In a bowl, combine biscuit and cake mixes.  Stir in water just until moistened.  Turn onto a floured surface.  Knead 10 -12 times.  Pat into a greased 9 inch square baking pan.  Score the surface, making nine Squares.  Bake at 425 for about 12 minutes, until golden brown.  Break biscuits apart at score marks.

I use Pillsbury yellow cake mix.  The shortcake is light, fluffy and slightly sweet.  Great with strawberries (or blueberries) and whipped cream.