Bisquick

  Ingredients Crust 1 1/2 cups Original Bisquick™ mix, plus additional for kneading dough 1/3 cup very warm water (120°F to 130°F) Toppings 1/4 cup pizza sauce, or 4 sliced plum (Roma) tomatoes 7 to 10 slices fresh mozzarella cheese 1/4 cup chopped fresh basil leaves 2 tablespoons olive oil Steps 1  Spray gas or charcoal grill rack with cooking spray, or brush with oil. Heat grill. 2  In large bowl, stir together 1 1/2 cups Bisquick mix and the very warm water; beat 20 strokes, just until soft dough forms. On surface lightly sprinkled with Bisquick mix, knead dough 2 to 3 minutes, adding additional Bisquick mix to dough until no longer sticky. Roll or press dough to 12-inch diameter. Make sure dough is uniform thickness to ensure even cooking. 3  Place dough directly on gas grill rack over medium heat or on charcoal grill rack 4 to 6 inches from medium coals. Cook 5 to 7 minutes or until bottom of crust is browned. Turn crust over; add sauce and cheese. Close cover; ...

  Ingredients 3 1/3 cups Original Bisquick™ mix (from a 2 lb 8 oz box) 1 cup milk 1 jar (14 oz) pizza sauce 1 package (7 oz) sliced pepperoni 1 bag (8 oz) shredded mozzarella cheese (2 cups) Steps 1  Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls* evenly in bottom of baking dish (dough will not completely cover bottom of dish). 2  Drizzle about 1 cup pizza sauce over dough. Arrange half of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese. 3  Bake 25 to 30 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.

  Ingredients 2 pouches (7.5 oz each) Bisquick™ Complete buttermilk biscuit mix 1 cup water 1 jar (14 oz) pizza sauce 1 package (8 oz) sliced pepperoni 2 cups shredded mozzarella cheese (8 oz) Steps 1  Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish). 2  Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese. 3  Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.

  Ingredients 1 1/2 cups Original Bisquick™ mix 1/3 cup hot water 1 tablespoon olive oil 1 cup shredded cooked chicken 1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce 1 tablespoon butter, melted 1 cup shredded Monterey Jack cheese (4 oz) 1/2 cup crumbled blue cheese (2 oz) 2 green onions, thinly sliced Steps 1  Heat oven to 350°F. Spray cookie sheet with cooking spray. 2  In medium bowl, stir together Bisquick® mix, hot water and oil until a dough forms. Turn dough out onto work surface (dough may be crumbly). Knead dough until it comes together. 3  Cut dough into 4 equal portions. Press each portion into 6-inch round; place on cookie sheet. 4  Bake 10 minutes. Remove crusts from oven; cool slightly. 5  In small bowl, stir together chicken, buffalo sauce and melted butter. Top each baked crust with Monterey Jack cheese and chicken mixture; sprinkle with blue cheese. 6  Return to oven; bake 5 to 7 minutes longer or until cheese is melted. Before serving, g...

  Ingredients 2 1/4 cups Original Bisquick™ mix 1/4 to 1/3 cup cornmeal 2/3 cup milk 1 jar (10 oz) basil pesto 1 plum (Roma) tomato, thinly sliced 2 cups shredded mozzarella cheese (8 oz) 1/2 cup shredded Parmesan cheese 1/4 cup thinly sliced fresh basil leaves 1 tablespoon olive oil Steps 1  Heat oven to 450°F. Spray large cookie sheet with cooking spray. 2  In large bowl, stir Bisquick™ mix, 1/4 cup cornmeal, and milk until soft dough forms. 3  Press dough into 13x9-inch rectangle on cookie sheet, using additional cornmeal as needed. Using fork, pierce dough at 1-inch intervals. Bake 8 minutes, or until just beginning to brown. 4  Spread pesto over crust. Top with tomato and cheeses. Bake an additional 8 to 10 minutes, or until cheese is melted. Sprinkle basil and olive oil over top. Cut into 2 rows by 4 rows.

  Ingredients Doughnuts 3/4 cup Betty Crocker™ Super Moist™ yellow cake mix (from 15.25-oz box) 1 cup Original Bisquick™ mix 1/4 cup sugar 1/2 teaspoon salt 3/4 cup milk 2 eggs, beaten Glaze and Topping 1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container) 1 tablespoon plus 1 teaspoon bourbon 1/4 cup chopped pecans Steps 1  Heat oven to 325°F. Lightly spray 2 doughnut pans with cooking spray. 2  In large bowl, mix cake mix, Bisquick mix, sugar and salt. Stir in milk and eggs. Mix until well combined. Fill each doughnut cup three-fourths full. 3  Bake 8 to 10 minutes or until doughnuts spring back when touched. Cool in pans 10 minutes; remove to cooling rack. Cool completely. 4  Meanwhile, in small bowl, stir frosting and bourbon with spoon until smooth. Dip one side of each doughnut into glaze; top with chopped pecans.