I was also a bit skeptical about using Bisquick. I'm such a purist these days, but I didn't have to worry (although I did look up Bisquick mix recipes to make my own!). I think it just helped the recipe to move quicker since it already includes so many components.
Honestly this was the easiest biscuit recipe: mix everything together, pour the batter into greased muffin tins, and bake. That's it! See why I was nervous? But there was no reason to worry: the biscuits puffed up beautifully. Maybe more muffin-consistency than biscuit, but glorious nonetheless.
Warning: they're a bit sweet - they have 3 tablespoons of sugar (and vanilla extract too!). I was worried they'd be really sweet - and in fact maybe next time I'd cut it down a bit - but everyone loved them anyway. I figured Mom would hate them but she loved them too. They are sweet and cheesy at the same time, and soooo good hot out of the oven. These are definitely a make-again recipe. When you can have biscuits whipped up and cooked in under 15 minutes, there's no reason why you're not making them right now!
from High Heels and Grills
yield 8-10 biscuits (I made 12)
1 1/2 cups Bisquick
3/4 cup buttermilk
3 tablespoons sugar
1/4 teaspoon vanilla extract
1 cup shredded cheddar cheese
1) Preheat the oven to 425 degrees and grease a muffin tin.
2) Stir together all ingredients in a medium bowl until smooth (batter will be somewhat runny).
3) Fill each section of the muffin tin 2/3 full.
4) Bake for 12 - 15 minutes or until golden; use a toothpick to check the center.
|I spy a hungry hound...|