"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chedder Chive Biscuits Recipe

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This recipe for Chedder Chive Biscuits, by , is from The Reinhardt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Reinhardt


2 1/2 cups baking mix
4 Tbsp. cold butter
1 tsp. garlic powder
1 heaping cup shredded cheddar cheese
3/4 cup milk

For the topping:

3 Tbsp. butter, melted
1/2 tsp. garlic salt
1 Tbsp. dry parsley

1. Cut the butter into the baking mix using a pastry blender or knife, until the crumbs look like little peas.
2. Add the garlic powder and cheese and mix gently until evenly combined.
3. Mix in milk until just combined and evenly moist. Don't over mix or your biscuits will be tough.
4. Using an ice-cream scoop, scoop out 1/4 of dough and drop onto a large baking sheet, about 2' apart.
5. Bake 15 minutes or until set and lightly golden.
6. Cool for 5 minutes and then put pan on a wire rack.
7. Combine the topping ingredients. While biscuits are still warm , brush the topping over them using a pastry brush.




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