Bisquick Fried Steak Recipes

COUNTRY FRIED STEAKS

Steps:

• In shallow dish, place 1/2 cup Bisquick mix. Into small bowl, pour buttermilk. In another shallow dish, place bread crumbs. Coat beef steaks with Bisquick mix. Dip each coated steak into buttermilk, then coat with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks; cook 6 to 8 minutes, turning once, until thoroughly cooked. Remove from skillet; cover with foil to keep warm.
• In same skillet, cook onions over medium heat 5 to 7 minutes, stirring occasionally, until tender.
• In tightly covered container, shake 3 tablespoons Bisquick mix and the half-and-half until blended. Pour into onions in skillet. Cook over low heat 2 to 3 minutes, stirring occasionally, until gravy is thickened. Pour gravy over steaks; sprinkle with parsley.

OVEN FRIED BISQUICK CHICKEN

Steps:

• Preheat oven to 425°F.
• Melt butter in 13 x 9 x 2 baking pan in the hot oven.
• Mix dry ingredients together very well and coat chicken.
• Place chicken skin side down in hot butter and bake 35 minutes; turn and bake another 15 minutes.

BEST GLUTEN FREE FRIED CHICKEN RECIPE

Steps:

• Put all ingredients (except chicken) into a bowl and whisk until fluffy.
• Put the raw chicken into a large dish and pour the marinade over the butchered chicken.
• Move chicken around to make sure all of the raw chicken is all covered in the marinade.
• Cover with plastic wrap and refrigerate for 12 hours.
• Drain marinaded chicken in a large strainer.
• Place chicken in the tapioca flour and toss it around to cover the whole piece of chicken.
• Let the chicken rest 2-3 minutes on a baking pan.
• Gently heat oil in a pre-seasoned cast iron skillet. If you have a deep fryer, that is great! I would use that instead. The oil should be 350-375 F degrees before adding the chicken pieces.
• Fry the chicken for 10 minutes on one side. Flip the chicken to cook the other side another 10 minutes. (Do this if you are not fully submerging your chicken in the hot oil. After you cook each side of the chicken, check the internal temperature of 165 F degrees. The total cook time would be around 20 minutes, but it depends on the cut of chicken you are using. If you are deep frying the chicken it will take less time for your chicken to cook.
• Season the chicken with salt and pepper.

BISQUICK FRIED STEAK

Steps:

• On a plate place 1/2 cup Bisquick mix. Into small bowl, pour buttermilk. In another plate put bread crumbs.
• Coat beef steaks with Bisquick mix. Dip each coated steak into buttermilk, then coat with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks; cook 6 to 8 minutes until thoroughly cooked.Don't forget to flip the steaks. Remove from skillet; cover with foil to keep warm.
• In same skillet, cook onions over medium heat 5 to 7 minutes until soft.
• Mix 3 tablespoons Bisquick mix and the half-and-half until blended(this needs to be really blended). Pour into onions in skillet. Cook over low heat 2 to 3 minutes stirring occasionally until gravy is thickened. Pour gravy over steaks; sprinkle with parsley.

HOMEMADE BISQUICK™

Steps:

• Place the flour, baking powder, salt and butter in a large bowl
• Use a pastry cutter or two forks, combine the mixture until the butter has been worked into the mixture and is small fine crumbs. You want this to resemble commercial Bisquick in appearance, so no large lumps of butter.
• Store in an airtight container in the fridge for up to two months for the butter version, and up to three for the shortening version. This can also be stored in the freezer.
• Add the flour, baking powder and salt to the bowl of a food processor.
• Pulse the dry ingredients for 10-20 seconds until mixed together completely.
• Place the cubed butter into the dry mixture. Pulse the processor until the butter has been worked into the mixture and is small, fine crumbs. You want this to resemble commercial Bisquick in appearance!
• Store in an airtight container in the fridge for up to two months for the butter version, and up to three for the shortening version. This can also be stored in the freezer.

CLASSIC BISQUICK™ CHICKEN POT PIE

Steps:

• Preheat your oven to 400°F. Get out a 9 inch pie plate and set aside.
• In a medium bowl, combine the vegetables, chopped chicken, canned soup and milk/broth until combined. Spoon into the pie plate.
• In a small bowl, combine the crust ingredients together until completely mixed. Pour on top of the vegetable filling in the pie plate.
• Bake in the preheated oven for 30-40 minutes or until the topping is golden brown and the filling is heated through.