Whenever I acquire a new recipe from a friend, a stranger on the street, the newspaper, a magazine, or the internet, I place it in a large plastic envelope. This is my "To-Cook File". Sometimes recipes hang out in this poly pack for months, but once I've prepared the food item, the recipe either goes into the trash or into one of my large recipe binders. According to my husband, one of my bad habits is trying a new recipe, getting lots of positive feedback from my family, filing the recipe, and then never making it again. Really? I beg to differ, although I do agree that there are more recipes than time in my life now that I've expanded my culinary horizons to the land of blogs and tweets.
dry buttermilk which took me a few weeks to locate in the grocery store, but, as usual, HEB came through for me and I found a container of it in the baking aisle. This recipe also calls for Bisquick, so someday when I'm feeling particularly ambitious or when all my kids are in college, whichever comes first, I would love to merge this recipe with another biscuit recipe that does not use Bisquick, but for now this iconic baking mix works just fine.
stay-cation or when you want to be reminded of your family's last road trip.
3 1/2 cups Bisquick
4 Tablespoons dry buttermilk
1 cup water
1 1/2 teaspoons sugar
1 12 Tablespoons butter, melted
additional melted butter for brushing
- Preheat over to 400 degrees.
- Mix the Bisquick, dry buttermilk, water and sugar together in a bowl.
- Add the melted butter int the batter. Stir until a soft dough forms.
- Turn dough out onto a well floured work surface. Knead 20 times and don't be afraid to get additional flour into the dough.
- Roll dough to 1/2 inch thick or thicker if you prefer towering biscuits.
- Place biscuits close together on an ungreased baking sheet or stone. Brush tops with melted butter.
- Bake 8 to 10 minutes our until biscuits are puffed up and golden brown.
- Brush tops with more melted butter.