Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Red Lobster Cheese Biscuits




Source of Recipe


Internet






List of Ingredients



• 1 cup milk
  
• 1/3 cup mayonnaise
  
• 1 tablespoon sugar or 3 packages sweet & low
  
• 2 cups self-rising flour
  
• 1/4 cup Kraft American cheese, grated
  
• Liquid margarine
  
• Garlic powder
  
• Kraft American cheese food
  






Instructions



1. Combine milk, mayonnaise, sugar and flour. Beat with mixer at high speed, not quite 1 minute until smooth and completely combined. Remove beaters. Use rubber spatula to streak the dough with 1/4 cup cheese food. Drop batter equally between 10 paper lined muffin wells. Drizzle top of each with 1 teaspoon liquid margarine and dust each with a little garlic powder plus 1 scant teaspoon additional cheese food, Bake at 350 degrees for 25 to 30 minutes or until golden brown and tripled in size, Cool in pan on racks for 30 minutes. Add only enough flour so batter drops from spoon.