2 1/4 Cups of Bisquick
2/3 Cup of Butter Milk
1 teaspoon of sugar
1 tablespoon of melted butter
extra melted butter for brushing on top of biscuits
I make thick biscuits so I usually have 8 in my batch.
Preheat oven to 450 degrees. I always bake them in a cast iron skillet (a cookie sheet will work) but somehow it just seems more southern like my great-grandma made them if I cook them in a skillet.
When using my skillet I place about a tablespoon of shortening in the pan and let it melt in the oven while it is preheating.
Mix the Bisquick, buttermilk and sugar together in a bowl. Add the melted butter into batter and stir until a soft dough forms. turn out dough onto a well floured working surface. Knead 20 times(this is a very forgiving dough) and don't be afraid to get the additional flour into the dough. I usually roll the dough to about a 3/4 inch thickness.. this is your preference. and cut them out with a round cutter or a glass. Place close together in the skillet you should hear it sizzle a little bit in the melted shortening. This will add a little crunch to the bottom crust(extra good) as I call it. bake for 8 to 10 minutes. brush the tops with melted butter as soon as you remove them from them oven.
when freezing a batch of dough I cut the biscuit rounds out and place them on a cookie sheet making sure that they DO NOT touch. I place the entire cookie sheet in the freezer until they are frozen solid and then put them in a storage bag. To cook the frozen biscuits I heat the oven to 425 degrees and cook them for 17 to 22 minutes watching them closely.
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