1 c. tonic water
6 c. Bisquick baking mix
1 egg
2 tbsp. sugar
2 tbsp. sour cream

In 2 quart mixing bowl, using wire whisk, combine all but the Bisquick until you have a smooth mixture. Add Bisquick, use a large spoon to work it in. Add just enough Bisquick as you are kneading dough to make batter smooth and elastic. Knead about 12 times in bowl. Divide into 14 equal patties, about 1 1/2 inch thick. Arrange in 2 spray-coated 8-inch layer cake pans, 1 patty in center, 6 around edge of pan. Put a small amount of soft butter on top of each biscuit.

Bake at 450 for 15 minutes or until golden brown.

Makes 14 biscuits. Can be refrigerated before baking for up to 3 days. Store in plastic bag.