Pancake Savoury Biscuits

Ingredients

1 package Kinnikinnick Pancake and Waffle Mix (454 g) 
⅓ cup butter (76 g) 
2 tbsp fresh thyme - stems removed/chopped (4 g) 
2 tbsp fresh parsley - stems removed/chopped (3 g)
2/3 cup milk 2% (160 g) 
3 large eggs (168 g) 
Optional: olive oil to finish 

Directions

1. Preheat oven to 400 °F (212°C). Lightly grease 2 muffin pans (20 cups). Do not use paper liners. Set aside.  
2. In a large bowl cut butter into Kinnikinnick Pancake and Waffle Mix.
3. Combine using a pastry cutter or butter knife (mixture should resemble pea size lumps).
4. Fold in thyme and parsley.
5. Make a well in the centre of  dry mixture.
6. Slightly whisk milk and eggs together.
7. Pour into well and fold in dry mixture to combine. Mix until fully incorporated. Set aside. 
   
8. Drop Pancake Biscuit batter evenly into muffin cups. Do not spread batter.
9. Bake in preheated oven for 22 - 25 minutes.
10. Remove from oven and let cool for 5 minutes.
11. Remove from pan and brush Pancake Savoury Biscuits with optional olive oil. Serve warm. 
    Yields 20 buns  

Tips & Variations

• We added herbs to cut the sweetness of Kinnikinnick Pancake and Waffle Mix. 
  
• Try adding ¾ cup shredded cheddar cheese for a cheesy version. Fold cheese in at the end.