2⁄3 cup milk, your choice
1⁄2 cup unsalted butter, cold
1 pkg Quick Biscuit Mix
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- In a small bowl, whisk egg with milk. Set aside.
- Cube butter; place in a large bowl with mix. Using a fork or a pastry blender, cut butter until it’s the size of small peas. Add egg mixture and stir until evenly moistened.
- Scoop dough into 8 mounds, about 1⁄4 cup each. Place on pan and bake until golden-brown, 17–20 min.
Per serving (1 biscuit): Calories 250, Fat 13 g (Saturated 8 g, Trans 0.4 g), Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 31 g (Fibre 1 g, Sugars 3 g), Protein 3 g.
Pairs deliciously with Home-Style Chicken Stew—double up on veggies and omit potatoes.
For perfectly even biscuits, use Prep Pro Scoop (1⁄4 cup) and scrape scoop to level on the side of the bowl.