Olive Oil Biscuits

Sundried Tomato Parmesan and Garlic Biscuits

2 1/2 cups biscuit mix
1/4 cup milk
1/4 cup SunDried Tomato, Parmesan and Garlic Olive Oil
1 egg
1/4 cup Parmesan Cheese

Mix biscuit mix with milk in a large bowl. Stir in Olive Oil, egg and cheese. Stir until all evenly mixed.

If the mixture is too sticky, add flour by the teaspoonful until you get something you can handle without becoming dough covered. If the mixture is too dry, add Olive Oil by teaspoonful to the same point.

Roll the dough out lightly, 1/2 inch thick on an oiled cutting board. Cut with a biscuit cutter as many times as you can.

If you want to, you can brush the tops with Olive Oil and sprinkle more parmesan on top. I didn't, but I should have!

Bake on a lightly greased sheet at 425 degrees for 10-12 minutes. They should be golden brown.

This only made about ten, so you probably need to make a double or triple batch.