| 1/3 | cup butter or margarine (firm) |
| 2 1/2 | cups Original Bisquick® mix |
| 2/3 | cup milk |
| Butter or margarine, melted |
| 1. | Heat oven to 450ºF. |
| 2. | Cut firm butter into 1/4-inch pieces. Toss Bisquick mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed (do not overstir). |
| 3. | Turn dough onto surface dusted with Bisquick mix. Knead 5 times. Pat to 1/2 inch thickness. Cut with 3-inch cutter. Place on ungreased cookie sheet with sides touching for soft sides or 2 inches apart for crispy sides. |
| 4. | Bake about 9 minutes or until golden brown. Brush with melted butter. |
| Heat oven to 475ºF. Stir 1/4 cup Gold Medal® all-purpose flour into Bisquick mix. Bake about 11 minutes. |
|
| For tender biscuits, knead only five times. That's just enough to make the dough smooth and well coated so it's no longer sticky. |
|
| Don't like to knead dough? Make drop biscuits by decreasing the Bisquick mix to 2 1/4 cups and skipping the kneading step. Drop dough by spoonfuls onto the cookie sheet, and bake for about 10 minutes. You'll get 10 drop biscuits. |
Nutrition Information:
250 ( 145 ); 16 g ( 6 g); 20 mg; 590 mg; 24 g ( 0g); 3 g 6 %; 0%; 8 %; 6 % 1 1/2 ; 3