Bisquickstrawberrybananapancakes Recipes

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

BISQUICK STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
• In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
• Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
• Split warm shortcakes; fill and top with strawberries and whipped cream.

STRAWBERRY BANANA SPLIT CAKE

Steps:

• Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.

SUPER EASY STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
• Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
• Bake in the preheated oven until golden brown, about 20 minutes.

STRAWBERRY BANANA PANCAKE SKEWERS RECIPE BY TASTY

Steps:

• In a large mixing bowl combine the dry ingredients by sieve.
• Beat together the egg, milk and butter in a separate bowl, then combine with the dry ingredients.
• Gently whisk the mixture just enough to moisten the flour to be sure not to over mix. Transfer the batter into a larger squeeze bottle.
• On a non-stick pan, squeeze a quarter-sized amount of the batter. Flip when bubbles rise and the bottom has browned.
• When the pancakes are done, start assembly from bottom to top with a pancake, strawberry, banana. Repeat twice finishing with a pancake on the top and a skewer down the center. NOTE: Feel free to use any fruit combinations to your liking.
• Finish with powdered sugar and maple syrup.
• Enjoy!

BIG-BATCH STRAWBERRY SHORTCAKES

Steps:

• In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
• Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.
• Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.

THE ORIGINAL BISQUICK® STRAWBERRY SHORTCAKES

Steps:

• In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
• Heat oven to 425°F
• In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
• Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
• Bake 10 to 12 minutes or until golden brown.
• Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
• Serve one of two ways:.
• 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
• 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
• COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).

BISQUICK STRAWBERRY BANANA PANCAKES

Steps:

• Beat all ingredients with wire whisk until well blended.
• Pour by spoonfuls onto a hot griddle, greased.
• Cook until edges are dry, Turn, cook until golden brown.

BISQUICK PANCAKES

Steps:

• Heat a skillet over medium-low heat, or your griddle to 350°F (175°C) and coat with melted butter or non-stick cooking spray.
• In a medium mixing bowl combine either just the base ingredients for the 'classic' Bisquick pancakes, including Bisquick baking mix, milk, and large eggs.
• If desired, add the optional ingredients for the 'ultimate' Bisquick pancakes, including sugar, baking powder, vegetable oil (or melted butter), and vanilla extract or paste.
• Stir until combined, and lumps in pancake batter are totally OK. Portion out the batter into your heated skillet or onto your griddle in scant 1/4 cup portions.
• Cook on the first side for 30 seconds to a minute, until the surface bubbles have popped and the edges are dry enough to get your spatula under. Flip and cook for an additional 30 seconds.
• Remove from your skillet or griddle when done and repeat as needed.

BANANA PANCAKES WITH BLISTERED BERRIES

Steps:

• Preheat the oven to 200 degrees F.
• Add the oats to a food processor and process until they resemble coarse flour. Add the baking soda, cinnamon, salt and nutmeg. Pulse a few more time to mix together.
• Mash the bananas in a large bowl until smooth. Add in the eggs and mix well, then add the honey and vanilla and stir. Add the dry mixture to the wet and fold with a rubber spatula until a batter forms.
• Put a griddle on medium heat and grease with some of the butter. Drop 1/4 cup of the batter per pancake onto the griddle. Cook the pancakes on each side until golden brown, 2 to 3 minutes per side. Transfer to the warm oven and continue with the remaining batter, adding more butter when needed.
• To make the berries, set a dry saute pan over high heat. Add the blueberries and swirl the pan to avoid sticking. Heat until the berries are just starting to change to a deep purple color and beginning to blister and open.
• Pour the berries over the pancakes and sprinkle with the coconut if using. Drizzle with the syrup. Serve immediately.

SHORTCAKE BISCUITS WITH BISQUICK®

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix baking mix, milk, eggs, sugar, and butter together in a bowl. Drop into 6 mounds on the prepared baking sheet.
• Bake in the preheated oven until golden, about 10 minutes. Let cool before splitting and filling.

BLUEBERRY BANANA PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, mash the bananas until they reach a liquid state.
• Whisk in the eggs.
• Heat butter or oil in a large skillet over medium heat.
• Pour batter into the warm skillet to cook. Garnish with desired number of blueberries. After about a minute and a half (or until golden) flip to finish cooking.
• Allow to cool for a minute. Serve warm.
• Enjoy!