Instructions: Preheat oven to 450°Lightly grease a cookie sheet. Pour mix into a bowl and add 1 2/3 cups milk or 1 3/4 cups buttermilk or 1 1/2 cups water. Mix gently just until all dry mix is incorporated. Dough should be sticky to the touch.Sprinkle flour on a clean flat surface.Turn the dough out onto the floured surface and sprinkle a little bit of flour on the dough. Knead a few times very gently. Roll out to about 1/2″ thick with a floured rolling pin or just pat softly till about 1/2″ thick. Do not overwork the dough or the biscuits will be tough and/or won’t rise well.Using a round 3″ cookie cutter that has been dipped in flour (or cut squares with a knife dipped in flour) cut biscuits from dough. Place on cookie sheet with sides barely touching. Bake for 12-14 minutes or till golden brown. (For Drop Biscuits: Instead of turning the dough out and kneading it, using two spoons, drop 10-12 mounds of soft dough onto the baking sheet. Bake similarly.) Optional: Brush tops of biscuit dough before baking with cream or melted butter. You could also brush with melted butter after baking to take it up a notch.

Ingredients: enriched bleached flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), palm oil, salt, Contains less than 2%: corn syrup solids, baking soda, sodium aluminum phosphate, sugar, sodium caseinate, mono & diglycirides, chocolate chips. Contains allergens: wheat, milk.May contain: egg, soy.