| Angel Cream Biscuits |
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Makes 12 biscuits
1 package quick active dry yeast
1/4 cup warm water (105° to 115°)
1 tablespoon sugar
2 cups Original bisquick®
1/4 cup half-and-half
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| Instructions |
| Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick and half-and-half until dough forms.
Turn dough onto surface generously dusted with Bisquick; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed.
Heat oven to 425°. Bake 6 to 8 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 450°. Bake 7-9 min.
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| Source: http://www.bisquick.com |
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