Egg Free, Dairy Free, Nut Free Biscuit Topped Ham, Peas, and Potatoes

Another quick and easy to throw together casserole. My girls love anything with biscuits. We all loved this simple meal.

Biscuit Topped Ham, Peas, and Potatoes

1 pound cooked cubed ham
1 can creamed corn
1 can peas
2 cans diced potatoes
2 tsp pepper
1 tsp salt
1 1/2 cups Bisquick baking mix
1 1/4 cups soy milk
1-2 tbsp Italian seasoning

Combine the ham, creamed corn, peas, potatoes, pepper, and salt in a sprayed 8x11 baking dish. In a separate bowl, combine the Bisquick, soy milk, and Italian seasoning. Spread the biscuit mixture evenly over the top of the other ingredients. Bake at 350 for 40 minutes or until the biscuit topping is golden and cooked through.

Egg Free, Dairy Free, Nut Free Quick and Easy Personal Bisquick Pizza

We love Jazzy's Favorite Pizza. I needed to make a quick personal pizza for Jazlyn to bring along on a field trip that was serving pizza. We topped this pizza with tomato sauce, Italian seasoning, pepperoni, bacon bits, and safe cheese. I cooled the pizza, cut it into fourths then wrapped placed the quarters in an airtight container before placing it in the cooler. This pizza was the perfect size (a little bigger than a Pizza Hut personal pan pizza) and she loved it. It was so simple and yummy that she requested it a few days later to bring along for her youth group lunch. I'm so happy to have a recipe that is great served cold and can be made in just a few minutes.

Quick and Easy Personal Bisquick Pizza

3/4 cup Bisquick
1/4 cup water
A few tablespoons tomato sauce
Italian seasoning, optional
Toppings desired (ground beef, diced sausage, diced ham, bacon, pepperoni, safe cheese, peppers,
         onions, olives, pineapple, etc.)

Combine the Bisquick and water to form a soft dough. Mix in additional Bisquick or water until the dough is not too dry or too sticky. Place the dough on a sprayed foil lined baking sheet. Pat and stretch the dough to form a circle crust for the pizza that is 1/4-1/2" thick. Spread the tomato sauce over the dough. Sprinkle with the Italian seasoning. Top with any toppings you desire. Bake at 425 for 6-8 minutes or until the crust is golden.
*  Wonderful served warm or cold.

Egg Free, Dairy Free Flattened Drop Biscuits

These biscuits are perfect for topping with chicken and vegetables, creamed sausage, chili, etc.

Flattened Drop Biscuits

2 1/4 cups all purpose baking mix (I use Bisquick)
1 1/4 cups soy milk

Thoroughly combine both of the ingredients. This batter will be thin and spread when dropped by spoonfuls onto a sprayed foil lined baking sheet. Bake at 450 for 10-12 minutes or until lightly golden.
*  This recipe makes about 16-18 biscuits, depending on the size you make them. However, you can easily double or triple this recipe.

Egg Free, Dairy Free Chicken Corn Cobbler

This Chicken Corn Cobbler is very delicious and hearty. We loved the chicken, potato, and corn filling topped with the fluffy biscuits.

Chicken Corn Cobbler

2 cups cooked diced or shredded chicken
1 can creamed corn
1 can corn
1 can diced potatoes
1 1/2 cups Bisquick baking mix
3/4 cup soy milk

Combine the chicken, creamed corn, corn, and potatoes in a sprayed 8x11 baking dish. In a separate bowl, combine the Bisquick and soy milk. Drop by spoonfuls onto the chicken mixture. Bake at 350 for 40 minutes or until the biscuits are golden and cooked through.

Pepperoni Garlic Drop Biscuits

My go to recipe for biscuits is our Drop Biscuits. If we want something a little different or with some extra flavor, I made these Pepperoni Garlic Drop Biscuits. They are perfect with spaghetti. My girls can't get enough of them.

Pepperoni Garlic Drop Biscuits

2 1/4 cup Bisquick baking mix
2/3 cup soy milk
Pepperoni to taste (I use about 30 slices cut into fourths)
Garlic powder or garlic salt to taste (I use 1 tbsp garlic salt)

Thoroughly combine all of the ingredients. Drop by spoonful onto a foil lined baking sheet. Bake at 450 for 8-10 minutes or until golden brown.
*  The biscuits pretty much retain the shape they are placed it. If you want prettier biscuits like the midde and bottom pictures, smooth out the biscuit mounds first before baking.
*  This recipe makes about 13 biscuits, depending on the size you make them. However, you can easily double or triple this recipe.
*  If you want more of a garlic flavor, you can brush the hot biscuits with melted dairy free margarine mixed with garlic salt or garlic powder.

Egg Free, Dairy Free Chicken and Dumplings

This is a great hearty meal that my girls couldn't get enough of. They especially loved the fluffy dumplings. Leftovers reheat perfectly.

Quick and Simple Chicken and Dumplings

6 tbsp dairy free margarine

½ cup flour
1 tsp salt
1 tsp pepper
2 cups chicken broth
2 cups cooked diced or shredded chicken
2 cans mixed vegetables
2 cups Bisquick baking mix
1 cup soy milk

Melt the margarine in a large saucepan over medium heat. Whisk in the flour, salt and pepper. Add the broth then whisk until thoroughly combined and thickened. Stir in the chicken and vegetables then bring to a boil over low heat. Meanwhile, combine the Bisquick and soy milk in a separate bowl until a soft dough is formed. Drop the dumpling mixture by spoonfuls on top of the boiling chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook an additional 20 minutes or until the dumplings are cooked through.

Egg Free, Dairy Free Biscuit Topped Chicken Casserole

This all-in-one casserole is fast and easy to prepare. The girls especially liked the biscuit topping.

Biscuit Topped Chicken Casserole

1 lb cooked diced chicken
1 can peas
1 can corn
1 can pork gravy (I use Campbell's)
2 cups Bisquick baking mix
1 cup soy milk
1 tbsp Italian seasoning

Combine the chicken, peas, corn and gravy in a 9x13 baking dish. In a separate bowl, combine the Bisquick, soy milk and seasoning. Spread the Bisquick mixture evenly over the chicken mixture. Bake at 350 for 30 minutes or until the topping is cooked through and lightly browned.
*  If desired, you can use an 8x8 baking dish and only use half of the Bisquick mixture.

Egg Free, Dairy Free Biscuit Topped Chicken Pie

My family loves biscuits, so this was a perfect all in one meal. The leftovers reheat perfectly.

Biscuit Topped Chicken Pie

2 cans mixed vegetables or any desired
1 can gravy (I use campbell's pork or turkey because their chicken gravy is not safe)
2 cups cooked and diced chicken breast
2 tsp Italian seasoning
1 chicken bouillon cube dissolved in 1/4 cup hot water
2 1/2 cups all purpose baking mix (I use Bisquick)
1 1/4-1 1/2 cups soy milk

Combine the vegetables, gravy, chicken, Italian seasoning and dissolved bouillon in a 9x13 baking dish. In a separate bowl, combine the baking mix and soy milk until the dough is a spreadable but thick consistency. Spread the biscuit mixture evenly over the chicken mixture. Bake at 350 for 30-35 minutes or until the biscuit topping is cooked through.
*  You can bake this meal in an 8x8 baking dish, using the same amount of the bottom mixture. However, use only 1/2 the amount of the biscuit topping.
*  You can substitute the chicken with cooked ground beef, sausage, ham or any meat desired.

Egg Free, Dairy Free Pigs in a Blanket

My mom made these all of the time for us. Now my kids love them too. They freeze really well, so I always make a big batch so we have leftovers.

Pigs in a Blanket

2 cups baking mix (I use Bisquick)
12 safe hot dogs (I use Ballpark)
1/2 cup cold water

Combine the baking mix and cold water until thoroughly combined. Knead the dough until smooth. Shape a portion of the dough around each of the hot dogs. Place the hot dogs on a foil lined baking sheet. Spray lightly with cooking spray. Bake at 450 for 15 minutes or until they are lightly browned.
*  You can leave the ends of the hot dog exposed or cover the hot dogs completely with the dough.
*  These Pigs in a Blanket really well and reheat in the microwave. However, they stay better in the freezer when the hot dogs are completely covered with the dough.

Egg Free, Dairy Free Drop Biscuits

This is the recipe I use the most when I make biscuits. It calls for only 2 ingredients and start to finish they are ready within 15 minutes.

Drop Biscuits

2 1/4 cup all purpose baking mix (I use Bisquick)
2/3 cup soy milk (this also works great with rice milk)

Thoroughly combine both of the ingredients. Drop by spoonful onto a foil lined baking sheet. Bake at 450 for 8-10 minutes or until golden brown.
*  The biscuits pretty much retain the shape they are placed it. If you want prettier biscuits like the midde and bottom pictures, smooth out the biscuit mounds first before baking.
*  This recipe makes about 13 biscuits, depending on the size you make them. However, you can easily double or triple this recipe.
*  Crumbled bacon, diced pepperoni, garlic salt or another favorite seasoning can be stirred into the batter.
*  If desired, you can brush the hot biscuits with a melted dairy free margarine. You can also mix a little garlic salt or other favorite seasoning with the melted margarine.
*  We prefer these biscuits plain, served with dairy free tub margarine for everyone to add for themselves. Jazzy and I also like to sprinkle garlic salt over the margarine.

Egg Free, Dairy Free, Nut Free Mexican Churros

In my house, anything with cinnamon is popular. This fried dough coated with a cinnamon sugar coating is a nice treat. I like to make them when I already have oil heated from frying something else.

Mexican Churros

2 1/2 cups hot water
3 cups Bisquick baking mix
1 cup cinnamon sugar

Fill a deep frying pan 1 1/2" deep with oil. Place over medium high heat. Combine the water and Bisquick, stirring until the mixture becomes spongy. Roll the dough in your hands to form strips. Drop a few strips at a time in the hot oil, being careful not to crowd them. Cook until golden brown all over and the center is cooked through. Remove from the pan with hot dog tongs and place on paper towels for a few seconds to drain. Roll in the cinnamon sugar to coat.
*  Leftovers will stay a day or two in a Ziploc bag but they taste better fresh.

Egg Free, Dairy Free Pepperoni Breadsticks

These pepperoni breadsticks are quick and esay to prepare. We love these breadsticks with spaghetti or Crock Pot Pizza.

Pepperoni Breadsticks

2 cups all purpose baking mix
1/4 cup cold water
1/4 - 3/4 cup chopped pepperoni
1/8 - 1/4 cup dairy-free margarine, melted
Garlic salt or any seasonings desired

Combine the baking mix, water and pepperoni until a dough forms. Knead the dough 5 times. Roll the dough into a square or rectangle. Cut into the length and thickness of strips you desire (I made 28 strips). Twist the ends of each strip in opposite directions. Place the twisted strips on a foil lined baking sheet, pressing the ends onto the foil to fasten securely. Brush the strips generously with melted margarine and then sprinkle with any seasonings you desire (you can also mix the seasonings directly into the melted margarine). Bake at 425 for 10-12 minutes or until golden brown.
*  If desired, dip in pizza sauce.

Egg Free, Dairy Free Jazzy's Favorite Pizza

I make this several times a month. I usually make 2 at the same time so that I have plenty left over to freeze. I just wrap individual portions in foil then place them in a Ziploc bag. This recipe is very versatile so that you can make the pizza to suit your family's tastes. This pizza is so good you don't even miss the cheese.

Jazzy's Favorite Pizza

2 cups all purpose baking mix (I use Bisquick)
3/4 cup water
1-2 lbs cooked meat (ground beef, sasusage, ham, etc.)
Crumbled cooked bacon, optional
8 oz package pepperoni (I use Hormel)
Vegetables desired (peppers, onions, olives, etc.), optional
15 oz can tomato sauce
8 oz can tomato sauce

Combine the Bisquick and water to make a soft dough. Add more Bisquick or water for the correct consistency. The dough should not be too dry or too sticky. Pat the dough into a ball then pat and stretch the dough onto a lightly greased large baking sheet. The easiest way to do this is to take a small amount of the dough and work a corner at a time, going up the rim. Continue to pat the dough until the sheet is completely covered. Combine the meat and bacon with the tomato sauces. Spread the meat mixture over the dough. Top with the pepperoni and vegetables. Bake at 425 for 20 minutes or until the dough is cooked through and starting to brown.
*  If desired, you can spread the sauce over the crust first then place on the toppings. You can also spread the 15 oz can over the crust, top with the meat, spread over the 8 oz can of sauce then the rest of the toppings. Really, it is a matter of taste and how you want your final pizza to be.