"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cheddar Biscuits Recipe

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This recipe for Cheddar Biscuits, by , is from Granny's Delights, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebekah Cartrette
Added: Thursday, June 9, 2005


2-1/4 cups dry all-purpose baking mix for biscuits
1/2 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. chopped fresh herbs
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. GREY POUPON Dijon Mustard
1/3 cup milk
1 egg, lightly beaten
12 fresh flat leaf parsley leaves

PREHEAT oven to 425F. Place baking mix in large bowl. Add
cheese and herbs; stir until combined. Mix sour cream, mustard
and milk in small bowl. Stir into baking mix until just combined.

PLACE dough on surface lightly dusted with baking mix; knead
10 times. Pat into 1/2-inch thick circle. Cut with 2-inch cutter
dusted with baking mix. Place biscuits on baking sheet. Brush
each lightly with beaten egg. Place 1 parsley leaf on top of
each biscuit; lightly brush again with egg.

BAKE 12 to 15 min. or until lightly browned. Serve warm.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Great Substitute: Prepare as directed, using KRAFT 2% Milk
Shredded Reduced Fat Cheddar Cheese and BREAKSTONE'S Reduced
Fat or KNUDSEN Light Sour Cream.




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