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.
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
1 1/3 CUPS POWERED SUGAR
2 TABLESPOONS MILK
MIX until smooth