Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (10 page)

prep time:
15 minutes
·
start to finish:
25 minutes
·
12 biscuits

• biscuits
  
• 2½
  cups Original Bisquick mix
  
• ½
  cup raisins
  
• 2
  ⁄
  3
  cup milk
  
• 2
  tablespoons granulated sugar
  
• 1
  teaspoon ground cinnamon
  
• vanilla glaze
  
• 2
  ⁄
  3
  cup powdered sugar
  
• 1
  tablespoon water
  
• ¼
  teaspoon vanilla
  

1
Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms.

2
Place dough on surface generously sprinkled with additional Bisquick mix; gently roll dough in Bisquick mix to coat. Shape dough into a ball; knead 10 times. Roll to ½-inch thickness; cut with 2½-inch round cutter dipped in Bisquick mix. On ungreased cookie sheet, place rounds about 2 inches apart.

3
Bake 8 to 10 minutes or until golden brown.

4
In small bowl, mix all glaze ingredients with spoon until smooth. Drizzle glaze over biscuits. Serve warm.

1 Biscuit:
Calories 170 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g; Trans Fat 0.5g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 31g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, 1 Other Carbohydrate, ½ Fat
Carbohydrate Choices:
2

Glazed Raisin-Cinnamon Biscuits

prep time:
15 minutes
·
start to finish:
25 minutes
·
12 sweet rolls

• cream cheese filling
  
• 1
  package (3 oz) cream cheese, softened
  
• 1
  tablespoon granulated sugar
  
• 1
  tablespoon milk
  
• sweet dough
  
• 2
  cups Original Bisquick mix
  
• 2
  tablespoons granulated sugar
  
• ¼
  cup butter, softened
  
• 2
  ⁄
  3
  cup milk
  
• vanilla glaze
  
• ¾
  cup powdered sugar
  
• 1
  tablespoon warm water
  
• ¼
  teaspoon vanilla
  

1
Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. In small bowl, mix all filling ingredients until smooth; set aside.

2
In medium bowl, stir Bisquick mix, 2 tablespoons granulated sugar and the butter until mixture looks like coarse crumbs. Stir in
2
⁄
3
cup milk until dough forms; beat with spoon 15 strokes.

3
Onto cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Make shallow well in center of each with back of spoon; fill each with about 1 teaspoon filling.

4
Bake 8 to 10 minutes or until golden brown. Meanwhile, in small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm rolls. Store covered in refrigerator.

1 Sweet Roll:
Calories 190 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g; Trans Fat 1g); Cholesterol 20mg; Sodium 300mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 3g
Exchanges:
½ Starch, 1 Other Carbohydrate, 2 Fat
Carbohydrate Choices:
1½

prep time:
15 minutes
·
start to finish:
30 minutes
·
12 biscuits

• 1¾
  cups all-purpose flour
  
• 2½
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• 1
  to 1¼ cups whipping cream
  

1
Heat oven to 450°F. In large bowl, mix flour, baking powder and salt. Stir in 1 cup whipping cream. Add remaining whipping cream, 1 tablespoon at a time, until dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)

2
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Roll or pat to ½-inch thickness. Cut with floured 2- to 2¼-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.

3
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

1 Biscuit:
Calories 140 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 30mg; Sodium 210mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 2g
Exchanges:
1 Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
1

cinnamon-raisin cream biscuits:
Stir in 2 tablespoons sugar, 1 teaspoon ground cinnamon and
1
⁄
3
cup raisins or dried currants with the flour.

chocolate chip cream biscuits:
Stir in 1 tablespoon sugar and ¼ cup miniature semisweet chocolate chips with the flour.

cranberry cream biscuits:
Stir in 2 tablespoons sugar, ¼ teaspoon ground nutmeg and ½ cup sweetened dried cranberries with the flour.

herbed cream biscuits:
Stir in ½ teaspoon dried Italian seasoning with the flour.

prep time:
20 minutes
·
start to finish:
35 minutes
·
8 biscuits

• 1½
  cups all-purpose flour
  
• 3
  teaspoons baking powder
  
• ¼
  teaspoon salt
  
• 8
  slices bacon, crisply cooked, crumbled
  
• ½
  teaspoon chopped fresh thyme leaves
  
• ¼
  cup butter, frozen
  
• 2
  ⁄
  3
  cup mashed canned sweet potatoes (from 15-oz can)
  
• 2
  tablespoons buttermilk
  
• 2
  tablespoons butter, melted
  

1
Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potatoes and buttermilk just until soft dough forms.

2
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough to ¾-inch thickness. Cut with floured 2½-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.

3
Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

1 Biscuit:
Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 15mg; Sodium 480mg; Total Carbohydrate 24g (Dietary Fiber 1g); Protein 6g
Exchanges:
1½ Starch, 1½ Fat
Carbohydrate Choices:
1½

Sweet Potato–Bacon Biscuits

prep time:
20 minutes
·
start to finish:
30 minutes
·
8 servings (1 biscuit and 1 tablespoon butter)

• 8
  slices bacon, cut into ½-inch pieces
  
• 1¼
  cups Original Bisquick mix
  
• ½
  cup yellow cornmeal
  
• ¼
  cup sugar
  
• ½
  cup milk
  
• ¼
  cup butter, softened
  
• 3
  tablespoons orange marmalade
  
• 1
  tablespoon honey
  

1
Heat oven to 425°F. In 10-inch nonstick skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Drain on paper towels.

2
In medium bowl, stir Bisquick mix, cornmeal, sugar and bacon. Stir in milk until soft dough forms. Onto ungreased cookie sheet, drop dough by 8 spoonfuls.

3
Bake 7 to 9 minutes or until golden brown.

4
In small bowl, beat butter, marmalade and honey with whisk until blended. Serve warm biscuits with orange butter.

1 Biscuit:
Calories 260 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g; Trans Fat 1g); Cholesterol 25mg; Sodium 450mg; Total Carbohydrate 34g (Dietary Fiber 1g); Protein 5g
Exchanges:
1 Starch, 1 Other Carbohydrate, ½ Medium-Fat Meat, 2 Fat
Carbohydrate Choices:
2

prep time:
15 minutes
·
start to finish:
30 minutes
·
12 biscuits

• 1
  cup whole wheat flour
  
• 1
  cup all-purpose flour
  
• 4
  teaspoons baking powder
  
• 1
  tablespoon sugar
  
• ¾
  teaspoon salt
  
• 1
  ⁄
  3
  cup cold butter
  
• 1½
  cups shredded Cheddar cheese (6 oz)
  
• ½
  cup chopped green onions (8 medium)
  
• 1
  cup milk
  

1
Heat oven to 450°F. In large bowl, mix flours, baking powder, sugar and salt. Cut in butter, using pastry blender or fork, until mixture is crumbly. Stir in cheese, onions and milk just until moistened.

2
Onto ungreased cookie sheet, drop dough by 12 spoonfuls about 2 inches apart.

3
Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

1 Biscuit:
Calories 190 (Calories from Fat 90); Total Fat 10g (Saturated Fat 7g; Trans Fat 0g); Cholesterol 30mg; Sodium 440mg; Total Carbohydrate 18g (Dietary Fiber 1g); Protein 6g
Exchanges:
1 Starch, ½ High-Fat Meat, 1 Fat
Carbohydrate Choices:
1

prep time:
15 minutes
·
start to finish:
25 minutes
·
12 biscuits

• 2
  cups all-purpose flour
  
• ¼
  cup chopped fresh parsley or 4 teaspoons parsley flakes
  
• 3
  tablespoons grated Parmesan cheese
  
• 1
  tablespoon sugar
  
• 3
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• 1½
  teaspoons chopped fresh or ½ teaspoon dried basil leaves
  
• 1
  to 1¼ cups whipping cream
  
• 1
  tablespoon butter, melted
  

1
Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add ¾ cup of the whipping cream; stir with fork just until dry ingredients are moistened. (Stir in additional whipping cream, 1 tablespoon at a time, if necessary, to form a soft dough.)

2
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Press or roll dough to ½-inch-thick square. Cut dough into 12 rectangles. On ungreased large cookie sheet, place rectangles about 1 inch apart.

3
Brush dough with melted butter; sprinkle with remaining 1 tablespoon cheese.

4
Bake 8 to 10 minutes or until light golden brown. Serve warm.

1 Biscuit:
Calories 150 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 25mg; Sodium 260mg; Total Carbohydrate 18g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, 1½ Fat
Carbohydrate Choices:
1