April 29th, 2012
Gluten Free Bisquick is Now Available on the Market, Sausage/Cheese Muffins Recipe, Easy
Bisquick has now been on the market for so many years. Part of the Betty Crocker family. It seems that I am always at the grocery store. Not very good at planning ahead. Never know what I want for dinner. So, there I was going up and down the isles, at Publix in Florida, when the new Gluten Free Bisquick caught my attention.
When had it come out? I had not seen it at my other favorite store, in Rehoboth, Giant. Immediately grabbed a couple of boxes. Could not wait to try it.
Admit it, even if you make everything from scratch most of the time, Bisquick, has been a saviour through the years.
Once again, the Gluten Free Bisquick promises great strawberry shortcakes, pancakes, dumplings, groud beef pies, fried chicken….endless recipes. I can keep going on and on.
The original Bisquick is still there doing its thing. If you don’t have celiac disease or gluten intolerances, then keep on using it. But, if you do have these health issues, the Gluten Free Bisquick is a good alternative for those other recipes.
The original Bisquick’s main ingredient is wheat flour. The Gluten Free Bisquick’s main ingredient is rice flour. Their website is http://www.bettycrocker.com/products/bisquick/glutenfree.
I decided to make breakfast muffins. Don’t have a recipe since I just started adding a little bit of this and a little bit of that.
My A Little Bit of This, A Little Bit of That Breakfast Muffins
A half a cup of Jimmy Dean’s sausage (it is gluten free)
A quarter cup of chopped onions
A quarter teaspoon of sage
pepper to taste
a few dashes of Tabasco (optional)
In a frying pan sautee all of the above and put it aside to cool off.
In a bowl mix the following. Remember that I don’t have exact measurements. Just wing it.
2 cups of Gluten Free Bisquick
2 eggs
About 1/2 cup of milk
Whisk all of the above and if you need to add more milk, do so.
Then, add the cooled sausage mixture and blend it in.
Add to that mixture about 1/2 cup of extra sharp cheddar cheese, or your favorite one.
Grease and fill a large muffin cup baking pan pretty much all the way to the top. You want your muffins to have a presence. If you so desire, you can even sprinkle some more cheese on top.
Bake for about 20 minutes or so. Insert a knife to make sure they are done; if they need more time, you know what you need to do, put them back in for a few more minutes.
Review: My family loved them; a meal in itself with great combinations of flavors. I am still playing with the mixture. Adding jalapenos, olives?
Note: Giant in Rehoboth Beach, Delaware, does not have it, but I have requested it. Will have to check the other grocery stores in the area. Will let you know.
Update: I told you I would let you know when Giant would have it on their shelves. They do now. So, go get it. It is pretty good.
Have a good one!!
Tags: Breakfast muffins, Cheese Muffin Gluten Free Recipe, Easy Recipe, Gluten Free Bisquick, Gluten free recipe using Gluten Free Bisquick, Sausage
