Bisquickwaffles Recipes
BISQUICK® WAFFLES
Can you picture butter melting on waffles right out of the waffle iron and rich syrup filling those tiny little squares? Yum!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Heat waffle iron; grease with vegetable oil or shortening.
- Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Square, Sodium 300 mg
FLUFFY BISQUICK WAFFLES
I finally figured out how to make really tasty waffles out of bisquick mix! I used the Master Mix found here instead of store bought mix: http://www.recipezaar.com/45055
Provided by Carlas Kitchen
Categories Breakfast
Time 20m
Yield 8 waffles
Number Of Ingredients 4
Steps:
- Mix mix, water, milk powder (or 1.5 cups of milk if using instead) and egg yolk with beaters until well mixed.
- In a separate bowl, beat egg whites with clean beaters until stiff.
- Fold egg whites into batter.
- Pour batter onto a preheated waffle griddle/iron/baker and bake.
- These can be frozen when cooled. Best if heated in microwave briefly (about 10-30 seconds depending on microwave) but can be toasted if you like them crispy.
BISQUICK WAFFLES
A friend gave me this recipe a couple of years ago. Delicious waffles and SO easy. You can add chopped nuts or fruit to suit your own taste.
Provided by New Nana
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together all ingredients.
- Pour onto preheated waffle iron.
BISQUICK PIZZA
Forget takeout, this margherita-style pizza can be ready in 35 minutes with the help of Original Bisquick™ mix.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Spray large cookie sheet with cooking spray.
- In large bowl, stir Bisquick™ mix, 1/4 cup cornmeal, and milk until soft dough forms.
- 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.
- 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.
Nutrition Facts : Calories 480, Carbohydrate 31 g, Cholesterol 30 mg, Fat 4, Fiber 2 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 3 g, TransFat 1 1/2 g
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