INGREDIENTS

INSTRUCTIONS

QUICK ROLLED BISCUITS: Preheat oven to 400 degrees 1. Combine mx and
milk and bead tuntil smoothe.  If dough feels too sticky, add more
mix-up to 1/4 c. 2. 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. Roll dough out to 1/2" thickness and cut int 2" circles or
squares. 3. Place on an ungreased cookie sheet, brush tops with milk
to brown and bake for 8 to 10 minutes. DROPED BISCUITS: Follow Steps  1
and 2 for quick rolled biscuits. Mixture will be a bit looser than  the
dough for regular biscuits. Drop by spoonfuls onto an ungreased  cookie
sheet and bake for 8 to 10 minutes. SWEET BISCUITS: Follow the
instructions for either Quick Rolled or Dropped Biscuits. Just before
baking brush tops with melted butter and dust with cinnamon sugar.
FILLED BISCUITS: Follow the mixing and baking instructions for quick
rolled biscuits. 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. LATVIAN  BISCUITS: Chop
onion and bacon into small pieces. Cook them together  over low heat
until onion is transparent andbacon is soft but not  crispy. Meanwhile
prepare dough for quick rolled biscuits. Lift onion  and bacon from pan
and add, without drainng to the dough just before  kneading. Proceed as
for Quick rolled biscuits, brushing tops with  bacon grease before
baking. Yield: 10 medium biscuits per recipe  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 520
Calories From Fat: 207
Total Fat: 23.5g
Cholesterol: 27.4mg
Sodium: 1268.2mg
Potassium: 294mg
Carbohydrates: 65.7g
Fiber: 2.1g
Sugar: 16g
Protein: 10.8g