This recipe for biscuits will be the easiest you’ve ever made. With only 3 ingredients you won’t believe how much of a buttery powerful taste they will punch.
Just a hint, to keep your Bisquick from going rancid or tasting stale, put the entire bag of Bisquick in a ½ gallon Mason Jar, prick the bag in a couple of areas with a fine pin, and then extract the oxygen from the jar by using a FoodSaver with the wide mouth Mason jar attachment. Your Bisquick will last for years and years.
Yes, you can use powdered sour cream and powdered butter (not margarine) for this recipe. Be sure to make both of them ahead of time though and then add it to the mix as opposed to adding the dry and wet ingredient for the items at the same time.
2 cups of Bisquick
1 stick of butter, melted (1/2 cup)
1 cup of sour cream (reduced fat works best for this recipe but NOT fat-free)
1 T. finely chopped parsley
Preheat over to 350 degrees F. mix the biscuit mix, butter and sour cream together in a mixing bowl by using a wooden spoon. Mix until all of the ingredients are well bended together.
Fill an ungreased muffin tins to 2/3rds full. (makes 12 full sized)
Sprinkle chopped parsley on top of each muffin.
Bake until muffins are light brown in color which is about 16-18 minutes. Cool on a rack, inside the tin for 10 minutes then remove them from the muffin tins (with a sharp knife) and serve immediately.
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