I need a biscuit, baby!

Did you and your friends make up silly songs/rhymes/phrases when you were a kid? Me and mine did. And one that has stuck in my head since I was in 4th or 5th grade is:

I need a biscuit, baby
I need a biscuit, baby
If you don't give me a biscuit
I won't eat the dinner you made me!

I have no idea how or why we came up with that one - and it's not like I grew up in the south were biscuits abound, I was in the Beverly/Fairfax neighborhood of LA where bagels (or even tortillas) are much more common.

But this morning I did indeed need a biscuit, so I made some from the handy bag of Eye-Opener Mix I keep in the freezer:

3-in-1 Eye-Opener Mix (aka Your Own Personal Bisquick )

8 cups all-purpose flour
1/3 cup baking powder
1 tablespoon kosher salt
3 tablespoons sugar
8 ounces (2 sticks) unsalted butter

Mix the flour, baking powder, salt, and sugar in a large bowl with a wire whisk.

Cut the butter into small chunks and add them to the dry mixture.

Toss the butter around to coat, and then use a pastry cutter or slash two knives across each other to cut the butter chunks into smaller pieces. Keep cutting until the mixture is sandy in consistency. You can also use a stand mixer with the paddle attachment for this step.

Store the mix in the freezer for up to 6 months.

Makes about 9 cups of mix.

For Biscuits:

2 cups Eye-Opener Mix
1 cup milk, sourmilk*, or buttermilk

Preheat oven to 400°F.

Grease a muffin tin with vegetable oil spray.

In a large bowl, mix the milk and Eye-Opener Mix with a wooden spoon until
combined.

Then beat the dough briskly with the wooden spoon for 30 seconds.

Using 2 spoons, drop ¼ cup dough into each muffin cup.

Bake for 12 minutes.

Remove biscuits from the oven and serve warm, slathered with butter.

You can also cut them in half and toast them if you want them extra crunchy.

*To sour milk, put 1 tablespoon of white vinegar in a measuring cup, then fill with milk to equal 1 cup.

For CiniMinis:

Add 1 teaspoon of ground cinnamon to the dry mix.

Fill mini muffin pans about 1/2 full.

Brush the tops with melted butter, then sprinkle with cinnamon sugar.

Makes 24.