Made With Bisquick

 Peanut Blossom Cookies
makes 5 dozen

1 (14 oz.) can sweetened condensed milk (not evaporated milk)
3/4 c. creamy peanut butter
2 c. biscuit mix (like Bisquick)
1 t. vanilla extract
1/3 c. sugar
60 Hershey's kisses, unwrapped

Preheat oven to 375 degrees. In large mixing bowl beat condensed milk and peanut butter until smooth. Add biscuit mix and vanilla, mix well. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets.

Bake 6 - 8 minutes or until light brown (barely brown). Immediately press one chocolate kiss into center of each cookie. Cool. Store in air tight container at room temperature.

Easy Biscuits

1/2 stick salted butter in square baking pan placed in 400 degree oven

Combine in medium sized mixing bowl:

2 cups yellow box Bisquick
1/2. c. sour cream
1/2 c. Sprite

When butter is melted and beginning to bubble, carefully spread dough in the baking pan over the butter. Place pan in the oven and bake about 20 minutes until desired brownness. 

Bisquick Scones

2 c. Bisquick baking mix
3 1/2 T. sugar
1 t. vanilla
3 T. chilled butter cut into small pieces
3 T. half & half, plus 1 T
1 large egg

In large bowl, whisk together baking mix and sugar. Cut in butter with pastry blender or using two knives until the mixture resembled coarse crumbs. Stir in the 3 T half & half, egg and vanilla until just moistened. On a lightly floured surface, knead dough gently 5 to 10 times. Pat into 1 inch thick round. Cut into wedges with bench scraper; place on parchment lined baking sheet. Brush tops with remaining half & half and sprinkle with sugar. 

Bake in 400 degree oven and cook for 19 minutes until golden brown.

For blueberry scones, add 1 cup blueberries to batter