One Bowl Cheddar Biscuits
 
these biscuits can use whatever herbs are in season, or can 
be changed to go with the main dish! 
prep: 15 min - total: 30 min 
 
2-1/4 cup  dry all-purpose baking mix for biscuits
1/2 cup  shredded cheddar cheese
2 Tbsp  chopped fresh herbs
1/4 cup  sour cream
2 Tbsp  dijon mustard
1/3 cup  milk
1   egg, lightly beaten
12   fresh flat leaf parsley leaves
 
preheat oven to 425 f. 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. 
makes 12 servings, 1 biscuit each 
great substitute: prepare as directed, using kraft 2% milk 
shredded reduced fat cheddar cheese and breakstone's reduced 
fat or knudsen light sour cream. 
 
nutritional info per serving: calories 130, total fat 6g, 
saturated fat 2.5g, cholesterol 25mg, sodium 360mg, 
carbohydrate 14g, dietary fiber 1g, sugars 1g, protein 4g 
 
this recipe created by kraft foods. 
 
source: http://www.backofthebox.com 
from ann in fla 
 
 
-- 
(ID: 2518) Mirror: rec.food.recipes: Mon, May 23, 2005


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