Bisquick Gluten Free Pancake & Baking Mix

Gluten free Pancakes. Makes 10 pancakes: 1 cup Gluten Free Bisquick mix. 1 cup milk. 2 Tbsp vegetable oil. 1 egg. 1. Stir ingredients until blended. 2. Pour slightly less than 1/4 cupfuls onto hot greased griddle. 3. Cook until edges are dry. Turn; Cook until golden. High Altitude (3500-6500 ft): No change. Gluten Free Waffles . Makes 8 (4-Inch) Waffles: 1-1/3 cups Gluten Free Bisquick mix. 1-1/4 cups milk. 3 Tbsp vegetable oil. 1 egg. 1. Stir ingredients until blended. 2. Pour onto center of hot greased waffle maker, close lid. 3. Bake about 5 min or until steaming stops. Carefully remove waffle. High Altitude (3500-6500 ft): No change. Gluten Free Biscuits: Makes 10 Biscuits: 2 cups Gluten Free Bisquick mix. 1/3 cup shortening. 2/3 cup milk. 3 eggs. 1. Heat oven to 400 degrees F. 2. Cut shortening into mix, using fork, until particles are size of small peas. Stir in remaining ingredients until soft dough forms. 3. Drop by spoonfuls onto ungreased cookie sheet. 4. Bake 13-16 min or until golden brown. High Altitude (3500-6500 ft): No change. Gluten Free Strawberry Shortcakes. Makes 6 Shortcakes: 4 cups (1 quart) strawberries, sliced. 1/2 cup sugar. 2-1/3 cups Gluten Free Bisquick Mix. 1/3 cup butter. 3/4 cup milk. 3 eggs, beaten. 1/2 teaspoon pure vanilla extract. 3/4 cup whipping cream, whipped. 1. In small bowl, mix strawberries and 1/4 cup sugar; set aside. 2. Heat oven to 425 degrees F. Grease cookie sheet. In medium bowl, combine Bisquick mix and remaining 1/4 cup of the sugar; cut in butter with pastry blender or fork. Stir in milk, eggs and vanilla. 3. Drop by 6 spoonfuls onto cookie sheet. 4. Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. With serrated knife, split shortcakes; fill and top with strawberries and whipped cream. Do not eat raw batter. To open lift this tab.