Bisquick Apricot-Glazed Pound Cake
INGREDIENTS:
2 c Reduced fat Bisquick?
1/4 c Warm water
1 tb Sugar
2 1/4 ts Yeast
1/4 c Skim milk
2 c Reduced fat Bisquick?
1/4 c Warm water
1 tb Sugar
2 1/4 ts Yeast
1/4 c Skim milk
Dissolve yeast in warm water. Stir in sugar. Mix in baking mix and skim milk until soft dough forms. Shape into a ball and knead 10 times. Roll out 1/2-inch thick and cut into 24 small biscuits. Spray baking with nonstick vegetable spray. Place biscuits on baking sheet. Let rise 30 minutes or until soft and puffed. Bake at 425 minutes until golden brown. Makes 24 tiny biscuits.