Heat oven to 450 deg. F.

2 c. Bisquick mix
2/3 c. milk
1/2 c. shredded cheddar cheese
1/4 c. melted oleo or butter
1/4 tsp garlic powder

Mix baking mix, milk, and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or til golden brown. Mix the oleo and garlic powder, brush over the warm biscuits before removing from cookie sheet. Serve warm. Makes about 12 biscuits depending on how big you want them. 

1 c. butter, softened
1/2 c. sugar
2 eggs
1 c. warm milk
3 1/2 c. flour
2 cakes fresh yeast
pinch of salt

Mix in evening:
Put yeast in warm milk (make sure not hot or it will kill the yeast). Add softened butter, sugar, and beaten eggs. Add flour and salt. Cover bowl with a towel and leave overnight on counter.

In morning:
Divide dough into 4 parts. Roll each part  out like  pie crust. Brush on melted oleo and cut into 8 sections. Roll from the big end to the small end, like a crescent roll. Let rise for one hour. Bake at 375 deg. until very light brown. When still warm, frost with a buttercream frosting.

     BUTTERHORNS