Bisquick Based Buttons And Bows Recipes
BUTTONS AND BOWS
Biscuit mix hurries along these nutmeg-spiced buttons and bowknots. They're a fun breakfast treat to enjoy on a snowy morning. Serve with hot chocolate or coffee for dunking.
Provided by Taste of Home
Time 30m
Yield 1 dozen buttons and bows.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 143 calories, Fat 8g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 299mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTONS AND BOWS
Oven-baked doughnuts you can create in minutes. Gather the kids for dough-licious making and eating fun.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons sugar, the nutmeg, cinnamon, milk and egg until soft dough forms.
- 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.
- 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).
- Bake 8 to 10 minutes or until light golden brown. Immediately dip each bow and button into melted butter, then in 1/2 cup sugar. Serve warm.
Nutrition Facts : Calories 250, Carbohydrate 36 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Button and Bow, Sodium 420 mg, Sugar 17 g, TransFat 1 1/2 g
BUTTONS AND BOWKNOTS
Did you ever have a recipe card that was so hard to read it is like a child's favorite book? The one they can read to you word for word without ever opening the book. This is such a recipe.
Provided by Hoosier Margie
Categories Quick Breads
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 11
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.
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