Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick and half-and-half until dough forms. Turn dough onto surface generously dusted with Bisquick; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed. Heat oven to 425Â°. Bake 6 to 8 minutes or until golden brown. Serve warm. High Altitude (3500-6500 ft): Heat oven to 450Â°. Bake 7-9 min.