BUTTERMILK BISCUITS

2 1/2 cups Krusteaz Buttermilk Pancake Mix
1/3 cup water
1/4 cup butter, melted
1 egg

Preheat oven to 425 degrees F.

In medium bowl, stir together pancake mix and remaining ingredients until dough forms. Transfer dough to lightly floured surface. Roll out dough and fold in half; turn one quarter turn and roll to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place biscuits side by side with edges touching onto ungreased baking sheet.

Bake 10-12 minutes or until golden brown. Serve warm.

VARIATIONS:

CHEDDAR BISCUITS:
Prepare buttermilk biscuits as directed, adding 1 cup shredded cheddar cheese and 1 teaspoon dry mustard. Bake as directed.

SOUR CREAM AND DILL BISCUITS:
Prepare buttermilk biscuits as directed, substituting 1/2 cup sour cream for the water and adding 1 teaspoon dried dill weed. Bake as directed.

DROP BISCUITS:
Prepare buttermilk biscuit dough as directed. Drop dough by heaping tablespoons onto ungreased baking sheet. Bake at 425 degrees F 10-12 minutes.

Makes 9 (2 1/2-inch) biscuits
Source: Krusteaz