Garden Herb Drop Biscuits

• 2-1/4 cups biscuit/baking mix
• 1 cup shredded cheddar cheese
• 2 green onions, finely chopped
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon garlic powder
• 2/3 cup plus 1 tablespoon 2% milk, divided
• 1/3 cup sour cream
• 2 teaspoons spicy brown mustard
• 1 large egg

1. Preheat oven to 425u0b0. In a large bowl, mix the first eight ingredients. In a small bowl, whisk 2/3 cup milk, sour cream and mustard until blended. Add to baking mix mixture; stir just until moistened.
2. Drop by 1/4 cupfuls 2 in. apart onto a greased
3. . In a small bowl, whisk egg with remaining milk; brush over tops. Bake 12-14 minutes or until golden brown. Serve warm.

biscuitbaking, cheddar cheese, green onions, parsley, fresh basil, fresh oregano, sugar, garlic, milk, sour cream, brown mustard, egg

Taken from www.tasteofhome.com/recipes/garden-herb-drop-biscuits/ (may not work)