| 1 | Quick rolled biscuits: preheat oven to 400 degrees Combine mx and milk and bead tuntil smoothe. |
| 2 | If dough feels too sticky, add more mix-up to ?c. Turn dough out onto a surface dusted with baking mix or plain flour, roll dough into a ball to coat, and knead gently t0 times. |
| 3 | Roll dough out to ? thickness and cut int 2" circles or squares. |
| 4 | Place on an ungreased cookie sheet, brush tops with milk to brown and bake for 8 to 10 minutes. |
| 5 | Droped biscuits: follow steps 1 and 2 for quick rolled biscuits. |
| 6 | Mixture will be a bit looser than the dough for regular biscuits. |
| 7 | Drop by spoonfuls onto an ungreased cookie sheet and bake for 8 to 10 minutes. |
| 8 | Sweet biscuits: follow the instructions for either quick rolled or dropped biscuits. |
| 9 | Just before baking brush tops with melted butter and dust with cinnamon sugar. |
| 10 | Filled biscuits: follow the mixing and baking instructions for quick rolled biscuits. |
| 11 | Befor baking, brush one biscuit circle for teh bottom with melted butter, add a teaspoon of filling, top with second biscuit circle, pinch sides, brush with milk to seal. |
| 12 | Latvian biscuits: chop onion and bacon into small pieces. |
| 13 | Cook them together over low heat until onion is transparent andbacon is soft but not crispy. |
| 14 | Meanwhile prepare dough for quick rolled biscuits. |
| 15 | Lift onion and bacon from pan and add, without drainng to the dough just before kneading. |
| 16 | Proceed as for quick rolled biscuits, brushing tops with bacon grease before baking. |
| 17 | Yield: 10 medium biscuits per recipe |
