1. Heat oven to 400°. Stir Bisquick, milk and egg until soft dough forms. Place dough on surface sprinkled with Bisquick roll in Bisquick to coat. Shape into a ball knead gently just until smooth.
2. Roll or pat dough into 10 x 8-inch rectangle. Spread with margarine. Mix granulated sugar and cardamom sprinkle over dough. Roll up tightly, beginning at 10-inch side. Pinch edge of dough into roll to seal. Place sealed side down on ungreased cookie sheet. Cut roll at 1-inch intervals almost through to bottom, using scissors.
3. Bake about 20 minutes or until light brown. Mix powdered sugar and warm water until smooth drizzle over warm rolls.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Bake about 25 minutes.
NUTRITION FACTS: 1 Roll: Calories 185 (Calories from fat 65) Fat 7g (Saturated 2g) Cholesterol 20mg Sodium 470mg Carbohydrate 27g (Dietary Fiber 0g) Protein 3g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 6% Iron 6% DIET EXCHANGES: 2 Starch 1 Fat
BETTY'S TIP Cardamom belongs to the ginger family and is the characteristic spice used in many Scandinavian baked goods. Although there's no true substitution, you can use 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg for the cardamom in this recipe.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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