Pioneer Brand Recipes
Biscuit and Baking Mix
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Pioneer Brand Recipes
I
don't know about you, but ever since I found out about the Pioneer Baking and
Biscuit Mix, I have switched from Bisquick Baking
Mix. I like the flavor and texture of Pioneer Brand much better, especially
for my biscuits.
My sister uses Pioneer Brand in Indiana, and I was delighted to be able to find it in South Dakota. Our local Super Walmart carries it, and if you have not tried it, then please do. You will become hooked on them like us. I don't even buy refrigerated biscuits anymore.
If you are familiar with Pioneer Brand, then you know that simple recipes come on the back of the box. But here are some more recipes for you, and also see the Pioneer Brand Cookie Recipes.
Pioneer Brand Biscuits
3 cups Pioneer Original or Buttermilk Biscuit & Baking
Mix
1 cup milk
-Heat oven to 450 F.
-Mix ingredients just until
a dough forms. Do not overmix.
-Turn dough onto floured surface; shape into
a ball. Knead 3 to 4 times.
-Roll 1/2" thick. Cut with 2" cutter
without twisting.
-Place with sides touching on lightly oiled baking sheet.
-Bake 11 to 13 minutes.
-Brush with melted butter.
Low Fat Biscuits
2
1/2 cups Pioneer Low Fat Biscuit and Baking Mix
1 cup skim milk
-Heat oven to 400F.
-Mix ingredients just until a dough forms. Do not overmix.
-Turn dough onto floured surface; shape into a ball. Knead 3 to 4 times.
-Roll
1/2" thick. Cut with 2" cutter without twisting.
-Place with sides
touching on lightly oiled baking sheet.
-Bake 10 to 12 minutes.
-Brush
with skim milk.
Hot and Buttery Biscuit Squares
3 cups Pioneer
Original or Buttermilk Biscuit & Baking Mix
1 cup Sour cream
1/2 cup
Milk
3 tbsp Butter, melted
-Measure Pioneer Biscuit & Baking
Mix into large bowl.
-In small bowl, stir together sour cream and milk; stir
into biscuit and baking mix to form a soft dough.
-Turn out onto surface dusted
with additional biscuit and baking mix; knead 10 times.
-Shape into an 8x8-inch
square. Place in an 8x8-inch baking pan coated with cooking spray. Cut into 16
squares. Brush top with butter.
-Bake at 400 F for 15 to 18 minutes or until
biscuits are golden brown. Remove from pan. Serve warm or at room temperature.
Italian Flat Bread
4 tbsp olive oil (divided)
1 tsp Italian
herb seasoning
1/4 tsp cayenne pepper
1/8 tsp garlic powder
1 1/2
cups Pioneer Original or Buttermilk Biscuit & Baking Mix
1 tbsp dried
minced onion
1/2 cup milk
1/4 cup chopped stuffed green olives
1 tbsp
grated Parmesan cheese
Preheat oven to 400F. Oil a baking sheet.
2 Combine 1 tablespoon olive oil, Italian herb seasoning, pepper and garlic
powder; set aside.
3 Combine Pioneer Biscuit & Baking Mix, onion, milk,
and remaining olive oil in a bowl; stir until combined. Turn dough out onto a
surface lightly sprinkled with additional baking mix and form a ball. Transfer
dough to prepared pan and gently spread into a 9-inch circle.
4 Press slight
indentations in dough, using the end of a wooden spoon handle dipped in flour.
5 Brush with reserved olive oil mixture. Spread olives evenly over dough.
Sprinkle with cheese.
6 Bake 13 to 16 minutes or until lightly browned.
Pioneer Brand Yeast Rolls
1 package yeast
3/4 cup Warm water (about 105°
to 115°F)
2 1/2 cups Pioneer Original or Buttermilk Biscuit & Baking
Mix
-Oil a baking sheet.
-Dissolve yeast in water in a medium bowl.
Add Pioneer Biscuit & Baking Mix; mix well.
-Turn out onto surface dusted
with additional mix. Knead until smooth, about 1 minute.
-Shape into 2-inch
rolls, lightly oil the top of each. Place on prepared baking sheet. Cover with
damp cloth and let rise in warm place for 1 hour.
-Bake in preheated 400 F
oven for 10 to 12 minutes.
Shortcake
2 cups Pioneer Original
or Buttermilk Biscuit & Baking Mix
2/3 cup Milk
1/3 cup Sugar
6
tsp Butter or margarine
1 1/2 tbsp Butter or margarine, melted
1 tbsp
Sugar
-Preheat oven to 425°F. Oil an 8-inch round cake pan.
-Combine Pioneer Biscuit & Baking Mix, milk and 1/3 cup sugar just until
blended.
-Turn dough onto a surface generously dusted with additional mix.
Roll dough to 1/2-inch thickness. Cut 6 rounds with a 2 3/4-inch cutter and 6
rounds with a 2-inch cutter.
-Place larger rounds on prepared baking sheet;
top each round with a pat of butter. Place smaller rounds on top of the buttered
ones.
-Brush tops with melted butter. Sprinkle tops with granulated sugar.
-Bake 15minutes or until golden brown. Cool.
-Break open and fill with
favorite fruit and top with whipped cream.
Happy Bread (like Monkey Bread)
1
package (5.3) cook-and-serve butterscotch pudding mix (dry, divided)
1/2 cup
chopped walnuts or pecans (divided)
4 cups Pioneer Original or Buttermilk
Biscuit & Baking Mix
1/4 cup granulated sugar
1 1/2 cups light cream,
half-and-half, or milk
1/2 cup butter or margarine, melted
1/2 cup light
brown sugar, packed
-Generously coat inside of 9- to 12-cup bundt cake
pan with cooking spray. -Sprinkle with 2 tablespoons pudding mix and 1/4 cup nuts.
Place remaining pudding mix in shallow pan; set aside.
-In large bowl, stir
together Pioneer Biscuit & Baking Mix, 1/4 cup sugar and cream to make a soft
dough.
-Turn out onto surface dusted with additional biscuit and baking mix.
Knead 7 to 10 times. Divide into about 32 balls or pieces.
-Roll each ball
in reserved dry pudding mix to coat. Place about 16 balls in prepared pan. Sprinkle
with remaining nuts. In small bowl, stir together butter and brown sugar; drizzle
half over balls in pan. Repeat with remaining balls and butter mixture.
-Bake
at 400F for 24 to 28 minutes or until golden brown. Immediately invert onto serving
platter and serve.
Find more recipes on the Pioneer Brand website.
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