- 2 1/2 Cups New Hope Mills Sourdough Pancake Mix
- 2 Tsp Sugar
- 5 Tbsp Butter (cold and cut into small cubes)
- 2/3 Cup Milk (2% or Whole Milk)
*For flaky, buttery biscuits: Cut butter into small cubes and place into the freezer for 5-10 minutes before making the recipe. Very cold butter will yield the very best biscuits!*
Preheat oven to 425F. Line a cookie sheet with parchment paper and set aside. In a large bowl, combine pancake mix with sugar. Add cold butter to the bowl and using a pastry cutter*, cut into the flour until the mixture is course and crumby- the pieces of butter should be about the size of a pea. Stir in milk just until combined, don’t over work the dough!
*If you don’t have a pastry cutter this step can be done by hand or in a food processor- pulse pancake mix, sugar and butter only about 5-7 times just until butter is pea sized
Once mix has formed a cohesive dough, transfer onto a floured surface and kneed by folding dough in half, turning 90 degrees and folding in half again- repeat about 5 times. Roll dough 1″ thick and cut into 2″ squares. Place onto the prepared cookie sheet, evenly spaced, and bake for 10 minutes.
Biscuits should be risen and the tops golden brown. Serve with butter or your favorite jam!