Harried cooks everywhere should raise a toast to Bisquick, that ubiquitous mix of flour, fat, salt, and baking powder. It might be hard to imagine today, when grocery store aisles are lined with an endless array of convenience foods, but there was a time when the idea of just adding water to a prepared mix and ending up with a fluffy biscuit was a revolutionary concept.
When General Mills introduced Bisquick in 1931, there was nothing quite like it on the market. It didn’t take long for at-home cooks to realize this handy baking mix could be used to make more than biscuits. People started using Bisquick in all kinds of dishes, including pancakes, dumplings, and crustless pies.
Today, Bisquick might not be the mind-blowing product it once was, but it’s still a lifesaver for cooks who are short on time. Next time you need to make a meal fast, try one of these time-saving Bisquick recipes.
1. Bisquick Sausage Balls
When it comes to party appetizers, it doesn’t get much easier than Bisquick sausage balls. Once you taste this bite-size, Southern-style snack, you’ll see why they’re so popular. This version from The Wicked Noodle has just four ingredients, and is the perfect dish to serve at parties and potlucks.
- 1 pound ground Italian sausage
- 8 ounces cream cheese, softened
- 2 cups Bisquick baking mix
- 1 ½ cups shredded sharp cheddar cheese
Directions: Preheat oven to 350 degrees Fahrenheit. Place sausage and cream cheese in the bowl of a stand mixer. Mix just until combined. Add the Bisquick, and beat on low until combined. Add the cheddar cheese, and mix on low until just combined.
Line a baking sheet with parchment paper or aluminum foil. Using a cookie or meatball scoop, spoon up some of the meat mixture. Shape into a round ball, and place on the prepared baking sheet. Repeat until you’ve used up all the of meat. Transfer tray of sausage balls to the refrigerator, and let chill for at least 15 minutes. (If chilling overnight, be sure to cover the pan.)
Bake the Bisquick sausage balls in the oven for 30 minutes, until lightly browned and cooked through. Transfer cooked balls to a serving plate, spear each with a toothpick, and serve with mustard or another dipping sauce.