Bisquick Danish Recipes

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.

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.

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.

DANISH PUFFS (BISQUICK)

Steps:

• Stir together muffin batter ingredients for 30 seconds.
• Bake at 400 degrees in greased mini-muffin tin for 10-12 minutes.
• Cool slightly and roll tops of muffins in melted butter, then cinnamon sugar mixture.
• Makes 24 mini muffins.

HEALTHY CREAM CHEESE DANISH (BISQUICK TYPE)

Steps:

• Pre-heat oven to 425°F.
• Lightly grease baking sheet.
• Mix dry ingredients.
• Cut in the margarine until pieces not larger than peas. (I used 2 knifes and slice back and forth.).
• Add 1/4 cups water slowly, gently fluff stir with a fork. And then add water 1 teaspoon at a time until no more dry ingredients remain.
• In heaping tablespoon fulls (1/3 cup?) shape into 6 roughly 3 inch wide 1/2 inch thick biscuits onto baking sheet with slight indentation in middle.
• Bake for 5 minutes.
• Meanwhile mix the filling.
• Divide the filling among pastries.
• Bake another 5 minutes.
• Enjoy :).

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.