Ingredients
1 pkg. quick-acting dry yeast
1 Tbsp. sugar
1/4 c. warm water
2 c. Bisquick
1/4 c. milk
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
Professional gel colors — intense color without thinning batter
Soft elastic gel that re-melts and re-sets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
Professional gel colors — intense color without thinning batter
Soft elastic gel that re-melts and re-sets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Dissolve yeast and sugar in warm water in medium bowl. Mix in Bisquick and milk until dough forms. Gently smooth into ball on surface dusted with baking mix. Knead 10 times. Roll 1/2-inch thick. Cut with 2-inch biscuits cutters dipped in baking mix. Place on ungreased cookie sheet. Let rise about 30 minutes or until soft and puffed. Heat oven to 425°. Bake 6 to 8 minutes until golden brown.