Tag Archive: Bisquick


Pancake batter for 12-15 pancakes.  You can use Bisquick or Pancake mix.  I used Pamela’s bread flour and made pancakes from scratch as follows:

2 C. flour

4 Tbsp. sugar

4 tsp. baking powder

1 tsp. salt

2 c. milk (I used vanilla coconut milk)

4 Tbsp. oil

2 eggs

8 oz. vanilla yogurt

1/4 c. cookie butter

1 Tbsp. vanilla

1 package sausage links, fully cooked.

Preheat oven to 425.  Spray 13 x 9 baking dish with cooking spray.

Mix dry ingredients.  Set aside.

Mix milk, oil, eggs, yogurt, cookie butter and vanilla.  I used an immersion blender so the cookie butter was really mixed in well.  Blend dry and wet ingredients.  Pour into prepared baking dish.  Top with sausage and bake 25-30 minutes or until golden.

Serve with syrup!




Leftover Scalloped Potatoes (you need enough to make a layer in the bottom of an 13 x 9 baking dish)

1 Tbsp. chopped jalapenos (optional – heat up according to taste and how hot the sausage is)

1 lb. sausage, cooked and crumbled (or sliced)

6 eggs

1 C. baking mix (I used Bisquick Gluten Free)

2 C. milk (I used unsweetened coconut milk)

1 C. shredded cheese  ( I used Italian six cheese)

Spray 13 x 9 baking dish.

Preheat oven to 350F.

Layer potatoes in bottom of dish.


Top with sausage.  Then with cheese


Combine baking mix, eggs and milk.

Pour into baking dish.


Cover and refrigerate overnight for best results.  (This will still work if you do it right away, but is a little drier and less creamy that way for some reason.


1 C. Bisquick

1 C. shredded cheese (the recipe said cheddar, I used pizzaria style)

2 c. milk

1 tsp. Italian seasoning (the original recipe called for 1/2 tsp. oregano)

1 tsp. salt

6 eggs

1 lb. sausage cooked and drained (I used hot)

1 tsp. ground mustard (I skipped this)

1.  Mix all ingredients in large tupperware.  Store in the fridge at least 8 hours, but no more than 24.

2.  In the morning, heat oven to 350 F.  Pour batter into 13 x 9 baking dish sprayed with cooking spray.

3.  Bake 1 hour until knife inserted in center comes out clean.

I hadn’t made this in years, but a sale the other day on Bisquick had me searching through the recipes on the Betty Crocker website.  We always enjoy this one.  I enjoy no food prep in the morning, but the hour-long baking time is long when you’re hungry!

Gluten Free Skillet Sloppy Joe and Corn Dumplings

2 lbs. ground meat, browned and drained
1 can Manwich sauce
1 can petite diced tomatoes
1 1/2 c. gluten free bisquick
1/2 c. corn meal
3 eggs
1/3 c. shortening
2/3 c. milk
2 Tbsp. chopped chives
2 Tbsp. sour cream
1/2 c. shredded italian cheese
1 Tbsp. garlic powder

Cook ground meat and drain. (I used meat I bought on sale that I cooked and drained and froze for future use)
Heat thoroughly and bring to a low simmer with Manwich sauce and tomatoes.


Meanwhile cut shortening into flour and corn meal mix until mixture resembles small pebbley (is that a word) pieces.

Add in eggs, milk, etc.



Mix well with wooden spoon, making sure no raw mix is left.

Scoop with ice cream scoop onto top of simmering sloppy joe skillet mixture.


Cook uncovered 15 minutes. Cover and cook 15 minutes more.

It’s done when the dumplings are firm to the touch.


The variations of this are endless.

Meat with whatever sauce and add ins you like, topped off with Bisquick dumplings that have just as many possible add ins!

Since my oven is broken, I’m taking on the challenge of perfecting this meal choice in all its variations!!

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