooks" the PBS, Create cooking show:
OLIVADO - Avocado oil -
Posts: 48021 | From Tree House | Registered: Jul 2007
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joalo
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Member # 12752
posted
Lymetoo -
I think it says Aluminum FREE Baking Powder.
-------------------- Sick since January 1985. Misdiagnosed for 20 years. Tested CDC positive October 2005. Treating since April 2006. Posts: 3228 | From Somewhere west of the Mississippi | Registered: Aug 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- joalo. Hmmm? The new Bisquick is not free of aluminum. It lists it. Did I miss reference to another product?
posted
Keeb.. the big question is how much (of what?) will equal the shortening??
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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Tincup
Honored Contributor (10K+ posts)
Member # 5829
posted
It takes so little to float your boat TuTu... it is amazing.
Talk about Bisquick... I used it the other night to fry some hardhead. It was excellent. No spices, just plain.
I cut the hardhead up in chunks.. like hard head McNuggets... and rolled them in plain Bisquick and fried them till golden brown.
REALLY good!
Looking forward to trying it on some catfish tomorrow evening.
Oh.. and I love the bisquick dumplings... yum yum. The recipe is on the box and it makes great chicken and dumplings. That and some fresh corn on the cob and tomatoes...
posted
OH MY!! I may have to get busy cooking this weekend!! Woo hoo!!
New shoes AND biscuits (and chicken and dumplings, my all time favorite food!!)
One of my friends just came by (yes, I have a few friends!.. ) and she said Crisco comes in rectangular packets now so you don't have to buy a big can of it. Who knew??
Yeehaw!! Thanks for the recipe, TC!!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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posted
Well, I guess you don't buy much Crisco. Those sticks have been around for maybe (?) 10 yrs or more.
Certainly you could substitute butter! (I personally think you could find a way to put more butter into anything) Crisco has a conversion on the packaging. I don't know what it is off-hand. It's not quite 1:1, I don't think.
The coconut oil can be used 1:1. It's flash point is close to that of Crisco's, and it's texture is great for baking (being a solid at room temp.)
Posts: 797 | From New York | Registered: Feb 2008
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Tincup
Honored Contributor (10K+ posts)
Member # 5829
posted
I have to say I'm sorry TuTu. I was laughing because you got so excited over bisquick.
And here I am on a Saturday night coming here to see if you got the recipe.
Says a lot for both our social lives, doesn't it? HA!
And worse yet.. I'm excited about this comment you made. Am grinning over it!
Yes, as my kid says, I need to get a life!
"New shoes AND biscuits (and chicken and dumplings, my all time favorite food!!)
posted
TC....I know exactly what you meant and you are SO RIGHT!! I knew I had recipes (somewhere) for things made with Bisquick...so I was HAPPY!!
I DO need a life...but I kinda like the one I got!!
carly... Haven't bought Crisco in about 30 yrs. Seriously! I couldn't believe there were no cans!! My friend is a great cook. She was probably silently laughing at my comment about buying a whole can!!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Crisco is not really that good for anyone. No hydrogenated oils are. They are just a heart attack waiting to happen.
Extra virgin Olive Oil is a much better to use. Avocado oil, or coconut oil, too. There are so many better choices if one wants to stay out of heart surgery. Hydrogenated oils are killer oils, literally.
McDonald's chicken McNuggets served in the U.S. contain tertiary butylhydroquinone (TBHQ), a petroleum-based product . . .
. . . TBHQ is a preservative for vegetable oils and animal fats, supposedly limited to .02 percent of the oil in the nugget.
But according to ``A Consumer's Dictionary of Food Additives, ''One gram can cause nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse.''
TBHQ is also added to varnishes, lacquers, resins, and oil field additives, and used industrially and in cosmetics to lower the evaporation rate and improve stability. . . .
* 3/4 cup just-boiled water (let the bubbles subside before using)
See the how-to video on rolling out Asian dumpling wrappers
Filling and shaping the gluten-free dumplings
Cooking the gluten-free dumplings
My conclusion
The resulting gluten-free pot stickers had an earthy, hearty quality that hit the spot on these cold days of winter. We enjoyed them with a dipping sauce of Chinkiang vinegar, ginger, chile oil and (gluten-free) soy sauce.
I wouldn't say that these gluten-free dumpling wrappers were an equal substitute for the regular wrappers - but rather just a different kind of wrapper. . . .They are at their best when pan-fried into gluten-free pot stickers. . . . -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
The Brown Rice Grand Shells would work very well in a Chicken or Turkey Stew and create a bit of a Dumpling effect.
Trader Joe's has a nice PENNE, too. I add a handful of Penne to chicken soup about 15 minutes before serving. Very nice, indeed. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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![[woohoo]](graemlins/woohoo.gif)
![[Big Grin]](biggrin.gif)
![[lol]](graemlins/lol.gif)
I found some shoes that fit and are comfortable (rare find) and I am on cloud nine today!!!![[lick]](graemlins/facelick.gif)
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Thanks for the recipe, TC!!![[loco]](graemlins/loco.gif)
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