Puffy Biscuit Rolls

Recently, about three times a week, I've been making a really light biscuit that's more like a bread roll.  These biscuit rolls come together so quickly, I could probably make them every day.  Then, I'd look like a puffy biscuit roll.   So, I'm going to control myself.

Here's the recipe, if you want some lovely biscuit rolls in your life. 


Puffy Biscuit Rolls

425 degree oven - baking time: 12-14 min.


4 C. Bisquick
1 sour cream
1 C. 7-Up, or Seltzer water (I use this because I don't want the extra sugar in soda.)
 1/2 stick melted butter

Stir together Bisquick, sour cream and 7-Up. Sprinkle some Bisquick onto the counter.  Plop dough onto the counter and fold it over and over, incorporating the Bisquick just until the dough is not sticky, but still moist.  Don't knead, or biscuits will be tough.  Pat the dough flat with your hands, about 1/2 inch thick.

Flattened dough - it's hard to see because the counter is white.  :-)

Dump melted butter in pan. Cut circles or squares of dough and place rolls in buttered pan.  You should get 8-10. 

Bake for 12-14 minutes, depending on the size of your biscuit rolls.  Remove them from the oven when they are light golden.  Immediately brush tops with butter.

These are soft and moist and great for sandwiches.  They're best eaten right away, or at least the same day.  If they're not going to be devoured pretty quickly, store them in a zippered bag.

So delish.  Biscuit-like, but roll-like.  Light and fluffy.  Perfect for a weekend breakfast.  Or a late-night snack.

Paula Deen would be jealous.