Eggnog Bisquick Biscuits By Cin Food

EGGNOG BISCUITS

Steps:

• In a small bowl, combine biscuit mix and eggnog just until moistened. Turn on a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place 2 in. apart on a greased baking sheet. Sprinkle with nutmeg. Bake at 450° for 8-10 minutes or until lightly browned. Serve warm.

EGGNOG-BISQUICK BISCUITS BY CIN

Steps:

• 1. Pre-heat your oven to 400°F. Melt 1/2 c butter. Pour half of the melted butter into a baking dish and set aside. Reserve rest for later.
• 2. In a small mixing bowl place 2 c Bisquick. Now make a well in the middle of the Bisquick and pour in your eggnog a bit at a time, stirring together, to get a wet sticky batter.
• 3. You don't want it dry, but not too wet either (use as much as needed).
• 4. Drop biscuit dough by spoonfuls into the baking dish, with the melted butter already in it. Press down a bit with the back of a buttery spoon (not too flat though).
• 5. Now pour the reserved melted butter over the biscuits (being sure each biscuit get some). Bake for 12-to-14 minutes, until golden brown.
• 6. I made 6 nice size biscuits.

BISQUICK BISCUITS

Steps:

• Preheat oven to 450*.
• Stir ingredients until soft dough forms.
• Place on greased surface dusted with baking mix.
• Knead 10 times.
• Roll dough 1/2 inch thick.
• Cut with 2 2/12 inch cookie cutter dipped in baking mix.
• Place on ungreased cookie sheet.
• Bake 7-9 minutes or until golden brown.

EGGNOG BISCUITS

Steps:

• In a small bowl, combine biscuit mix and eggnog just until moistened.
• Turn onto a lightly floured surface; knead 8-10 times.
• Pat or roll out to 1/2 inch thickness; cut with a floured 2-1/2 inch biscuit cutter.
• Place 2 inches apart on a greased baking sheet.
• Sprinkle with nutmeg.
• Bake at 450 degrees for 8-10 minutes or until lightly browned.
• Serve warm.

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees F.
• Line large cookie sheet with parchment.
• Sift dry ingredients into a large bowl.
• Cut in butter using pastry blender or fingers until mixture resembles fine meal.
• Beat buttermilk and egg in a small bowl to blend; add to dry ingredients and mix until just combined - do not overmix.
• Roll dough out on lightly-floured surface to 1 inch thick round.
• Cut out biscuits using floured 2-inch cutter.
• Gather and re-roll scraps; cut out additional rounds.
• Transfer to cookie sheet, spacing 1 inch apart.
• Bake until golden-brown, 25-30 minutes.
• Cool biscuits slightly before serving with lots of butter.