The Best Buttery Everything Bagel Bisquick Biscuits

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I concede this is not my finest hour. Convenience products are not my jam, but once in awhile even I must admit they just make sense. I grew up in a household filled with an array of convenience products. Everything from canned soup to boxed cake mix was trendy back then. My mom fully embraced the ease of getting dinner on the table for 5 hungry kids using these products. She especially loved the all-purpose Bisquick baking mix. Breakfast, lunch and dinner could potentially include a Bisquick recipe. It was magical. Two of her favorites were the Impossible Quiche and Impossible Coconut Cream Pie. Do you remember those?

Turns out one of my husband’s favorite food memories is when HIS mom presented the family with the Impossible Quiche. A couple of months ago, while I was away from home, he decided to pick up a box of the mix and recreate that childhood dinner. Just recently I discovered the small yellow box in the back of the pantry and food snob that I am said, “where the heck did this come from?”

The rest is history. Here is the recipe. It’s stupid good.

Buttery Bisquick Everything Bagel Biscuits

2 ¼ cups Bisquick baking mix

¼ cup sour cream

¼ cup plain Greek yogurt (I use Fage 5%)

½ cup ginger ale (Canada Dry)

¼ cup melted butter

Everything bagel seasoning

Heat oven to 425F. In a bowl, combine baking mix, sour cream, yogurt and ginger ale blending to form a sticky dough. Pour melted butter into a 9-inch pie pan. Using an ice cream scoop, drop scoops of dough evenly in pan on top of the butter. (You should have 10 scoops of dough). Sprinkle with as much seasoning as you like. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes 10 pull-apart biscuits.

The Best Sourdough Discard Banana Bread

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In these uncertain times there is one thing I know for sure. People find comfort in baking bread. Trending all over the internet are the most beautiful moist loaves of banana bread and artistic sourdough boules, baguettes and focaccia. Clearly, there are two kinds of bakers. Those who like to get a quick sweet fix in a banana bread and those that prefer the long, often days process, of an artisanal loaf.

simple sourdough boule

What if we could meld these two unlikely classes of bread into one harmonious loaf? Wouldn’t it be nice….and what if we could all sit around the same table and break bread together?

Yes, let’s do it.

sourdough starter alive and healthy

Sourdough baking is not all that complicated once you have become the proud owner of some sourdough starter. Starter is a simple mix of fermented flour and water. It contains wild yeast and lactobacilli bacteria. It is what makes the bread rise. It’s “alive” and it needs to be maintained or “fed”. Sourdough discard, on the other hand, is that leftover starter, not used in the days baking process. Many bakers either throw the discard in the trash or they try to reduce the amount of starter they maintain keeping as little as 10 grams. Still, others, like me, prefer to repurpose it into waffles, crackers and quick breads. A typical starter is equal parts water and flour known as 100% hydration. This makes it easy to swap out some of the flour and liquid by weight in most any baking recipe for the sourdough discard. Here is a link for a full explanation on how it all works: Cultures For Health

Sourdough Date ‘n Honey Banana Bread

1 ½ cups (200 g) all-purpose flour

½ cup (40 g) white whole wheat flour

½ teaspoon fine sea salt

½ teaspoon baking soda

1 cup (150 g) pitted dates, chopped

3 tablespoons hot water

½ cup (1 stick) unsalted butter

2 eggs

3 over-ripe bananas, mashed

¾ cup (125 g) sourdough discard

2 tablespoons honey

2 tablespoons lemon olive oil or plain olive oil

1 teaspoon vanilla extract

Zest of a lemon

½ cup chopped candied nuts

Heat your oven to 350ºF. Coat a 9” x 5” loaf pan with no-stick baking spray. In bowl whisk both flours, salt and baking soda; set aside. In food processor, pulse dates and hot water until finely chopped. In large mixer bowl, cream butter and date mixture until fluffy. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl. Add banana, sourdough, honey, olive oil vanilla and zest; blend well. Add flour mixture slowly, pausing to scrape down the sides if necessary. Pour the batter into the 9” x 5” baking pan and smooth the top. Sprinkle nuts evenly over top. Bake for 50-55 minutes or until golden brown and wooden pick inserted in center comes out clean.  Let cool in pan for 10 minutes and then gently remove onto a wire rack to cool completely. Makes 1 loaf.

Maple Blueberry French Toast Muffins

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It seems this is the third time I am experimenting with a version of one of my favorite recipes. It happens when “I spy” a new product in the grocery store. I am not sure how long Pepperidge Farm has been making thick sliced blueberry swirl bread, but upon seeing it on the shelf I was immediately inspired to create this new version of a French toast muffin. We love stuffed blueberry French toast, so why not a jazzed up muffin?

Loaded with healthy wild blueberries and the very best Vermont maple syrup I guarantee a batch of these warm muffins will get you through the coldest of winter days.

Maple Blueberry French Toast Muffins

  • Servings: 14
  • Difficulty: easy
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¼ cup milk

3 tablespoons Vermont maple syrup plus additional for serving

3 eggs

4 slices (thick sliced) blueberry swirl bread, crusts removed, cut into ½-inch cubes

2 cups all-purpose flour plus a teaspoon

½ cup packed light brown sugar

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

½ cup buttermilk

1 stick unsalted butter, melted

1 cup wild blueberries, fresh or frozen 

Heat oven 400F. Grease 14 standard size muffin cups with no-stick baking spray or line with paper cups. In medium bowl, whisk milk, 1 tablespoon of maple syrup and 1 egg until blended. Add bread; gently stir to coat all the bread pieces (this is the French toast topping). In medium bowl, mix 2 cups of flour, brown sugar, baking powder, baking soda and salt until combined. In another bowl, whisk remaining 2 eggs for 30 seconds. Add buttermilk, 2 tablespoons of maple syrup and melted butter; whisk well.  Pour the wet ingredients over the dry; blend just until the dry ingredients are moistened (do not over mix). Toss blueberries with remaining teaspoon of flour. Gently fold blueberries into batter. Divide the batter among the muffin cups. Spoon the French toast topping evenly over the batter; pressing down slightly. Bake for 25 minutes or until golden brown and wooden pick inserted in center comes out clean. Invert the muffins onto a wire rack, turn them upright; cool 5 minutes. Drizzle additional maple syrup over top of warm muffins just before serving. Makes 14 muffins.

And if you would like to see my previous versions of this recipe check them out here Pepperidge Farm also makes other flavors of this bread including Maple Brown Sugar and Apple Swirl, so the sky is the limit for muffin flavor combinations. Have fun with it and let me know what you come up with. BTW, this is not a sponsored post. I just love these products.