3/4 cup nonfat
buttermilk or yogurt (homemade is fine)
Measure the biscuit mix
into a medium sized bowl. Add the buttermilk or yogurt.
Use a fork to stir the mixture until it forms a soft dough. If
the mixture is too dry, you may add a sprinkle or two of tap water
for moisture. Gently knead the dough about 10 times. This
activates the gluten in the dough just enough, but not too much.
Pat the dough out onto a sheet of waxed paper. If you prefer
round biscuits then cut the dough with a 2-inch round biscuit cutter
or a sturdy glass or cup. If you like square biscuits then
shape the dough into a rectangle about 4-inches by 10-inches.
Use a sharp knife to cut the rectangle into 2-inch squares (2 by
5). Arrange the biscuits on a baking sheet sprayed with
non-stick spray. Bake at 425° for about 10 minutes.
