2 c. Bisquick
1/2 c. cold water
3 tbsp. butter, softened
1/3 to 1/2 c. grated Parmesan cheese

Heat oven to 425 degrees. Mix Bisquick and water until soft dough forms. Beat vigorously 30 seconds. Turn onto surface well floured with Bisquick. Gently roll in Bisquick to coat; shape into ball. Knead 10 times.

Roll or pat into 12 inch circle. Spread with butter; sprinkle with cheese. Cut into 12 wedges. Roll up beginning at rounded edges. Place rolls with points underneath on ungreased cookie sheet; curve slightly. Bake until golden brown, 10-12 minutes. 12 minutes.

Do ahead tip: Rolls can be refrigerated for up to 3 hours before baking.