1 pkg. piecrust mix (for 2 crust pie)
1 1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 c. buttermilk or sour milk
Milk (optional)
1 tbsp. sugar (optional)
1/4 tsp. ground cinnamon (optional)

In a medium mixing bowl stir together piecrust mix, baking powder, and baking soda. Make a well in the center; add buttermilk or sour milk all at once. Using a fork, stir just until dough clings together. (The dough will be sticky.)

On a well-floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts. For shiny crusts, brush tops of biscuits with milk. Stir together sugar and cinnamon; sprinkle atop of biscuits.

Transfer biscuits to an ungreased baking sheet. Bake in a 450 degree oven for 8 to 10 minutes or until golden. Serve warm.

Makes 10 to 12 biscuits.

APPLESAUCE - WALNUT BISCUITS:

Prepare biscuits as directed, except add 1/2 teaspoon ground cinnamon and substitute 1/2 cup chunk-style applesauce for the buttermilk. Stir 1/3 cup chopped walnuts into the batter.