Recipe: Buttermilk Pancake Biscuits

I have to give credit where it's due on this one, Reeve found/created this recipe and he makes them the way a southerner should - with LOTS of butter. This is a variation on traditional biscuits, in that you make them using buttermilk pancake mix. They have a sweet, pancake-like taste and are a little more crumbly than regular biscuits. I would say they are the middle road between biscuits and scones. We made these the other night with the Butternut Squash Risotto and then again last night. They are extremely cost efficient and taste so much better than canned biscuits. I think this weekend we will try them with maple venison sausage and eggs.

Reeve's Buttermilk Pancake Biscuits

2 1/2 cups Buttermilk Pancake Mix

1/3 cup water

1/4 cup butter, melted

1 egg, beaten

Preheat oven to 425°F.

In medium bowl, stir together pancake mix and remaining ingredients until dough forms.
Transfer dough to lightly floured surface.
Roll out dough and fold in half; turn one quarter turn and roll to 1/2-inch thickness.
Cut into biscuits with a juice glass (works just as well as a biscuit cutter)
Place biscuits side by side onto ungreased baking sheet. Brush with butter.
Bake 11 minutes or until golden brown. Serve warm.

Makes nine, 2 1/2-inch biscuits.