This basic Bakesquick™" Light and Flaky" Biscuit recipe lends itself to many "add on" variations for breakfast, lunch and dinner, like biscuits 'n gravy. Bake them and freeze them to keep on hand. Just pop in microwave for 10 seconds to defrost. They are your "biscuit ace" in the hole. See the reduced fat version and gluten free version, too.
TO MAKE 10 REGULAR SIZE BISCUITS OR SIX LARGE SIZE: Preheat oven to 425°F. Coat a cookie sheet or muffin tins with non-stick cooking spray. In medium-sized bowl combine inner bag of mix, 1/2 cup warm water, 4 Tablespoons (1/2 stick) softened butter, and 1/3 cup cream or sour cream. Stir just until blended. Drop dough by approximately 2 heaping Tablespoons each on cookie sheet in 10 mounds, 2" apart or place in greased or coated muffin tins. Bake for 10-12 minutes. DO NOT OVER BAKE. Ovens may vary. 2 net carbs per standard size biscuit, or 3 net carbs per large size biscuit.
TO MAKE 10 FORMED BISCUITS: Reduce water by 1 Tablespoon. Hand roll 2" round balls of dough. Place on cookie sheet and press down slightly, flattening to 3" rounds.