Melt In Your Mouth Biscuits Using Biscuit Mix

Preheat oven to 375 degrees; preheat an oven proof skillet OR just oil a muffin pan.

Makes 6 biscuits in the skillet.

Combine the processed biscuit mix with the REFINED coconut oil, sour cream, egg whites and cream then mix just until blended, don't over mix. The batter must be more moist than typical biscuit dough.

Preheat the oven proof skillet with the 2 tablespoons butter (don't let it burn)-if it does, dump the browned butter and wipe the skillet clean before adding more to melt for a few minutes.

In order to crowd the biscuit into the shape I wanted I used canning rings to plop the biscuits into. I sprayed those with cooking oil and set them in the hot melted butter while I prepared the dough.

Place 6 canning jar lids in a 12 inch oven proof skillet and drop the dough into small size canning lids that have been sprayed up the sides and are setting in the hot buttered skillet.

Dip the biscuit dough out of the bowl a tablespoon at a time and drop the dough into the small size canning lids. Fill only 3/4 full.

Bake for 10 minutes and check, you want them to be a ONLY a very light golden brown on top. Don't over bake. Ovens are varying on this time by testers so keep an eye on them.

Drop the dough into a regular size muffin pan and bake; they rise a little higher in the muffin pans because the rings are really too shallow for this purpose but were all I could find for my purposes without buying special tools.

You can buy the cast iron biscuit pan (pictured and linked above and it's really convenient!

I check these biscuits at 10 minutes. Do not over bake just remove them when the edges are JUST golden brown.