Cut butter into 1/4-inch pieces. Toss Bisquick mix
and butter pieces with a pastry cutter until
coated. Add milk; stir just until milk is absorbed
(do not overstir).
Turn dough onto surface dusted with Bisquick mix.
Knead 5 times. Pat to 1/2 inch thickness. Cut with
3-inch cutter. Place on ungreased cookie sheet
with sides touching for soft sides or 2 inches
apart for crispy sides.
Bake about 9 minutes or until golden brown. Brush
with melted butter.
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