“Bisquick was invented to make men think that they know how to cook” my daughter reflected after observing my husband’s pride over making waffles once again for his family. Until three years ago when my daughter joined me in my gluten-free diet, my husband would get up early on Saturday mornings and make a double batch of Bisquick pancakes or waffles. Then he would freeze the leftovers for the kid’s breakfast during the week. The kids had fun playing with their dad in the kitchen and I got an extra hour or two of precious sleep. This lovely tradition came to a grinding halt when we realized that my daughter was also gluten intolerant. My husband did not like the gluten-free pancake mixes on the market, though the kids didn’t seem to mind. And he wasn’t comfortable whipping up a gluten-free pancake recipe from scratch, so when he made pancakes from scratch, I had to get up to make the mix for him. Imagine my delight when I spotted gluten-free Bisquick at my Wal-Mart for $3.59. I bought 4 boxes because I plan to sleep in for a month of Saturdays!
My husband was pleased with how the gluten-free Bisquick performed. He said it tasted and acted more like Bisquick than the other mixes I had bought. Imagine that! Gluten-free Bisquick does not contain shortening or oil in the mix; it must be added. I don’t mind because that allows me to control the quality of the oil and use non-hydrogenated vegetable shortening. It also means that you cannot replace Gluten-Free Bisquick one for one with your original Bisquick recipes.
When my daughter was young she used Bisquick to make scones for her friends and have a “real tea party”. I modified the old recipe that she used so she could enjoy a gluten-free version of her chocolate chip scones.
Gluten-Free Chocolate Chip Scones
Preheat oven to 425 degrees. Grease a cookie sheet.
In a medium bowl, combine gluten-free Bisquick, cream, sugar, egg, shortening, oil, vanilla, and chocolate chips. Stir until a soft dough forms. If it still seems crumbly, form a ball with your hands.
Pat the dough into a 9 inch circle on a greased baking sheet. Brush the top with additional whipping cream. Sprinkle the top with additional sugar. Use a pizza cutter to cut the circle into 8 wedges, but do not separate the pieces.
Bake about at 425 degrees for about 15 minutes. Place cookie sheet on a a cooling rack and let the scone come to room temperature before separating. Regular scones are crumbly; gluten-free scones disintegrate if moved before cooled. However, if you show a little patience you will be rewarded:
For more delicious gluten-free recipes visit Slightly Indulgent Tuesdays.