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Spoon 1-1/2 cups (375 mL) biscuit mix into bowl. Using fork, quickly stir in water until sticky dough forms. Turn out onto lightly floured surface; knead 6 times. Press into 1/2-inch (1 cm) thick round. Using lightly floured 2-inch (5 cm) round cutter, cut out 6 circles.

Place biscuits on baking sheet; bake in 450°F (230°C) oven for 10 to 12 minutes or until golden brown (Or heat small skillet over medium heat and brush lightly with oil; cook biscuits for about 5 minutes per side or until golden brown and cooked through.)

Additional Information

• Variations
  Pesto Biscuits: Add 1 tbsp (15 mL) prepared pesto to water before adding to 1-1/2 cups (375 mL) biscuit mix. Mix, knead and bake as above.

  Cheesy Biscuits: Add 1/2 cup (125 mL) shredded Cheddar cheese to 1-1/2 cups (375 mL) biscuit mix. Mix, knead and bake as above.

  Fruity Biscuits: Add 1/4 cup (50 mL) raisins, dried apricots or figs to 1-1/2 cups (375 mL) biscuit mix. Mix, knead and bake as above.

  Lemon Poppy Seed Biscuits: In bowl, stir together 1-1/2 cups (375 mL) biscuit mix, 2 tbsp (25 mL) granulated sugar, I tsp (5 mL) each finely grated lemon rind and poppy seeds. Pour 1/4 cup (50 mL) water into glass measure; add enough lemon juice to make 1/3 cup (75 mL). Stir into dry ingredients. Mix, knead and bake as above.

  Corn Herb Biscuits: In bowl, stir together 1-1/4 cups (300 mL) biscuit mix and 1/4 cup (50 mL) cornmeal. Add 1 tbsp (15 mL) chopped fresh parsley. Mix, knead and bake as above.