Cream Biscuits

Easy Cream Biscuits

I love these biscuits, because they can be made so quickly. They've got a delicious, fluffy inside & a nice, crunchy outside. As with any biscuits or cookies (or biscotti, etc etc), I recommend using parchment paper to line the baking sheet; it makes for an evenly browned/cooked bottom.

• 1  package quick active dry yeast
• 1/4  cup warm water (105º to 115º)
• 1  tablespoon sugar
• 2  cups Bisquick® Original baking mix
• 1/2  cup half-and-half

 

1. Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in baking mix and half-and-half until dough forms.
2. Turn dough onto surface lined with parchment paper, cover with another layer of parchment paper & roll out. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in baking mix. Place on cookie sheet lined with parchment paper. Cover and let rise in warm place about 30 minutes or until soft and puffed.
3. Heat oven to 425º. Bake 8-10 minutes or until golden brown. Serve warm.