BISQUICK ROLLED BISCUITS

2 1/4 cups Bisquick baking mix
2/3 cup milk

Mix baking mix and milk until soft dough forms; beat vigorously 30 seconds. If dough is too sticky, gradually mix in enough baking mix (up to 1/4 cup) to make dough easy to handle.

Turn onto cloth-covered board well dusted with baking mix. Gently roll in baking mix to coat; shape into a ball. Knead 10 times. Roll 1/2 inch thick. Cut with 2-inch butter dipped into baking mix.

Bake on ungreased cookie sheet until golden brown, 8 to 10 minutes.

VARIATIONS:

WATER BISCUITS:
Mix 2 1/3 cups Bisquick Original baking mix and 2/3 cup cold water until soft dough forms; beat 30 seconds. Turn onto surface well dusted with baking mix. Continue as directed.

DROP BISCUITS:
After beating, drop by 10 to 12 spoonfuls onto ungreased cookie sheet. Bake as directed.

High altitude directions (3500 to 6500 feet): Heat oven to 475 degrees F.

Make 10-12 biscuits
Source: Bisquick Box