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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.
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To prepare the pan: Grease a 10" cast iron skillet or a 9" round cake pan with the softened butter.
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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.
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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 3/4" to 1" thick. Use a 2 1/2" 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).
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Cover the pan and allow the biscuits to rise for 1 hour, until puffy and filling out the pan.
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Towards the end of the rise time, preheat the oven to 425°F with a rack in the center.
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Bake the biscuits for 18 to 22 minutes or until golden brown.
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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.
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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.
