Next, alternate adding baking mix and milk until a thick dough forms. Depending on the flour blend/baking mix you use, this will take anywhere between 2.75 - 3.25 cups (as original recipe is written). I found that 3 was about the right amount. Cover and refrigerate at least 2-3 hours, preferably overnight.
*Prep time does not reflect 2 hours required for chilling dough.
*We do not recommend subbing baking mix with flour as the cookies likely will not rise correctly without baking soda and baking powder.
*Nutrition information is a rough estimate.