1 (1/4 oz.) pkg. quick rise yeast
1 tbsp. sugar
3/4 c. warm water (110-115 degrees)
2 1/2 c. buttermilk biscuit mix

Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Shape into dinner size rolls or cut with 2 1/2" round biscuit cutter. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Makes 24 rolls.