• 6-3/4 cups Original Bisquick
• 2 cups buttermilk (the older, the better)
• 3-4 Tablespoons melted butter

Preheat oven to 450°F.

Stir ingredients until soft dough forms. Turn onto surface generously sprinkled with Bisquick. Knead 10-20 times. Roll 1-inch thick. Cut with a large round cutter biscuit or cookie cutter. If you don’t have a cutter, use a glass.

Place the thick biscuits in a round, ungreased cake pan, with their sides slightly touching.  Brush the tops of the biscuits with melted butter.

Bake for 10-12 minutes until golden brown.

Makes 14 huge biscuits.

Carlyn Foshee Chatfield