Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

One Bowl Cheddar Biscuits




Source of Recipe


backofthebox.com






Recipe Introduction


These biscuits can use whatever herbs are in season, or can be changed to go with the main dish!






List of Ingredients



• 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
  






Instructions



1. PREHEAT oven to 425°F.
   
2. 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.
   
3. 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.
   
4. BAKE 12 to 15 min. or until lightly browned. Serve warm.
   






Final Comments


Makes 12

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