Best Bisquick Buttermilk Pie Half Recipes

ANITA'S IMPOSSIBLE BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
• Combine the sugar, buttermilk, biscuit mix, melted butter, vanilla, and eggs in a blender and process until smooth. Pour into prepared pie plate and bake until browned and still a little jiggly (the pie will set as it cools), 30 to 40 minutes.
• Let cool for 10 minutes before slicing into wedges. If desired, sift confectioners' sugar or cocoa (or a combo) over the wedges before serving.

BISQUICK BUTTERMILK PIE

Steps:

• place all ingredients in blender and blend till smooth.
• put ingredients in a pie pan (no shell) and bake in an oven at 350 until fork in middle comes out clean.
• **Io make a caramel buttermilk pie use brown sugar instead of regular sugar.

BISQUICK BUTTERMILK PIE (HALF RECIPE)

Steps:

• Mix all ingredients until smooth.
• Pour into a sprayed 13x9 pan.
• Bake at 350* until the top cracks and is golden brown.
• APPROX 70 minutes.
• Is best to monitor instead of relying on the time.
• It's not always done in the same amount of time for me.
• You want it to jiggle a bit and not be too dark brown on top.
• Enjoy.

EASY BISQUICK & BUTTERMILK CHICKEN POT PIE

Steps:

• Position a rack in the center of the oven, and preheat oven to 350 degrees.
• Heat the oil in a large skillet over medium-high heat. Season the chicken as you see fit, and add it to the skillet. Cook, stirring quite often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer the chicken to a plate.
• Add the butter to the skillet, and reduce the heat to medium. Add the onion and celery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkle the flour over the mixed vegetables and mix well. Add the broth and half-and-half, and bring to a boil, stirring up the browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce is slightly thickened, about 5 minutes.
• Stir in the reserved chicken, thawed mixed vegetables, and parsley. Season with salt and pepper as desired. Pour into an ungreased 2 1/2 to 3 quart round casserole, or, if you don't have one (like me!), pour into whatever casseroles you have.
• Mix the Bisquick and buttermilk to make a soft, slightly sticky dough. Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits).
• Pop the casserole(s) in the oven, and bake for 25 to 35 minutes, until biscuits are golden brown.
• You're done!

BISQUICK® PIE CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix baking mix and butter together in a small bowl. Add water, stirring vigorously, until a soft dough forms.
• Press dough into a 9-inch pie plate using floured hands.
• Bake in the preheated oven until light brown, 8 to 10 minutes. Let cool completely; fill with desired filling.

IMPOSSIBLE BUTTERMILK PIE

Steps:

• Heat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
• Beat together white sugar, buttermilk, baking mix, melted butter or margarine, vanilla, and eggs until smooth. Pour filling into pie plate.
• Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.

ANITA'S IMPOSSIBLE BUTTERMILK PIE

Steps:

• Preheat the oven to 350 degrees.
• Coat a 9-inch pie plate with cooking spray.
• Combine the sugar, buttermilk, Bisquick, melted butter, vanilla, and eggs in a blender and process until smooth.
• Pour into the prepared pie plate and bake until browned and still a little jiggly (the pie will set as it cooks), 30 to 40 minutes.
• Let cool for 10 minutes before slicing into wedges. Sprinkle with a little confectioner's sugar.