Bisquick, the go-to baking mix for pancakes, biscuits, and more, has a rich history dating back to the 1930s. Created by the General Mills company, Bisquick was developed as a time-saving solution for home cooks during the Great Depression. The innovative mix of flour, shortening, baking powder, and salt became an instant hit, revolutionizing the way people made baked goods in their kitchens. Originally inspired by the need for a quick biscuit-making solution for busy travelers and truck drivers, Bisquick soon became a staple in American households. The product’s versatility allowed it to be used in a variety of recipes, from breakfast to dinner, and even desserts. Over the decades, Bisquick has maintained its popularity by continually adapting to modern cooking trends and dietary preferences. Today, there are even gluten-free and heart-healthy variations of the beloved mix, ensuring that it remains a convenient and cherished ingredient in kitchens across the country.
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Over the years, Bisquick has evolved with new variations and recipes, catering to changing tastes and trends. Its versatility and convenience have made it a staple in pantries across America and beyond. From classic recipes like fluffy pancakes to creative uses in casseroles and desserts, Bisquick continues to be a beloved kitchen essential that brings families together over delicious meals.
Zucchini Bread – from Bisquick
2 cups Bisquick baking mix
1 1.2 cups shredded zucchini
¾ cup sugar
¼ cup vegetable oil
3 eggs
1 teaspoon vanilla
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ cup chopped nuts
Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 1 minute. Pour into pan. Bake until wooden pick inserted in center comes out clean, 50 to 50 minutes. Cool 10 minutes; remove from pan. Cool completely before slicing. Store in refrigerator