1 pkg. active dry yeast
2 1/2 c. buttermilk biscuit mix, packed
1 egg, slightly beaten

Soften yeast in 1/2 cup warm water. Add remaining ingredients and beat well. Turn out on lightly floured board and knead 5 to 10 minutes. Roll or pat out with hands to rectangle 1/2 inch thick and cut with 2 1/2 inch biscuit cutter, or cut in squares with knife. Put on greased cookie sheet, cover and let rise in warm place about 1 hour.

Bake in hot 400 degree oven for 15 to 18 minutes. Good hot or cold with butter and ham, if desired. Makes about 1 1/2 dozen rolls.

Note: These rolls can be used as shortcake if 2 tablespoons sugar is added to dough.