Preparation

1. Preheat oven to 450˚F. Pour the vinegar into the milk. Allow to sit for a minute before adding to a large mixing bowl. Add to this the pancake mix, sugar, and 1 tablespoon of melted butter.
2. Sprinkle your work surface or countertops with flour then turn out dough on top. Knead for about 2 minutes, rotating as you push down. Add flour as needed to prevent the dough for sticking to your hands and tools.
3. Roll out dough to about 3/4” thickness. Don’t roll too thin or the biscuits won’t have the correct height. Using a 2 1/2” or 3” round cookie cutter cut out 6 biscuits, reusing the dough scraps and rolling out again if needed, but try not to overwork the dough.
4. Place biscuits on cookie sheet and brush with 1 tablespoon melted butter. Bake for 8-10 minutes or until the tops are golden brown. Brush with remaining butter as soon as they come out of the oven.