Bisquick Buttons And Bows Food

BUTTONS AND BOWS

Steps:

• In a large bowl, combine the biscuit mix, 2 tablespoons sugar, nutmeg and cinnamon. Combine egg and milk; stir into dry ingredients just until moistened. , Turn onto a heavily floured surface; knead 5-6 times. Roll out to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter; set centers aside for buttons. , For bows, twist each circle to form a figure eight; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown. Place buttons on another greased baking sheet. Bake for 6-7 minutes. , Brush tops of buttons and bows with butter; sprinkle with remaining sugar. Remove from pans to wire racks. Serve warm. Freeze option: Freeze cooled biscuits in resealable plastic freezer bags, putting the bows in one bag and buttons in another. To use, place bows on one baking sheet and buttons on another. Heat in a preheated 350° oven 6-8 minutes for bows and 2-4 minutes for buttons or until heated through.

BISQUICK-BASED BUTTONS AND BOWS

Steps:

• 1. Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons sugar, the nutmeg, cinnamon, milk, and egg until soft dough forms
• 2. Mix sugar and all remaining seasonings together and set aside.
• 3. Place dough on surface sprinkled with Bisquick mix. Roll dough into a ball; knead about 5 times. Press or roll dough until 1/2 inch thick. Cut dough with doughnut cutter dipped in Bisquick mix.
• 4. To make bow shapes, hold opposite sides of each ring of dough, then twist to make a figure 8. On ungreased cookie sheet, place bows and buttons (the dough from the center of each ring).
• 5. Bake 8 to 10 minutes or until light golden brown. Immediately dip each bow and button into melted butter, then in 1/2 cup seasoned sugar. Serve warm or at room temperature.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

BUTTONS AND BOWKNOTS

Steps:

• Mix flour, 2 tablespoon sugar, baking powder, nutmeg, salt and cinnamon together.
• Cut in shortening until mixture resembles fine crumbs.
• Stir in egg and just enough milk so dough leaves side of bowl.
• Turn dough onto lightly floured surface.
• Knead lightly 10 times.
• Roll dough 1/2 inch thick.
• Cut with floured doughnut cutter.
• Hold opposite ends of each ring and twirl to form a figure 8.
• Place bows and buttons (holes) on ungreased cookie sheet.
• Bake until golden brown, 8 to 10 minutes.
• Dip into melted butter, then into sugar.
• I add cinnamon to my sugar usually.
• I also put sugar in a plastic bag and gently roll it around with the doughnuts inside after dipping in the butter.

BUTTONS AND BOWKNOTS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Mix the Bisquick, 2 tbs sugar, nutmeg, cinnamon, egg, and milk together. Beat for 20 strokes.
• 3. Round up the dough and knead it 5 times on a lightly floured surface.
• 4. Roll dough 1/2 inch thick. Cut with a floured doughnut cutter.
• 5. To make the bowknots, twist the rings to make a figure 8. The holes will be the buttons.
• 6. Place the buttons and bowknots on an ungreased baking sheet.
• 7. Bake for 8 to 10 minutes.
• 8. Immediately after baking, dip them in the melted butter and then in the sugar.
• 9. Enjoy. They are best warm.