6 cups all purpose flour
3 tbsp. baking powder
2 tbsp. sugar
1 tbsp. salt
1 tsp. Baking Soda
1 cup butter/margarine/or shortening
In a large mixing bowl whisk and sift together the dry ingredients.
Using a pastry cutter, cut butter into flour mixture until it resembles coarse sand.
Store in an airtight container in the refrigerator for up to four months.
2 cups Bisquick mix
1 stick melted butter
1 cup sour cream
Preheat oven to 350 degrees. Spray a muffin tin with cooking spray, set aside.
*Stir together melted butter, bisquick mix and sour cream until ingredients are fully incorporated.
Bake for 25 to 30 minutes until lightly browned on top.
2 cups Bisquick
2/3 cup milk
2/3 cup cheddar cheese
1 tsp garlic powder, divided
¼ cup butter, melted
How to make it:
Preheat oven to 450, or 475 for high altitude
In a medium bowl, mix together the bisquick, milk, cheese, and ½ tsp garlic powder; beat for 30 seconds
Fill lightly-greased muffin tins with the mixture, filling up 2/3 of the way
Bake for 8-10 minutes or till the tops are nice and golden
Combine the melted butter and the remaining ½ tsp garlic powder; brush this over the warm biscuits.
• add sesame and poppy seeds into the dough mixture
• omit the garlic and use your favorite nut
• the add-in options are endless