Bisquick Danish Recipes

EASY CHEESY DROP DANISH

Steps:

• Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. In small bowl, mix filling ingredients until smooth; set aside.
• In medium bowl, stir Bisquick mix, butter and 2 tablespoons granulated sugar until crumbly. Stir in 2/3 cup milk until dough forms; beat with spoon 15 strokes.
• On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Make a shallow well in center of each with back of spoon; fill each with about 1 teaspoon filling.
• Bake 8 to 10 minutes or until golden brown.
• Meanwhile, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm Danish. Store covered in refrigerator.

GLAZED FRUIT-FILLED DROP BISCUITS

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray or lightly grease with shortening. In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly. Stir in milk until dough forms; beat 15 strokes.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves.
• Bake 10 to 15 minutes or until golden brown.
• In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary. Spread over warm biscuits.

AEBLESKIVER (DANISH PANCAKES)

Steps:

• Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
• Heat an aebleskiver pan over medium heat; prepare with cooking spray.
• Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.

BISQUICK DANISH

Steps:

• Stir butter, sugar and bisquick together until crumbly.
• Gently add in coffee creamer and half and half or milk until dough just starts to form.
• Drop about a heaping tablespoonsful dough onto a greased baking sheet.
• Make an indent into each Danish.
• Fill indent with a small amount of preserves.
• Bake at 425 degrees Fahrenheit for 10-12 minutes, or until just starting to turn golden.
• While they are baking make the glaze by combining the powdered sugar, coffee creamer or milk, and corn syrup.
• Drizzle glaze over warm danishes.

EASY DROP DANISH (USING BISQUICK)

Steps:

• Mix margarine, sugar and Bisquick until crumbly.
• Stir in milk until dough forms; beat 15 strokes.
• Drop by rounded tablespoonfuls 2" apart onto a lightly greased cookie sheet.
• Make a shallow well in center of each with the back of a spoon.
• Fill the well with 1 teaspon preserves.
• Bake at 450 degrees Fahrenheit for 10 to 15 minutes or until golden.
• While warm drizzle with glaze.
• Glaze: Beat together all ingredients until smooth.

GLUTEN FREE DANISH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine the pancake mix, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.
• Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.
• Combine the confectioners' sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.

EASY DROP DANISH

Steps:

• 1. Heat oven to 450°. Lightly grease cookie sheet. Stir Bisquick, margarine and sugar in medium bowl until crumbly. Stir in milk until dough forms beat 15 strokes.2. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make a shallow well in center of each with back of spoon fill with 1 teaspoon preserves.3. Bake 10 to 15 minutes or until golden brown. Drizzle Vanilla Glaze over warm danish.Vanilla Glaze3/4 cup powdered sugar1 tablespoon warm water1/4 teaspoon vanillaMix all ingredients until smooth and thin enough to drizzle.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 475°. Stir 2 tablespoons all-purpose flour into Bisquick. Use 1 tablespoon sugar. Bake about 10 minutes.NUTRITION FACTS: 1 Danish: Calories 180 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 0mg Sodium 340mg Carbohydrate 27g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 4% Iron 4% DIET EXCHANGES: 1 Starch 1 Fruit 1 FatBETTY'S TIP: Dazzle them with Easy Cherry-Almond Danish. Use cherry preserves, and substitute almond extract for vanilla in the Vanilla Glaze. For an extra nutty crunch, sprinkle the glaze with toasted chopped almonds.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.