What You Need:
4 T unsalted butter, at room temperature and cut into pieces
1 large egg, lightly beaten
2 C hot roll mix
3 t yeast (if a packet comes in the hot roll mix use 3 t of that yeast)
1 t baking powder
2 t sugar
1/2 C very hot water (125 degrees)
1 C of flour, divided
4 T unsalted butter, melted
How to Make It:
Spray a rimmed baking sheet lightly with a non stick cooking spray.
Place the butter into a large mixing bowl.
Add the egg into the butter.
Place the hot roll mix and the yeast into the bowl.
Sprinkle the baking powder and the sugar over the yeast.
Pour the hot water over the top of the ingredients in the bowl.
Use a wooden spoon and stir until the butter has blended into the dough.
Sprinkle 6 T of the flour over the top of the dough.
Use the wooden spoon and knead the flour into the dough until the dough is no longer sticky.
More flour may be added 1 T at a time until you reach the desired consistency.
Lightly flour your hands and knead 2 T of flour into the dough 3 times or until the dough is smooth and elastic.
Cover the bowl with a kitchen towel and let the dough rest for 5 minutes.
Light flour a cutting board or flat surface.
Flour you hands and place the dough into the center of the floured surface.
Pat the dough out to 1/2 in. thick round.
Use a round cutter to cut out the biscuits.
Reroll the scraps and pat out to continue cutting biscuits until the dough is completely used.
Place the biscuits on the baking sheet.
Brush the tops of the biscuits with the melted butter.
Fold the biscuits in half and brush the tops with butter again.
Cover the biscuits loosely with plastic wrap.
Place them in a draft free area and allow the dough to rise for about 2 hours.
Allow the oven to heat to 400 degrees.
Uncover the biscuits and bake 12 minutes or until a golden brown on top.
Serves: 12 biscuits depending on size
