The best recipes, in my opinion, are the old ones.
Tucked in the back of dusty wooden recipe boxes, yellowing pages ripped from magazines or scribbled notes passed from generation to generation – these recipes stand the test of time.
But you know what, as gluten free folks we don’t always get to enjoy those recipes. Most of those recipes aren’t safe for us to eat and reworking the ingredients can’t always be done.
Lucky for us, Gluten Free Bisquick helps us recapture some of those old recipes, particularly one of my all time faves:
This recipe lives at Bestie’s house and it was passed to her from my Mom. We aren’t sure of the exact age but we believe it to be at least 20 years old. In fact, when you look up this recipe online, the ingredients are different.
When we make this recipe, we leave out the pecans. Bestie is allergic to pretty much all nuts and honestly I’m not a huge fan of pecans. We had tons of pecan trees growing up and I think I ate one too many covered in dirt. So without the pecans, I like to call these Sugar Biscuits.
Simply follow the recipe above but substitute Gluten Free Bisquick. It’s as easy as that! The butter and brown sugar in the bottom of the muffin tin gives the biscuits an incredible crust, while the applesauce keeps the dough moist.
For our most recent batch, Bestie made mini Sugar Biscuits and I loved them. Super pop able!
Also, I just want to throw it out there: I’m thinking about testing a batch of Pumpkin Sugar Biscuits. I’m thinking about subbing the applesauce for pumpkin and the cinnamon for pumpkin pie spice. I’ll report back with success or failure!