⅔cupmilk(At least 2% milkfat, see notes for skim and non-fat)
2tablespoonsbuttermelted
Instructions
Preheat oven to 425ºF. Grate very cold, unsalted butter and place in the fridge or freezer until needed. You can also use a food processor or pastry blender to combine the ingredients.
Using a medium-sized bowl, add dry ingredients and stir well to combine. Create a well in the center of the Bisquick mixture. Pour in the milk and add grated butter to the well, and stir, just until the dough comes together and away from the walls of the bowl (about 30 seconds). If biscuit dough is difficult to stir, add 1-2 Tbsp of milk. For flaky, tender biscuits, do not over mix.
Grease or line the baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop the batter onto the prepared baking sheet 2" apart. This recipe makes 6-8 biscuits.
Bake for 10 - 12 minutes, until golden in color. Brush biscuits with melted butter and serve warm.
Notes
Make your own Bisquick with my DIY baking mix recipe (linked). To use Gluten-Free Bisquick, be sure to follow the substitution directions on the Bisquick box.
For 1% skim and non-fat milk: increase butter to 1/2 cup.
Using lightly frozen, cold butter works easiest for grating.
Store leftovers in a sealed bag at room temperature for up to 3 days.They will keep well in the freezer for up to 3 weeks. Wrap in aluminum foil and seal in a freezer-safe zipper bag. Reheat from frozen by baking in a 350 degree Fahrenheit preheated oven for about 10 minutes.