Bisquick "Danish"

Bisquick "Danish"

The older I become, the more I appreciate simpler things. Perhaps it's a sign of maturity and gained wisdom or more the result of my body getting older and just tiring more quickly. Grins, it doesn't matter. What I can say with certainty is these "Danish" are delightful. Of course they aren't going to taste like Danish made with puff pastry, but if you want something with a lot of wow power with little effort, these are for you.

I made two flavors, apricot and raspberry, and took them to work, and before I knew what had happened, people were cuing up to sneak away two at a time. No concerns about leftovers because there weren't any. However, when I make them for home, we do need to store leftovers overnight and wrapped in a tight container they are as good the next day, maybe a little softer, but still quite delicious.

EASY DROP DANISH

1/4 cup butter
2 tablespoons sugar
2 cups Bisquick (or similar brand or your DIY copycat mix)
2/3 cup milk (or half and half for a richer flavor or a mixture)
1/4 cup of preserves (of your choice)

Mix butter, sugar, and biscuit mix together until crumbly.  Stir in milk just until dough forms, probably like 25 strokes.  Don't overwork the dough or the biscuit can become tough.

Drop by rounded tablespoonfuls on greased, or parchment lined, sheet.  Make a shallow well in the center of each biscuit and fill the well with a teaspoonful or so of the preserves.

Bake at 450 degrees Fahrenheit for 15-20 minutes or until biscuits are a pleasing golden brown.

Drizzle with glaze while Danish are still warm from the oven.

Glaze
2/3 cup powdered sugar
1 tablespoon warm water (or enough to liquid to make the glaze easy to drizzle)
1/4 teaspoon vanilla

I drizzle the glaze from the tines of a fork.