Fun and Easy Recipes Using Bisquick Baking Mix

Cheeseburger Pizza

1 lb. ground beef
1/2 c. cheese sauce
2 c. bisquick mix
1/4 c. cheese sauce
1/4 c. hot water
1/4 c. shredded Colby-Monterey Jack cheese blend (1 oz)
1 tomato, chopped (1/3 cup)

1. Heat oven to 375 degrees. Grease large cookie sheet with shortening or cooking spray. In 10-inch skillet, cook beef over medium high heat for 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in 1/2 cup cheese sauce until cheese is melted; set aside.
2. In medium bowl, stir Bisquick mix, 1/4 cup cheese sauce and the hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch circle; place on cookie sheet.
3. Spoon beef mixture over dough to within 2 inches of edge. Fold dough edge over beef mixture. Bake 25 to 28 minutes or until crust is golden brown. Sprinkle with cheese and tomato. Let stand 5 minutes before cutting. Serves 8

Cheese Garlic Biscuits (Gluten Free)

2 c. Bisquick Gluten Free mix
1/4 t. garlic powder
1/4 c. firm butter
2/3 c. milk
1/2 c. shredded cheddar cheese (2 oz)
3 eggs
Garlic-Butter Topping
1/4 c. butter, melted
1/4 t. garlic powder

1. Heat oven to 425 degrees. In medium bowl, combine Bisquick mix and 1/4 t. garlic powder. Cut in 1/4 c. butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms.
2. Drop dough onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until light golden brown. Mix 1/4 c. melted butter and 1/4 t. garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm. Makes 8.

Bisquick No-Roll Sugar Cookies

4 c. original Bisquick mix
1 1/2 c. powdered sugar
3/4 c. butter, softened
1 t. almond extract
2 eggs
1 c. granulated sugar

1. Heat oven to 400 degrees. In large bowl, stir all ingredients except granulated sugar until soft dough forms.
2. Shape dough into balls, about 1 inch in diameter; roll in granulated sugar to coat. On ungreased cookie sheets, place balls about 2 inches apart. Flatten balls slightly with bottom of glass.
3. Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks to cool. Store in airtight container. Makes 48.

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