Chocolate Bisquick Biscuits Food
BISQUICK CHOCOLATE CHIP BARS
So easy, incredibly yummy and chewy. The recipe calls for 1 cup of chocolate chips but I use about 1 and a half. ***UPDATE***Just an added note, I've used a copycat version of bisquick and it turns out VERY greasy so you might want to reduce the oil content if you are using a homemade baking mix.
Provided by daggersmommy
Categories Bar Cookie
Time 35m
Yield 1 pan
Number Of Ingredients 6
Steps:
- Combine all ingredients except chips.
- Spread in a 13 x 9-inch pan, greased and floured.
- Sprinkle chocolate chips over top.
- Bake 25-30 minutes at 350° (will look bubbly and light in the center).
BISQUICK CHOCOLATE CHIP COOKIES
I found these on the Betty Crocker web site and changed it a little after reading the reviews on that site. Came out awesome!
Provided by Mary of the Midwest
Categories Dessert
Time 25m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- In large bowl, mix butter, both sugars, vanilla and egg.
- Stir in Bisquick mix, chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly.
- Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.
BISCUITS AND CHOCOLATE GRAVY
Provided by Virginia Willis
Categories dessert
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside. In a bowl, combine 2 cups of the flour, the baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese.
- Place the remaining 1 cup flour in a shallow bowl. Spray a medium ice-cream scoop or tablespoon with nonstick spray. Scoop up some biscuit dough and drop it into the flour. Sprinkle flour over the top and roll the dough gently in the flour. Shake off excess flour and shape the dough into a round. Place it in the prepared cake pan. Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan. (This will keep them soft and tender.) Bake until golden brown, 12 to 15 minutes. Transfer the pan to a rack to cool just slightly. Serve warm.
- For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain. Whisk in the milk until well combined. Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes. Remove the saucepan from the heat and stir in the butter until it melts. Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side.
EASY CHOCOLATE BISCUITS
Try this basic recipe for fail-safe biscuits every time. Make a batch of chocolate chip cookies, or adapt it to include nuts, fruit or your favourite sweets
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 40m
Yield Makes 25 biscuits
Number Of Ingredients 6
Steps:
- Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
- To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
- As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.
Nutrition Facts : Calories 243 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
BISQUICK® BARS
This recipe is about 50 years old. I don't know if it was ever on a box of Bisquick® or not. It was given to me.
Provided by erin mitchell
Categories Desserts Cookies Bar Cookie Recipes
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.
- Beat baking mix, eggs, and sugar together into a smooth batter. Fold coconut and pecans through the batter.
- Bake in preheated oven until set in the center, 30 to 35 minutes.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 40.1 g, Cholesterol 46.5 mg, Fat 9.7 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 227.5 mg, Sugar 29.5 g
CHOCOLATE STOUT BISCUITS
Bisquick mix is the easy base for these deeply flavorful biscuits, which go great with a cup of afternoon tea or a complementary glass of stout beer.
Provided by Inspired Taste
Categories Breakfast
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F.
- In medium bowl, stir Bisquick mix, beer, cocoa, sugar and toffee bits until soft dough forms. Place on work surface sprinkled with additional cocoa. Knead 10 times.
- Roll dough 1/2 inch thick. Cut 8 to 10 biscuits with 2 1/2-inch cutter. Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until firm around edges. Serve biscuits with freshly whipped cream and jam.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE BISCUIT PUFFS
Joy Clark of Seabeck, Washington knows her favorite snack is fun for kids to make and eat-she dreamed it up at age 9! The puffs are shaped to hide chocolate inside for a tasty surprise.
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 450°. Flatten each biscuit into a 3-in. circle. Break candy bar into pieces; place a piece on each biscuit. Bring up edges to enclose candy and pinch to seal. , Place seam side down on an ungreased baking sheet. Sprinkle with cinnamon sugar. Bake 8-10 minutes or until golden brown.
Nutrition Facts : Calories 127 calories, Fat 5g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 284mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
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