I was very proud to serve our salads tonight. Everything was fresh from our garden! So cool. Lettuce, cucumbers and snap peas. Blake told me how cool it was that the basic Bisquick biscuits I made came from the garden too. Hmmm, I wish!
Bisquick Biscuits
1/3 c. butter
2 1/2 c. Original Bisquick® mix
2/3 c. milk
Butter or margarine, melted
Heat oven to 450ºF.
Cut firm butter into 1/4-inch pieces. Toss Bisquick mix and butter pieces with fork 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.
2 1/2 c. Original Bisquick® mix
2/3 c. milk
Butter or margarine, melted
Heat oven to 450ºF.
Cut firm butter into 1/4-inch pieces. Toss Bisquick mix and butter pieces with fork 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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