So, yesterday, we covered my discovery that:
I did not have a box of Bisquick in the pantry, but…
the interwebs provided me with a pretty simple to toss together home made biscuit mix recipe that, as you can see, worked a treat!
So, thanks again to the interwebs, and to the nice folk at Bisquick, from whom I, ermmm, adapted the recipe for beer bread.
The original recipe didn’t really have any seasoning, and called for lite beer, which, folk who know me, know that I do not do “lite” anything. The crap that gets added to stuff to make up for a few less calories is really kinda scary.
And besides; I am in shape.
Hey, pear is too a shape!
ANYwho, I added some garlic powder and other seasonings, and next time, because this was a pretty nice little loaf of bread, I think I might just crumble a couple of tablespoons of blue cheese into the batter, too.
•3 tbsp softened butter
Heat your oven to 375º and brush the tablespoon of softened butter over the bottom of a bread pan.
Whisk the biscuit mix together with the sugar, garlic powder, parsley, and Aleppo pepper until nicely blended.
Now, the nice folk at Bisquick are gonna tell you to add the beer and whisk until blended.
Don’t do it!
The batter is wicked thick and while, sure, the whisk will mix stuff, you are also gonna be running a knife through the whisk wires to work free a bunch of it stuck inside the wires.
Much more better, I think, to just stir together with a nice spatula or spoon.
However you got there, transfer the batter to the prepared bread pan and bursh the remaining softened butter over the top.
Sprinkle the pizza and Italian seasonings over the butter, then pop into the oven and bake until golden brown, about 50 minutes.
Remove from the oven and allow to cool for 15 minutes before slicing and serving.
The nice folk at Bisquick also note that this bread is nice toasted, but I think I would only try that if I had a toaster oven; my bread, while quite good, was a touch on the crumbly side, and I am not certain I would trust a slice to a regular toaster.
BTW, leftovers and crumbs, make for very nice croutons/salad or casserole sprinkles.