One gluten-free Bisquick baking mix recipe is peanut butter blossoms from Betty Crocker. The recipe calls for gluten-free Bisquick mix, and it contains sugar, butter, shortening, eggs, peanut butter and chocolate as the additional ingredients.
To make gluten-free Bisquick peanut butter blossoms, use granulated sugar, packed brown sugar, peanut butter, shortening, softened butter, an egg, unwrapped Hershey's Kisses milk chocolates and Bisquick's gluten-free mix.
Mix half a cup of granulated sugar with an equal amount of brown sugar and peanut butter in a large bowl. Add 1/4 cup of shortening with 1/4 cup of softened butter. Stir in the egg. Sift 1 1/2 cups of the gluten-free Bisquick mix into the mixture. Cover the bowl, and put the mix in the refrigerator for about an hour, or until it is firm. Preheat the oven to 375 degrees. In a smaller, separate bowl, pour in 1/4 cup of granulated sugar. Take the dough out of the refrigerator, and shape it into 1-inch balls. Roll the balls in the granulated sugar. Put the balls on a cookie sheet. Bake them for at least eight minutes, or until they are a light golden brown. Put a Hershey's chocolate piece on top of each cookie, pressing down until the cookie cracks along the edges. Let the cookies cool on a rack.