CUT cold butter into 1/4 inch cubes. Toss baking mix and butter cubes with fork until coated. Add milk; stir just until milk is absorbed (do not overstir).
TURN dough onto cloth-covered board generously dusted with baking mix; roll to coat. Fold and knead dough 5 times; pat lightly to 1/2 inch thickness. Cut with floured 3 inch cutter; place on ungreased cookie sheet with sides touching.
DROP butter biscuits- After stirring drop dough by spoonfuls onto ungreased cookie sheet.
BAKE until golden brown, about 9 minutes. Brush with melted butter.
Yeild- 8 biscuits
DROP biscuits- Bake 10 minutes.
10 biscuits.
Originally Submitted
8/5/2010
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