Stir together baking mix, buttermilk, and 5 tablespoons melted butter just until blended.
Turn dough out onto a lightly floured surface, and knead 1 to 2 times. Pat to a 1/2-inch thickness; cut with a 1 1/2-inch round cutter, and place on lightly greased baking sheets.
Bake at 450 for 7 to 9 minutes or until lightly browned.
Brush tops evenly with remaining 1 tablespoon melted butter.
Note: For testing purposes only, we used Bisquick all-purpose baking mix.
To make ahead: Freeze unbaked biscuits on a lightly greased baking sheet 30 minutes or until frozen. Store in a zip-top plastic freezer bag up to 3 months.
Bake as directed for 8 to 10 minutes.
Cranberry-Orange-Glazed Biscuits: Decrease baking mix to 2 cups plus 2 tablespoons.
Add 1/2 cup chopped dried cranberries to baking mix. Prepare dough, and bake as directed. Omit 1 tablespoon butter for brushing biscuits after baking. Stir together 6 tablespoons powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon grated orange rind.
Drizzle evenly over warm biscuits.
To make ahead: Freeze unbaked biscuits on a lightly greased baking sheet 30 minutes or until frozen. Store in a zip-top plastic freezer bag up to 3 months.
Bake as directed for 8 to 10 minutes or until lightly browned. Proceed with recipe as directed.
