BUTTER BISCUITS
1/3 cup firm margarine or butter
2 1/2 cups Bisquick baking mix
2/3 cup milk
Heat oven to 450 degrees F.
Cut margarine into 1/4-inch pieces; toss with baking mix until coated. Add milk; stir just until milk is absorbed. Turn dough onto cloth-covered surface well dusted with baking mix; gently roll to coat. Shape into ball; knead 5 times.
Pat lightly to 1/2-inch thickness. Cut with 3-inch cutter dipped in baking mix. Place with sides touching on ungreased cookie sheet.
Bake about 9 minutes or until golden brown. Brush hot biscuits
with melted margarine or butter if desired.
VARIATIONS:
DROP BUTTER BISCUITS:
Decrease baking mix to 2 1/4 cups. After stirring, drop by spoonfuls onto un- greased cookie sheet. Bake about 10 minutes. 10 biscuits.
NO-CHOLESTEROL BUTTER BISCUITS:
Use margarine and substitute skim milk for the milk.
Makes 8 biscuits
From: Recipelink.com
Source: Recipe booklet: Bisquick Family Favorites - 60 years, Most-Requested Recipes, Betty Crocker Creative Recipes No. 62, November 1991
1/3 cup firm margarine or butter
2 1/2 cups Bisquick baking mix
2/3 cup milk
Heat oven to 450 degrees F.
Cut margarine into 1/4-inch pieces; toss with baking mix until coated. Add milk; stir just until milk is absorbed. Turn dough onto cloth-covered surface well dusted with baking mix; gently roll to coat. Shape into ball; knead 5 times.
Pat lightly to 1/2-inch thickness. Cut with 3-inch cutter dipped in baking mix. Place with sides touching on ungreased cookie sheet.
Bake about 9 minutes or until golden brown. Brush hot biscuits
with melted margarine or butter if desired.
VARIATIONS:
DROP BUTTER BISCUITS:
Decrease baking mix to 2 1/4 cups. After stirring, drop by spoonfuls onto un- greased cookie sheet. Bake about 10 minutes. 10 biscuits.
NO-CHOLESTEROL BUTTER BISCUITS:
Use margarine and substitute skim milk for the milk.
Makes 8 biscuits
From: Recipelink.com
Source: Recipe booklet: Bisquick Family Favorites - 60 years, Most-Requested Recipes, Betty Crocker Creative Recipes No. 62, November 1991
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