1/3 c. firm butter
2 1/2 c. Bisquick baking mix
2/3 c. milk
butter, melted

Preheat oven to 450 degrees. Cut firm butter into 1/4 inch pieces. Toss baking mix and butter pieces with fork until coated. Add milk; stir just until milk is absorbed. (Do not over stir.)

Turn dough onto cloth covered board generously dusted with baking mix; roll to coat. Fold and knead dough 5 times; pat lightly to 1/2 thickness. Cut with floured 3 inch cutter; place on ungreased cookie sheet with sides touching. Bake about 9 minutes or until golden brown. Brush with melted butter. Makes 8 biscuits.

Drop biscuit style - decrease baking mix to 2 1/4 cups after stirring. Drop by spoonfuls onto ungreased cookie sheet. Bake about 10 minutes. (Makes 10 biscuits.)

For no cholesterol country biscuits - use butter and substitute skim milk for the milk.