BISQUICK

[swtness]

FINALLY HAVE FOUND THE STUFF, AND I KNOW THAT THERE ARE A LOT OF RECIPES FOR THIS

[patm099]

Easy Mexican Bake (Cooking for 2)
Bisquick Heart Smart™ recipe! Use up leftover chicken in an easy dinner bake. Olé!

1 tablespoon Bisquick Heart Smart™ mix
1/2 cup canned Mexican-style stewed tomatoes, drained, liquid reserved
1 cup kidney beans (from 15-oz can), drained, rinsed
1/2 cup cut-up cooked chicken breast
1/2 cup frozen corn
2/3 cup Bisquick Heart Smart™ mix
1/4 cup fat-free (skim) milk
2 tablespoons fat-free egg product or 1 egg white


1. Heat oven to 400°F. Spray 1-quart casserole with cooking spray. In casserole, beat 1 tablespoon Bisquick® mix and the reserved liquid from tomatoes with wire whisk until blended. Stir in beans, chicken, corn and tomatoes; cut up large tomato chunks. Microwave on High 3 minutes; stir.
2. In small bowl, beat 2/3 cup Bisquick mix, the milk and egg product with wire whisk until blended. Pour over mixture in casserole.
3. Bake uncovered 23 to 28 minutes or until golden brown

[patm099]

Parmesan Chicken, Provolone and Ham Bundles
Chicken, ham and cheese sandwich fillings roll up in an easy Bisquick® bundle. Who needs a bun?

2 cups Original Bisquick® mix
1/2 teaspoon garlic powder
1/2 cup boiling water
4 slices (3/4 oz each) provolone cheese
4 thin slices (about 1 oz each) cooked ham
4 large (about 1/2 lb) uncooked chicken breast tenders (not breaded)
1 tablespoon butter or margarine, melted
4 teaspoons grated Parmesan cheese
1 cup tomato pasta sauce, heated


1. Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F).
2. In medium bowl, stir Bisquick mix, garlic powder and boiling water with fork until dough forms. Divide dough into fourths. Place dough pieces on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Press each piece into 7x5-inch rectangle, 1/4 inch thick.
3. Center 1 provolone cheese slice and 1 ham slice on each rectangle, folding to fit if needed. Top each with 1 chicken tender. Starting at 7-inch side, roll up each bundle. Press ends and seam to seal. Tuck ends under. On ungreased cookie sheet, place seam side down. Brush with butter; sprinkle with Parmesan cheese.
4. Bake 25 to 33 minutes or until meat thermometer inserted in center of chicken reads 170°F and bundles are golden brown. Serve topped with pasta sauce.

[patm099]

Whole Wheat Waffles

2 cups Original Bisquick® mix
1 1/2 cups milk
1/2 cup whole wheat flour
2 tablespoons sugar
2 tablespoons vegetable oil
1 egg


1. Heat waffle iron; grease with cooking spray, vegetable oil or shortening.
2. Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
3. Bake about 5 minutes or until steaming stops. Carefully remove waffle.

[patm099]

Thin Crust Pizza
This versatile pizza relies on Bisquick mix for its quick and easy crust.

1 1/2 cups Original Bisquick mix
1/3 cup very hot water
1 can (8 ounces) tomato sauce
1 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Meat Toppings (See Below)
1 1/2 cups shredded mozzarella cheese (6 ounces)


1. Move oven rack to lowest position. Heat oven to 450ºF. Grease cookie sheet or 12-inch pizza pan.
2. Mix Bisquick mix and hot water; beat vigorously 20 strokes. Place dough on surface well dusted with Bisquick mix. Knead about 60 times or until smooth and no longer sticky. Press dough into 13-inch circle on cookie sheet. Or press in pizza pan; pinch edge, forming 1/2-inch rim.
3. Mix tomato sauce, Italian seasoning and garlic powder. Spread over crust. Top with one of the Meat Toppings and desired Vegetable Toppings. Sprinkle with cheese. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.

Individual Pizzas: Divide dough into 8 pieces. Pat each piece into 3-inch circle. Place circles on cookie sheet. Add toppings. Bake 10 to 15 minutes or until crusts begin to brown.


Meat Toppings

1/2 to 1 pound lean ground beef, cooked and drained
1/2 to 1 pound bulk Italian sausage, cooked and drained
1 package (3 1/2 ounces) sliced pepperoni
1 package (6 ounces) sliced Canadian-style bacon
4 to 6 hot dogs, sliced

[patm099]

Blueberry-Lemon Coffee Cake
Have a burst of blueberry and lemon flavor at breakfast, brunch or anytime you like with this moist coffee cake.

1 egg
2 cups Original Bisquick® mix
1/3 cup sugar
2/3 cup milk
1 tablespoon grated lemon peel
1 cup fresh or frozen (thawed) blueberries, rinsed and well drained
1/4 cup Original Bisquick® mix
Lemon Icing (See Below)


1. Heat oven to 400ºF. Grease round pan, 9x1 1/2 inches. Beat egg slightly; stir in 2 cups Bisquick mix, the sugar, milk and lemon peel.
2. Stir blueberries and 1/4 cup Bisquick mix; gently stir into batter. Spread in pan.
3. Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; drizzle with Lemon Icing. Serve warm.


Lemon Icing

2/3 cup powdered sugar
3 to 4 teaspoons lemon juice

1. Stir ingredients until smooth.

[patm099]

Cornmeal-Sage Biscuits with Sausage Gravy
Sage and cornmeal give the biscuits an interesting taste and texture, perfect for the turkey sausage gravy in this southern-style breakfast.

1 3/4 cups Original Bisquick® mix
1/2 cup yellow cornmeal
2/3 cup milk
1 teaspoon dried sage leaves, crumbled
1 package (12 ounces) bulk turkey breakfast sausage
1/4 cup Original Bisquick® mix
2 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper


1. Heat oven to 450ºF. Stir 1 3/4 cups Bisquick mix, the cornmeal, 2/3 cup milk and the sage until soft dough forms; beat 30 seconds. Drop by 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
2. While biscuits are baking, cook sausage in 2-quart saucepan over medium heat, stirring frequently, until no longer pink; drain. Sprinkle 1/4 cup Bisquick mix over sausage; stir in to blend. Gradually stir in 2 1/4 cups milk until well blended.
3. Cook about 5 minutes, stirring frequently, until thickened. Stir in salt and pepper. Serve biscuits with sausage gravy.

[swtness]

WAFFLES

2 CUPS OF BISQUICK
2 TSP OIL
1 1/3 CUPS OF MILK
1 EGG

MIX THEM ALL TOGETHER. I LET MY BATTER REST FOR A FEW MIN BEFORE I START.

I MADE THESE THIS MORNING AND THEY WERE A BIG HIT. I FROZE THE LEFTOVERS FOR QUICK SNAP FOR MY SON. I JUST POP THEM IN THE TOASTER WHEN HE WANTS ONE.

I EVEN BOUGHT A RECIPE BOOK FOR BISQUICK LOL

[debrose]

This is a slight variation on the box recipe:

Cheddar-Garlic Buiscuits

2 C Bisquick
2/3 c milk
1/2 c sharp cheddar, shredded
2 cloves garlic, minced or finely chopped
2 T butter, melted

Make as for drop biscuits: Combine mix, cheddar, milk and garlic to form a soft dough. Drop by spoonfuls onto ungreased baking sheet. Bake at 450 8-10 minutes. Brush with melted butter.

If I'm using garlic, I'm using GARLIC - no garlic powder or garlic salt in this household.

[swtness]

Chicken Soup with Potato Dumplings

1/4 c Onion; chopped
1 ea Garlic; crushed clove
1 tb Vegetable oil
6 c Chicken broth
2 c Chicken; cut up, cooked
1 c Celery; sliced
1 c Carrots; sliced
1/4 ts Sage; dried, crushed leaves

Bisquick Potato Dumplings:
1 1/2 c Bisquick
1 c Mashed potatoes; cold
1 tb Green onion; chopped w/ top
1/8 ts Pepper
1/4 c Milk

Cook onion and garlic in oil in 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, chicken, celery, carrots, and sage.

Heat to boiling.

Potato Dumplings:
Mix the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms.

Beat vigorously 30 seconds. Knead about 2 minutes or until smooth, adding more baking mix if necessary.

Roll dough into 18 balls, about 1 1/2 inches in diameter.

Drop the dumplings into the boiling soup.

Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

[swtness]

Speedy Chicken Casserole

14 1/2 oz Can stewed tomatoes
2 cn Cream of celery soup
16 oz Can French cut green beans;
-drain
3 c Chicken; cooked, cut-up
1 1/2 ts Italian seasoning
2 c Bisquick
1 1/2 c Milk
1/2 c Cheddar cheese; shred

Heat oven to 450 degrees F.

Mix tomatoes, soup, beans, chicken and 1 tsp. Italian seasoning in ungreased 13x9x2 pan.

Mix baking mix and milk. Pour evenly over chicken mixture. Sprinkle with cheese and 1/2 ts Italian seasoning.

Bake 25 to 27 minutes or until crust is light golden brown and cheese is melted.

[swtness]

Hamburger - Onion Pie

1 c Bisquick
1/3 c Light cream
1 lb Hamburger
2 ea Med. onions
1 ts Salt
1/4 ts Pepper
1/2 ts Flavor extender
2 tb Bisquick
2 ea Eggs
1 c Cottage cheese

Heat oven to 375 F.

Mix bisquick with cream using your hands, knead gently 10 times.

Roll dough to fit 9" pie plate.

Saute beef and onion in frypan, add next four ingredients mix well and put in pie plate. Beat eggs slightly and blend in cottage cheese.

Pour over meat, sprinkle with paprika and bake 30 minutes

[swtness]

Leftover Turkey and Stuffing Pie

2 c Turkey; cooked;diced
1/2 ts Seasoned salt
1 c Prepared turkey stuffing
1/4 c Green onions; w/tops,sliced
1/2 c Green peas; cooked
1 c Milk
2 Eggs
1/2 c Bisquick

Heat oven to 400 degrees. Grease a 9" pie plate.

Arrange turkey in plate; sprinkle with seasoned salt.

Separate stuffing into small pieces; arrange on turkey.

Top with green onions and peas.

Beat remaining ingredients until smooth, 15 seconds in blender on high. Pour into pie plate.

Bake until knife inserted in center comes out clean, about 30 to 35 minutes; cool 5 minutes.

Serve with hot turkey gravy.

[patm099]

Quick and Easy Bisquick Cookies

1 cup peanut butter
1/4 cup softened butter
1 cup white sugar (or 1/2 white
& 1/2 half brown sugar, packed)
1/2 cup boiling water
2 cups Bisquick

Preheat oven to 400 degrees. Mix all together except Bisquick; combine well. Gradually incorporate Bisquick and mix well again. Drop by spoonful onto a lightly greased cookie sheet. Flatten with a fork dipped in sugar (or flour). Bake for 8-10 minutes until set but not hard. Makes approximately 6 dozen cookies.

[patm099]

Bisuick Bundt Cake

3 cups Bisquick
1 cup sugar
1 cup water
4 eggs
1 small (3 oz) pkg. instant pudding (any flavor)
1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. Beat all ingredients in a large bowl on low speed, scraping the bowl constantly, for 1 minute. Beat on med speed, constantly scraping bowl for 4 minutes. Pour into pan. Bake until toothpick inserted in center comes out clean (approx) 30-45 minutes. Cool in pan 10 minutes then remove. Cool completely then glaze if desired.

Glaze
1 cup powdered sugar
1-2 Tbsp milk
1/2 cup chopped nuts, optional

Mix together until desired consistency is reached. May need to add additional milk or sugar to thicken or thin. Sprinkle with nuts if desired.

[Kitchen Witch]

PARMESAN SCONES
SERVE 8

1 T. olive oil
1 med. yellow onion, chopped (¾ c.)
1/8 t. pepper
1 c. shredded Parmesan (4 oz.)
2 c. bisquick
1 lg. egg
1/3 c. plus 1 T. heavy cream

Spray baking sheet. Heat oil, add onion; saute until translucent. Remove from heat; add pepper. Set aside 1 T. cheese for topping. Place remaining cheese in bowl with bisquick. Beat egg with cream, stir both mixtures into dry until soft dough forms. Knead 10 times. Shape into a ball. Place on baking sheet; pat into 8-inch round. Cut into 8 wedges. Do not separate wedges. Brush top with remaining 1 T. cream and reserved cheese. Bake 400* F. for 15 minutes or until golden. Cut through wedges, separate. Serve warm or at room temp.

[Kitchen Witch]

DOUGHNUT RECIPE FROM 1933

This recipe is from an old Betty Crocker recipe pamphlet from 1933 that is part of my cookbook collection

2 c. Bisquick
1/4 c. sugar
1/8 t. cinnamon
1/8 t. nutmeg
2 eggs
2 T. milk


Combine bisquick, sugar and spices. Add milk and well beaten eggs; beat well to smooth up batter. Roll dough 1/4 inch thick. Cut with doughnut cutter and fry in deep fat which has been heated to 390* F. Turn the doughnuts as they begin to puff up and color, and keep turning until they are golden brown. This makes 1 dozen medium-sized doughnuts.

[Kitchen Witch]

PUMPKIN STREUSEL SNACK CAKE

STREUSEL:
1 c. sweetened flaked coconut
1 c. pecan halves, chopped
½ c. bisquick
½ c. brown sugar
¼ c. (½ stick) unsalted butter, melted

CAKE:
3 ½ c. bisquick
1 c. brown sugar
½ c. sugar
½ c. (1 stick) unsalted butter, room temp
4 large eggs
1 can (15 oz.) pumpkin
2 t. pumpkin pie spice
1 T. confectioners? sugar

Preheat oven to 350* F. Spray 15 X 10-inch jelly roll pan. STREUSEL: Combine dry ingredients; stir in melted butter. CAKE: Combine dry ingredients; add pumpkin; beat on medium for 3 minutes. Spread in prepared pan. Bake 30 to 35 minutes or until tests done. Cool in pan completely. Cut into bars; dust tops with confectioner?s sugar.

[Kitchen Witch]

BISQUICK

BANANA STICKY BUNS
MAKES 12

3/4 c. brown sugar, divided
1/2 c. plus 2 T. soft butter or margarine, divided
36 pecan halves
2 c. bisquick
2/3 c. mashed ripe banana

Heat oven to 450* F. Place 2 t. brown sugar, 2 t. butter and 3 pecan halves in each of 12 medium muffin cups. Place in oven to melt sugar and butter. Stir baking mix and banana to a soft dough. Gently smooth into a ball on floured board. Knead 5 times. Roll into a 15 X 9-inch rectangle; spread with 2 T. butter and sprinkle with 1/4 c. brown sugar. Roll up, beginning at long side. Pinch edge of dough into roll to seal.
Cut roll into 12 (1 1/4-inch) slices. Place slices cut side down in muffin cups. Bake 10 minutes. Immediately invert pan onto serving tray. Let pan remain a minute so butterscotch drizzles down over buns. Serve warm.

[Kitchen Witch]

PIZZA DOUGH

1 ½ c. bisquick
1/3 c. hot water

Beat 20 strokes. Press into 12-inch pan. Add toppings. Bake 450* F. 12 to 15 minutes.



CRISPY FRIED CHICKEN

1 c. bisquick
¼ t. salt
¼ t. pepper
3 lb. cut up chicken, rinsed and dried

Coat chicken in mix. Deep fry at 375* F. Drain.



DUMPLINGS

2 c. bisquick
2/3 c. milk

Place spoonfuls in boiling soup. Cover and simmer for 7 minutes.



APPLE CUSTARD COFFEE CAKE

2 c. biscuit/baking mix
1 c. sugar, divided
3/4 c. milk
1 t. vanilla extract
1 c. chopped pecans
2 medium tart apples, peeled and chopped
1 t. ground cinnamon, divided
3 eggs
1 c. whipping cream

In bowl, combine biscuit mix, 1/4 c. sugar, milk and vanilla; mix well. Stir in pecans. Pour into greased 9-inch square baking dish. Toss apples with 1/4 c. sugar and
1/2 t. cinnamon. Sprinkle over batter. In bowl, combine eggs, cream and remaining sugar. Pour over apples; sprinkle with remaining cinnamon. Bake, uncovered, at
350* F. 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm. Refrigerate leftovers.



Corn Bread Strips

2 cups biscuit baking mix
1 (8 1/2 ounce) can cream-style corn
3 tablespoons butter or margarine, melted

In a bowl, combine biscuit mix and corn until mixture forms a ball. Turn onto a lightly floured surface and knead 10-12 times. Pat into a 10 x 6-inch rectangle. Cut into 3 x 1-inch strips; roll in butter. Place in a greased 15 x 10 x 1-inch baking pan.
Bake at 450 degrees F for 12-14 minutes or golden brown.
Serve warm.
Yield: 20 strips.



Baking Mix

8 cups all purpose flour
1/3 cup baking powder
2 tsp salt
2/3 cups nonfat milk
1 cup shortening (not oil)

Mix all dry ingredients together in a large mixing bowl. Cut in shortening until it resembles coarse meal. Store in an airtight container. Will last three months . If you need to keep longer, freeze. Use like Bisquick or any biscuit mix.



Impossible Chicken Pot Pie

2 cups cut-up cooked chicken
1 1/2 cups frozen peas and carrots, thawed and drained
1/4 cup chopped mushrooms
1/4 cup chopped onion
4 eggs
1 1/3 cups milk
3/4 cup Bisquick
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees F. Grease a 10-inch pie plate.
Mix chicken, peas and carrots, mushrooms and onion in plate.
Beat remaining ingredients until smooth, 15 seconds in blender on high speed or for 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes.
Yield: 6 to 8 servings.


Impossible Crab Pie

4 cups grated Cheddar cheese
1 pound imitation crab meat
4 eggs
2 cups milk
1 cup Bisquick®
2 tablespoons chopped scallion
Hollandaise sauce

Put cheese into an 11 x 7-inch glass dish. Cover with crab meat.
Combine eggs, milk and Bisquick®. Add scallion; mix well. Pour over cheese and crab meat. Bake at 400 degrees F for 40 to 45 minutes. Serve with hollandaise sauce.


Impossible Lemon Pie

2 cups milk
3/4 cup granulated sugar
1/2 cup Bisquick
1/4 cup butter or margarine
4 eggs
1 1/2 teaspoons vanilla extract
1/4 cup lemon juice

Place milk, sugar, Bisquick, butter, eggs, vanilla extract and lemon juice in container of blender. Cover and blend on high speed for 15 seconds. Pour into a greased 10-inch pie plate. Bake at 350 degrees F until a knife inserted in center comes out clean, about 50 to 55 minutes.



Impossible Pumpkin Pie

3/4 cup granulated sugar
1/2 cup Bisquick®
1 (13 ounce) can evaporated milk
2 eggs
1 (16 ounce) can pumpkin
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 teaspoon cloves
1/4 teaspoon ginger
2 tablespoons butter or margarine

Preheat oven to 350 degrees F.
Combine all ingredients in blender. Cover and blend on high 1 minute. Pour into a greased, 9-inch pie pan. Bake 50 to 55 minutes.
You may replace the nutmeg, cinnamon, cloves and ginger with 2 1/2 teaspoons pumpkin pie spice, if desired.

[JoanieCooks]

Hi Kitchen Witch,
Thank you for copying the doughnut recipe that I posted in the Recipe Exchange back in June. I was going to move it when I saw that Bisquick was the ingredient of the day, but you saved me the time. I am flattered.

JoanieCooks

[hsands]

Chicken and Dumplings

2 cans chicken stock
1/2 pound chicken breasts
2 Tbs flour
2 Tbs water
2 cups bisquick
2/3 cup milk
salt and pepper to taste

Bring chicken stock to a boil and drop in chicken breasts. Cook chicken until done and shred with 2 forks. In a small bowl mix together flour and water until smooth. With stock boiling, pour in flour mixture a Tablespoon at a time and allow to come back up to a boil before adding more, until the consistency of thin gravy. Season. In a mixing bowl, mix together bisquick and milk. Drop by spoonfuls into boiling gravy, cover and leave for 10 minutes. DO NOT REMOVE COVER FOR THOSE 10 MINUTES!! Enjoy!

[chefphronc]

Salsa Chicken Fiesta

Ingredients:

2/3 cup bisquick
2 tablespoons water
1 egg
1-1/2 cups shredded cheddar cheese
2 teaspoons vegetable oil
3 boneless, skinless chicken breasr halves, cut into 1/2 inch pieces
1-1/4 cups of your favorite thick and chunky salsa.

Preheat oven to 400 degrees F. Spray 8 or 9 inch square pan with non stick cooking spray.
Stir together bisquick, water and egg. Spread in pan sprinkle evenly with 1-1/4 cups of cheese.

Cook chicken in oil over medium high until outsides turn white; drain. Stir in salsa and cook until hot.
Spoon over ingredients in pan to within 1/2 inch of edges.

Bake 20 to 25 minutes or until edges are a dark golden brown. Sprinkle with remaining
cheese and continue to bake 1 to 3 minutes or until cheese melts. Makes 6 servings.

[Kitchen Witch]

HAM AND CHEDDAR MUFFINS
MAKES 12

3 T. butter or margarine
1 medium sweet onion, finely chopped
1 ½ c. bisquick
2 c. shredded Cheddar, divided
½ c. milk
1 large egg
1 c. cooked ham, finely chopped
Poppy seeds (optional)

Preheat oven to 425* F. Melt butter; saute onion until tender. Combine mix with half of cheese; make well. Stir together milk and egg; add to cheese mixture, stirring until moist. Stir in onion and ham. Fill cups 2/3 full. Sprinkle with remaining cheese. Bake 18 minutes or until golden.

VARIATIONS: Substitute mini muffin pans. Bake 14 minutes. Makes 2 ½ dozen.

VARIATIONS: HAM AND SWISS: Substitute swiss and whisk in 2 T. Dijon mustard.

VARIATIONS: SAUSAGE AND CHEESE: Substitute 1 c. mild pork sausage, cooked and crumbled for ham.


APPLE CUSTARD COFFEE CAKE

2 c. biscuit/baking mix
1 c. sugar, divided
3/4 c. milk
1 t. vanilla extract
1 c. chopped pecans
2 medium tart apples, peeled and chopped
1 t. ground cinnamon, divided
3 eggs
1 c. whipping cream

In bowl, combine biscuit mix, 1/4 c. sugar, milk and vanilla; mix well. Stir in pecans. Pour into greased 9-inch square baking dish. Toss apples with 1/4 c. sugar and
1/2 t. cinnamon. Sprinkle over batter. In bowl, combine eggs, cream and remaining sugar. Pour over apples; sprinkle with remaining cinnamon. Bake, uncovered, at
350* F. 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm. Refrigerate leftovers.



BUTTERED CORNSTICKS

2-2/3 cups biscuit/baking mix
1 can (8-1/2 ounces) cream-style corn
1/4 cup butter or margarine, melted

In a bowl, combine biscuit mix and corn. Stir until a soft dough forms. Knead on a lightly floured surface for 3 minutes. Roll into a 10-in. x 6-in. rectangle. Cut into 3-in. x 1-in. strips. Dip in butter. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 12-15 minutes or until golden brown. Yield: about 20 breadsticks.

SCALLION BISCUITS

2 1/4 c. bisquick
2/3 c. sour cream
1/3 c. milk
2 scallions, chopped
¼ t. salt
¼ t. pepper


Preheat oven to 450* F. Grease baking sheet. Combine ingredients; knead; pat into ¼-inch thick round; cut 3-inch biscuits. Brush tops with milk and sprinkle with salt. Bake 8 minutes.