Time 14m Yield 5 biscuits, 5 serving(s) Number Of Ingredients 2 Steps:
Preheat oven to 450*. Stir ingredients until soft dough forms. Place on greased surface dusted with baking mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 2/12 inch cookie cutter dipped in baking mix. Place on ungreased cookie sheet. Bake 7-9 minutes or until golden brown.
Time 25m Yield 8 Number Of Ingredients 2 Steps:
Heat oven to 450°F. In medium bowl, stir ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Time 20m Yield 10 biscuits, 5 serving(s) Number Of Ingredients 2 Steps:
Mix together. knead gently on a lightly floured surface. Roll to about 1/2 to 3/4 inch thick and cut out biscuits (I use a jelly jar glass). Place on ungreased cookie sheet. Bake at 400°F for 12 to 15 minutes.
Time 20m Yield 10 Number Of Ingredients 2 Steps:
Heat oven to 450°F. In medium bowl, stir ingredients until soft dough forms; beat 30 seconds. If dough is sticky, gradually stir in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Press or roll until 1/2 inch thick. Cut into rounds with 2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place rounds. Bake 8 to 10 minutes or until golden brown.
Time 30m Yield 6 Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix baking mix, milk, eggs, sugar, and butter together in a bowl. Drop into 6 mounds on the prepared baking sheet. Bake in the preheated oven until golden, about 10 minutes. Let cool before splitting and filling.
Time 35m Yield 8 biscuits. Number Of Ingredients 7 Steps:
Preheat oven to 450°. In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in enough buttermilk just to moisten dough. , Turn onto a lightly floured surface; knead 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place in a large ungreased cast-iron or other ovenproof skillet. , Brush with milk. Bake until golden brown, 12-15 minutes.
