Buttermilk Biscuits

By laynebass

Ingredients

• 2 1/2 cups Krusteaz Buttermilk Pancake Mix
• 1/3 cup water
• 1/4 cup butter, melted
• 1 egg

Details

Adapted from krusteaz.com

Preparation

Step 1

Preheat oven to 425°F. In medium bowl, stir together pancake mix and remaining ingredients until dough forms. Transfer dough to lightly floured surface. Roll out dough and fold in half; turn one quarter turn and roll to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter. Place biscuits side by side with edges touching onto ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.
Makes nine, 2 1/2-inch biscuits.

Variations:

Cheddar Biscuits: Prepare buttermilk biscuits as directed, adding 1 cup shredded cheddar cheese and 1 teaspoon dry mustard. Bake as directed.

Sour Cream & Dill Biscuits: Prepare buttermilk biscuits as directed, substituting 1/2 cup sour cream for the water and adding 1 teaspoon dried dill weed. Bake as directed.

Drop Biscuits: Prepare buttermilk biscuit dough as directed. Drop dough by heaping tablespoons onto ungreased baking sheet. Bake at 425°F 10-12 minutes.