I am such a sucker for biscuits. If I’ve made a pot roast and I haven’t got biscuits to go with it, dinner will literally go on hold until the emergency is remedied. I used to buy the Pillsbury canned biscuits that you just throw in the oven at the last minute. Honestly, I think those are delicious. They really are.
But once I found this recipe, I never went back. Firstly they taste AMAZING!!! Secondly they are a healthier. And thirdly they are so quick and easy you’ll freak out.
All you do is mix pancake mix, water, an egg, and a little butter together, and you’re on your way to nice fluffy, moist, perfect biscuits.
Take your favorite cookie cutter and make fun shapes with the kids. We like flowers and hearts in this family, but there is no one stopping you from going with dinosaurs or trucks. Or the traditional circle.
Or….you can make little mini-sized biscuits using the mini clay cutters you used for the Christmas Gummies recipe or the Valentine Gummies recipe.
If your dough is too dry, you can add a touch more water, but don’t go crazy. Biscuit dough is meant to be a bit on the dry side.
Pop them in the oven at 425 for 8 – 9 minutes. My trusty Pampered Chef bar pan does the trick every time.
And there you have it! Fresh off the press. In my professional biscuit making opinion, it’s OK to pull these out of the oven ever-so-slightly underdone. They will continue to cook even while cooling off, and there are few things more exquisite than a biscuit with a middle so tender it might have even been undercooked only a minute ago.
- 3 cups Krusteaz pancake mix
- ⅓ cup water
- ¼ cup softened butter
- 1 egg
- Preheat the oven to 425.
- Mix all the ingredients together until you have a nice soft dough. Lumps are OK.
- Sprinkle a little flour on a countertop or cutting board and roll the dough out to about ½ inch thick.
- Cut out shapes with cookie cutters and place on a cookie sheet.
- Bake for about 8 - 9 minutes or until golden brown.