Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Rebecca Kracke Gordon of our Test Kitchens keeps a dozen or two of these tasty gems in the freezer for drop-in company.

Recipe by Southern Living December 2004

Gallery

Recipe Summary

prep:
10 mins
bake:
9 mins
total:
19 mins
Yield:
Makes about 2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together baking mix, buttermilk, and 5 tablespoons melted butter just until blended.

    Advertisement
  • Turn dough out onto a lightly floured surface, and knead 1 to 2 times. Pat to a 1/2-inch thickness; cut with a 1 1/2-inch round cutter, and place on lightly greased baking sheets.

  • Bake at 450° for 7 to 9 minutes or until lightly browned. Brush tops evenly with remaining 1 tablespoon melted butter.

  • Note: For testing purposes only, we used Bisquick all-purpose baking mix.

  • To make ahead: Freeze unbaked biscuits on a lightly greased baking sheet 30 minutes or until frozen. Store in a zip-top plastic freezer bag up to 3 months. Bake as directed for 8 to 10 minutes.

  • Cranberry-Orange-Glazed Biscuits: Decrease baking mix to 2 cups plus 2 tablespoons. Add 1/2 cup chopped dried cranberries to baking mix. Prepare dough, and bake as directed. Omit 1 tablespoon butter for brushing biscuits after baking. Stir together 6 tablespoons powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon grated orange rind. Drizzle evenly over warm biscuits.

  • To make ahead: Freeze unbaked biscuits on a lightly greased baking sheet 30 minutes or until frozen. Store in a zip-top plastic freezer bag up to 3 months. Bake as directed for 8 to 10 minutes or until lightly browned. Proceed with recipe as directed.

Advertisement
Advertisement