BEST KEPT SECRET BISCUITS

Note from source: Biscuits taste like the ones served at Popeye's chicken restaurants.

1 egg, beaten
1 tablespoon cold water
4 cups Bisquick baking mix
1/4 pound cold butter, sliced into bits
2 tablespoons sugar
1 cup buttermilk (no substitutes)

Preheat oven to 450 degrees F. Greased two (8-inch round) layer cake tins.

Prepare egg wash by mixing the egg with 1 tablespoon water; set aside.

In a large mixing bowl, combine biscuit mix with butter. Sprinkle on sugar and work this into the texture of fine gravel, using a wire whisk. Bear down hard on the whisk through the biscuit mixture, twisting the whisk a full turn as you do, over and over until the bits of butter are barely noticed.

Work in the buttermilk with a sturdy spoon.

Dip your kneading hand in some additional biscuit mix for enough to knead the dough in the bowl until smooth and elastic.

Pat it out on a sheet of waxed paper to a 1-inch thick rectangle (or square or circle). Cut into 1 1/2-inch biscuits. Rework scraps of dough. 4 cups Bisquick makes about 18 biscuits.

Dip each biscuit in the egg wash to coat tops and sides, but not bottoms. Place biscuits 1/4-inch apart prepared cake tins, starting with a biscuit in the center and the remaining biscuits around the center.

Bake in a preheated 450 degree F oven for 20 to 22 minutes until golden brown.

Makes 18 biscuits
From: Gloria Hernandez, Corona, CA.
Adapted from source: Riverside Press-enterprise, Cook and Tell by Liz; 3-31-99