Bisquick!

Ever since Sophomore year of college, I got into the habit of buying Arrowhead Mills Pancake Mix. You just needed to add milk and canola oil and voila, instant pancakes. But it got pricey with $4.50 a bag and it was only until this past April that I got into Bisquick (the Heart-Healthy kind). It is now a staple pantry item. As long as you have milk and eggs on hand (along with various other baking ingredients), you can make over 100 different things including pancakes, biscuits, scones, etc.

I've made pancakes and biscuits from the recipe on the box. I also tried to copy my friend Caleb's Cheddar biscuits he made in Martha's Vineyard, though it didn't come out as good as his. A few weeks ago I googled "Bisquick Recipes" and came across bisquickrecipes.blogspot.com/I decided to make a coffee cake and luckily I had all of the ingredients on hand. This was the recipe on the site:

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Bisquick Coffee Cake, Betty Crocker
Heat oven to 375°F.

The Ingredients are,
Cinnamon Streusel
2 cups Original Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar
1 egg

Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon Streusel; reserve. Stir remaining ingredients until blended. Mix in a 1/4 of the Streusel topping, spread in pan.Cover with Cinnamon Streusel. Bake 18 to 22 minutes or until golden brown, testing with a toothpick.

Cinnamon Streusel Topping

2/3 cup Original Bisquick® mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons butter or margarine (firm)

Mix all ingredients in small bowl until crumbly.
Cutting them with a knife and fork helps seperate the butter.

Well, I hope you enjoy this classic Bisquick Coffee Cake recipe!!

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It was super easy to make.
Voila:


I was pretty impressed with how reminiscent it was of Drake's Coffee Cakes that I used to down when I was younger. It is not as moist as the individually wrapped snack cakes, but it's nothing a glass of cold milk wouldn't cure.