My Mom used to make Bisquick biscuits when we were kids – they were quick and delicious and a great last minute addition to round out a weeknight supper. I love them hot from the oven served alongside soup or a hearty stew, and if you add an extra tablespoon of sugar you can cover them with fresh strawberries or peaches and whipped cream for a quick dessert.
2 C. all-purpose flour
1 T. double-acting baking powder
1 T. sugar
1 t. kosher salt
½ t. baking soda
4 T. cold butter, cubed
1½ C. buttermilk
2 T. butter, melted
9-inch round pie plate, greased.
Preheat the oven to 450º. Place dry ingredients in the bowl of a food processor or standing mixer, and pulse to combine. Scatter the butter cubes over the dry ingredients, and pulse or mix until the mixture resembles coarse cornmeal. Add the buttermilk and mix until just incorporated.
Use an ice cream scoop to scoop out the dough and drop into the pie plate to form 12 biscuits. The biscuits can be touching one another. Dust the tops of the dough pieces with some flour, then brush the tops with the melted butter. Bake until the biscuits are a deep golden brown, about 15 minutes. Serve hot with butter, butter and honey, or jam.