Our love for brunch knows no bounds. We pretty much start dreaming of weekend brunch as soon as we roll into work on Monday morning. And that’s why Bisquick is such a favorite of ours. Endless, delicious possibilities await, from sweet to savory and everything in between. Plus our extra big box means you can keep making pancakes…and waffles…and any of these easy brunch recipes, all weekend long.
Two-Ingredient Biscuit Recipe
Nothing’s better than waking up to hot, fluffy biscuits, and these two-ingredient biscuits couldn’t be easier to make. Slather them with butter, gravy, or your favorite preserves.
2 1/4 cups Bisquick Pancake and Waffle Mix
2/3 cup milk
- Heat oven to 450ºF. In medium bowl, stir ingredients until soft dough forms.
- Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown.
Impossible Easy Bacon Pie Recipe
Indulge yourself with an old-fashioned bacon-and-egg breakfast with this easy pie recipe.
- 12 slices bacon, crisply cooked, crumbled
- 1 cup shredded Swiss cheese (4 oz)
- 1/3 cup chopped onion
- 3/4 cup Bisquick Pancake and Waffle Mix
- 1 1/2 cups milk
- 3 eggs
- 1/8 teaspoon pepper
- Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
- In medium bowl, beat remaining ingredients until blended; pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Banana Nut Bread Recipe
The smell of this easy banana nut bread baking will get everyone out of bed, even the biggest sleepyheads.
- 1 1/3 cups mashed very ripe bananas (2 large)
- 2/3 cup sugar
- 1/4 cup milk
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 3 eggs
- 2 2/3 cups Bisquick Pancake and Waffle Mix
- 1/2 cup chopped nuts
- Heat oven to 350ºF. Grease bottom of 9x5x3-inch loaf pan.
- Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and nuts. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.