Bisquick Dumplings

Bisquick Dumplings

For biscuits, pancakes, waffles, muffins, gingerbread, cookies, cakes and lots of other good things.

Master Baking Mix

  • 9 cups sifted all-purpose flour
  • 1/3 cup baking powder
  • 1 tablespoon salt
  • 2 teaspoons cream of tartar
  • 4 tablespoons granulated sugar
  • 2 1/2 cups nonfat dry milk solids
  • 2 cups shortening (which does not require refrigeration)

Sift together flour, baking powder, salt, cream of tartar, and sugar three times. Add dry milk. Mix well. Cut in shortening with a pastry blender or two knives until the mixture looks like cornmeal. Store in a covered container at room temperature. 

NOTE: To measure the Master Baking Mix, pile it lightly into the cup and level off with a table knife.


Preheat oven to 450 degrees F.Combine 1 1/2 cups Master Baking Mix and 1/3 cup milk in a bowl. Add milk all at once, stirring 25 strokes. Knead lightly on floured board. Roll 1/2-inch thick; cut and place on an ungreased baking sheet. Bake 10 minutes. Makes 8.

Options: Add grated cheese, chopped herbs. Increase milk to 1/2 cup for drop biscuits. Use as a topping on casseroles, cobblers, or meat and vegetable pies.


Preheat oven to 425 degrees F. Beat together in a bowl 1 egg, 1 cup milk and 2 tablespoons sugar. Add 3 cups, Master Baking Mix. Stir just until dry ingredients are moistened. Spoon into greased muffin pans and bake for 20 minutes.

Options: Add drained fruit, chopped nuts, or chopped dried fruit. Replace 1/3 cup of Master Baking Mix called for with quick-cooking oatmeal or All-Bran

Ultimate Rum Balls

  • 2 1/2 cups vanilla wafer crumbs
  • 2 tablespoons cocoa
  • 3 tablespoons white corn syrup
  • 1 cup confectioners' sugar
  • 1 cup chopped pecans
  • 1/2 cup rum
  • Confectioners' sugar


Combine vanilla wafer crumbs, cocoa, corn syrup, and the 1 cup confectioners' sugar; mix well. Add nuts and rum and mix again. Shape into balls and roll in confectioners sugar. Refrigerate.