Biscuit Baking Mix Recipes (Biscuits)
Submitted by Tlpz
Five biscuit variations from a single Bisquick base: rolled, dropped, sweet cinnamon, filled, and Latvian bacon-onion. Pantry-quick biscuits in under 20 minutes from baking mix and milk.
YIELD
12 servingsPREP
10 minCOOK
10 minREADY
20 minBiscuit baking mix biscuits are the ultimate pantry rescue, and this recipe wrings five different biscuit styles out of one box of Bisquick and a splash of milk. The base ratio is simple: 2 cups baking mix to ⅔ cup milk for rolled, or a full cup of milk for dropped. Everything else is technique.
The trick to a tender rolled biscuit from a mix is restraint. Knead only ten times, no more, just enough to bring the shaggy dough together. Overworking activates gluten and turns the biscuit into a hockey puck. Roll to a generous ½ inch, not thinner, so the biscuits rise into proper layers in the oven.
The Latvian variation is the showstopper. Bacon and onion get sweated together until the onion turns translucent, then folded into the dough with their fat. The tops get brushed with bacon grease before baking, which gives a savory, smoky crust that turns these from snack into supper. Serve them alongside a soup or stew.
Kitchen Tips
- Brush the tops with milk for a soft golden crust, melted butter for a richer one, or beaten egg for a deep glossy finish.
- Place biscuits close together on the sheet for soft sides, or spaced apart for crisp edges all around.
- For filled biscuits, pinch the edges firmly and chill for 5 minutes before baking. The seal sets and the filling won’t leak.
- Cinnamon sugar topping should go on right before baking, not after. The hot dough caramelizes the sugar into a glassy crust.
Variations
- Add 1 cup grated cheddar to the dough for cheese biscuits, perfect alongside chili.
- Stir 2 tablespoons fresh chopped chives or parsley into the dough for a savory herb variation.
- Roll out, spread with cinnamon-sugar butter, roll up jelly-roll style, slice and bake for quick cinnamon rolls.
Ingredients
Directions
QUICK ROLLED BISCUITS: Preheat oven to 400 degrees 1. Combine mx and milk and bead tuntil smoothe. If dough feels too sticky, add more mix-up to ¼ c.
Turn dough out onto a surface dusted with baking mix or plain flour, roll dough into a ball to coat, and knead gently t0 times.
Roll dough out to ½ inch thickness and cut int 2” circles or squares.
Place on an ungreased cookie sheet, brush tops with milk to brown and bake for 8 to 10 minutes.
DROPED BISCUITS: Follow Steps 1 and 2 for quick rolled biscuits. Mixture will be a bit looser than the dough for regular biscuits. Drop by spoonfuls onto an ungreased cookie sheet and bake for 8 to 10 minutes.
SWEET BISCUITS: Follow the instructions for either Quick Rolled or Dropped Biscuits.
Just before baking brush tops with melted butter and dust with cinnamon sugar.
FILLED BISCUITS: Follow the mixing and baking instructions for quick rolled biscuits.
Before baking, brush one biscuit circle for teh bottom with melted butter, add a teaspoon of filling, top with second biscuit circle, pinch sides, brush with milk to seal.
LATVIAN BISCUITS: Chop onion and bacon into small pieces. Cook them together over low heat until onion is transparent andbacon is soft but not crispy.
Meanwhile prepare dough for quick rolled biscuits. Lift onion and bacon from pan and add, without drainng to the dough just before kneading.
Proceed as for Quick rolled biscuits, brushing tops with bacon grease before baking.
Yield: 10 medium biscuits per recipe.
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