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Steps
1
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.
2
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.
3
Bake 8 to 10 minutes or until golden brown.
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These rolled biscuits were originally called "Lightning Quick Biscuits" because they could be hastily thrown together for "unexpected guests or an impromptu luncheon or supper."
Rolled Water Biscuits: Stir 2 1/3 cups Bisquick mix and 2/3 cup cold water until soft dough forms; beat 30 seconds.
Dropped Milk Biscuits: After beating, on ungreased cookie sheet, drop dough by 10 spoonfuls
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