Recipes » Breads » Bakesquick Biscuits




Description
Recipes for Bakesquick with many variations!


Ingredients

• 1/2 cup(s) - Warm Water
  
• 1/3 cup(s) - Cream
  
• 4 Tablespoon(s) - Softened Butter
  
• 1 package(s) - Carb Counters Bakesquick™
  

Instructions
TO MAKE 10 BISCUITS: Preheat oven to 425°F. Coat a cookie sheet or muffin tins with non-stick cooking spray. In medium-sized bowl combine inner bag of mix, 1/2 cup warm water, 4 Tablespoons (1/2 stick) softened butter, and 1/3 cup cream. Stir just until blended. Drop dough by approximately 2 heaping Tablespoons each on cookie sheet in 10 mounds, 2” apart or in muffin tins. Bake for 10 minutes. DO NOT OVER BAKE. Ovens may vary.

TO MAKE 10 FORMED BISCUITS: Reduce water by 1 Tablespoon. Hand roll 2” round balls of dough. Place on cookie sheet and press down slightly, flattening to 3” rounds.

For buttermilk-style biscuits: Use 1/3 cup plus 1 Tablespoon warm water and 1/2 cup buttermilk. (Count 1/2 extra carb per biscuit.)

For main dish biscuits: Make formed biscuits and slice in half after baking. Fill with sausage patties, egg, cheese, or bacon.

Basic Variations: Add sausage, grated cheese, bacon, etc. to dough before baking.

For pot pie topping: Spoon evenly over pre-cooked filling and bake for 15 minutes at 425°.

For shortcakes: Sweeten with Dixie’s Sugar Not® or other low glycemic sweetener. Bake at 425° for 12-15 minutes.

Pancakes: Mix together 2/3 cup mix, 2 Tablespoons melted butter, 2 tablespoons cream, s1 cup water, 1 egg. Use slightly ess than 1/4 cup batter to make each 6" pancake (makes 7) pancakes. For waffles: use 1/2 cup water only.