From the kitchen of One Perfect Bite...I haven't capitulated, although tonight's feature might lead you to believe I've lowered my standards. There is no need to worry. I'm still a proponent of from scratch cooking. While I still won't use commercial mixes, I have been known to create my own version of some of the more popular products, like Bisquick, because they make my life so much easier. I like to use them when we are at the lake and barbecues and berries beg for biscuits or beds of shortcake to complete the meal. This copycat recipe for Bisquick first appeared in the food section of the Kansas City Star and I have been making and baking with it for several years now. It is a snap to put together and it makes quick work of summer sides that can be difficult to prepare in small or poorly equipped kitchens. I also use it to make quick coffee cakes and muffins on Sunday morning. It is really easy to make and it can be stored for up to four months if it's refrigerated. I used the mix to make the savory muffins that are part of tonight's feature. I wanted something quick and easy to serve with a French vegetable soup and these savory muffins filled the bill. I do hope you will both the mix and the muffins. Here is how they are made.
