To make the starter: In a small bowl or measuring cup, whisk together the water, yeast, and bread mix. Set it aside to rise while continuing with the recipe. The starter will foam and bubble slightly.

To prepare the pan: Grease a 10" cast iron skillet or a 9" round cake pan with the softened butter.

To make the dough: In a large bowl, combine the remaining mix, baking powder, and seasoning packet. Using your hands or a pastry blender, work the butter into the flour until the mixture is coarse and crumbly with only a few small pieces of butter remaining. Add the starter and the milk; stir until combined.

Scrape the dough onto a lightly floured work surface. Dust the top of the dough with flour, then pat or roll the dough until it’s ¾" to 1" thick. Use a 2 ½" round cutter to cut biscuits from the dough. (Alternatively, use a larger cutter to make bigger biscuits.) Bring the scraps together, reroll, and cut more biscuits to make a total of 7 to 10, depending on the size. Place each biscuit into the prepared pan (it’s OK if they’re nestled close together).

Cover the pan and allow the biscuits to rise for 1 hour, until puffy and filling out the pan.

Towards the end of the rise time, preheat the oven to 425°F with a rack in the center.

Bake the biscuits for 18 to 22 minutes or until golden brown.

Remove the biscuits from the oven and allow them to cool on the pan for 5 minutes. While still hot, brush the biscuits with melted butter, if desired. Serve the biscuits warm.

These herb biscuits are best served fresh from the oven. Wrap any leftovers in foil and store at room temperature for up to 1 day. Reheat at 350°F, still wrapped in foil, until warmed through.