There’s nothing that can quite compare to the aroma of biscuits in the oven. If you feel that you don’t have time to prepare delicious biscuits from scratch, or if you don’t know how, just grab the box of Bisquick and a little milk, and you’re well on your way. Although you can roll the dough and cut it with the rim of a drinking glass or a round cookie cutter, this method produces huge, fluffy, Old South style “cathead” biscuits. The best way to serve these heavenly morsels is split and smothered with gravy, right next to the bacon, sausage and grits for a hearty down-home breakfast.
Preheat the oven to 450 degrees. Open a dish towel, and spread it out in a serving bowl.
Combine 2 ¼ cups Bisquick Original Baking Mix and 2/3 cup cold milk in a large mixing bowl. Stir with a wooden spoon to form a soft dough.
Sprinkle a little Bisquick on your flat working surface and turn the dough onto it. Knead it 10 times.
Pinch off a piece of dough a little larger than a golf ball. Roll it into a rough ball and hold it in the palm of your hand. Pat it and gently flatten it to about 1/2-inch thick. Repeat for the rest of the dough.
Place the biscuits 2 inches apart on an ungreased cookie sheet. Bake them until they’re golden brown, about 8-10 minutes.
Quickly remove the biscuits from the cookie sheet with a spatula and place them on the towel in the serving bowl. Cover them with the ends of the towel to keep them piping hot.