Puffy Biscuit Rolls

This recipe can be found on Pinterest and a zillion other places online, but I’ve tweaked it a bit, so it has less sugar. I’ve made these a lot recently, because we really love them. They come together so quickly, I could probably make them every day. Then, I’d look like a puffy biscuit roll. So, I’m going to control myself.

Here’s the recipe, if you want some lovely biscuit rolls in your life. 

Puffy Biscuit Rolls

425 degree oven – baking time: 12-14 min.

4 C. Bisquick
1 sour cream
1 C. plain seltzer water (the usual recipe calls for 7-Up, but we don’t want the excess sugar.)
1/2 stick melted butter

Stir together Bisquick, sour cream and and seltzer water. Sprinkle some Bisquick onto the counter.  Plop dough onto the counter and fold it over and over, incorporating the Bisquick just until the dough is not sticky, but still moist.  Don’t knead, or biscuits will be tough.  Pat the dough flat with your hands, about 1/2 inch thick.

Pour melted butter in pan. Cut circles or squares of dough and place rolls in buttered pan.  You should get 8-10.

Bake for 12-14 minutes, depending on the size of your biscuit rolls.  Remove them from the oven when they are light golden. Immediately brush tops with more butter. (!)

These are soft and moist and great for sandwiches. They’re best eaten right away, or at least the same day.  If they’re not going to be devoured pretty quickly, store them in a zippered bag.

So delish. Biscuit-like, but roll-like. Light and fluffy. Perfect for a weekend breakfast, or a late-night snack.

Paula Deen would be jealous.