BUTTER BISCUITS
Heat oven to 450º

1/3 CUP FIRM BUTTER
2 1/2 CUPS BISQUICK BAKING MIX
2/3 CUP MILK

CUT margarine into ¼-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 ½-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. (or as I like, brush melted butter on biscuits before baking and sprinkle oregano,
parmesan cheese, and garlic salt on top)

8 biscuits

Drop Butter Biscuits:  Decrease baking mix to 2 ¼ cups.  After stirring, drop by spoonfuls onto
ungreased cookie sheet.  Bake about 10 minutes.  10 biscuits.
GLAZED CINNAMON ROLLS
Heat oven to 375º

2 TABLESPOONS SUGAR
1 TSP GROUND CINNAMON
2 1/2 BISQUICK BAKING MIX
2/3 CUP MILK
2 TABLESPOONS SUGAR
2 TABLESPOONS BUTTER, SOFTENED
GLAZE (SEE RECIPE ATTACHED)

GREASE rectangular pan, 13x9x2.  Mix 2 tablespoons sugar and the cinnamon; set aside.

MIX baking mix milk and 2 tablespoons sugar until dough forms.  If dough is too sticky, gradually mix in
enough baking mix (up to ¼-cup) to make dough easy to handle.    Turn dough onto surface well dusted
with baking mix;  gently roll to coat.  Shape into ball; knead 10 times.  Roll into rectangle, 15x9 inches;
spread with butter.  Sprinkle evenly with sugar mixture.  Roll up tightly, beginning at 15-inch side.  Pinch
edge of dough into roll to seal well.  Cut into 12 slices.  Place with cut sides down in pan.

Cool 5 minutes; remove from pan.  Spread Glaze over warm rolls.

1 dozen rolls
GLAZE
1 1/3 CUPS POWERED SUGAR
2 TABLESPOONS MILK

MIX until smooth