How to make a bisquick recipe from scratch

The first time I made a bissoisin I used an old-fashioned biscuit cutter.

I cut it into long strips and then shaped it into a ball with my fingers, using a spatula to roll it out into a thin pancake shape.

I was amazed by the results.

I ate it, and then the next day I wanted to try it again.

The next time, I used a pastry bag.

The result was a perfect pancake, perfectly crisp, with no extra fat or salt.

My bisquick was even more flavorful.

It was delicious.

It’s an easy recipe, and you can make it for all of your family and friends.

This is how to make bissoin.


Prepare a Bisquick dough dough.

You’ll need: a small square baking pan (or small, round, or square baking dish) 1 1/2 cups flour 1/4 cup baking soda 1/3 cup baking powder 1 tablespoon salt 1 tablespoon sugar 2 eggs 1 tablespoon honey 1 tablespoon vegetable oil 1/8 teaspoon ground ginger 2 teaspoons dried thyme 1 tablespoon garlic powder 1 teaspoon onion powder 1/5 teaspoon smoked paprika 1 teaspoon black pepper, or more to taste Directions: In a small bowl, combine flour, baking soda, baking powder, salt, and sugar.

Mix well.

In a medium bowl, whisk the eggs, honey, oil, garlic powder, onion powder, smoked paprikas, black pepper or more, and thyme.

In another small bowl or bowl, beat together the eggs and the butter.

Add the flour mixture and the remaining ingredients and mix well.

Use a pastry brush or a rubber spatula or your fingers to form a thin ball.

Brush the dough with the oil and spread it into the prepared baking pan.

Bake at 350 degrees F for 30 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Let cool completely on a wire rack for 10 minutes.

Remove the bisquick from the pan and transfer to a cooling rack.

Repeat the baking process until all the dough is done.

Notes: You can also use a large bowl for this recipe.

You can either use it to make your own bissoinis, or use a mini-cake pan to make these.

The bissois are best made ahead and stored in an airtight container in the fridge.

I recommend storing the dough in the refrigerator overnight to allow the flavors to develop and soften.


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