One-Bowl Cheddar Biscuits
- 2-1/4 cups all-purpose baking mix
- 1/2 cup KRAFT Shredded Cheddar Cheese
- 2 Tbsp. chopped fresh herbs
- 1/4 cup BREAKSTONE'S Sour Cream
- 2 Tbsp. GREY POUPON Dijon Mustard
- 1/3 cup milk
- 1 egg, beaten
- 12 fresh Italian parsley leaves
- Heat oven to 425F.
- Combine baking mix, cheese and herbs in large bowl.
- Mix sour cream and mustard in small bowl.
- Gradually stir in milk.
- Add to baking mix mixture; stir just until moistened.
- Place dough on surface lightly dusted with additional baking mix; knead 10 times.
- Pat into 1/2-inch-thick circle.
- Cut with 2-inch biscuit cutter dusted with baking mix.
- Place biscuits, 2 inches apart, on baking sheet.
- Brush lightly with egg; top with parsley.
- Brush with remaining egg.
- Bake 12 to 15 min.
- or until lightly browned.
- Serve warm.
baking mix, cheddar cheese, fresh herbs, poupon, milk, egg, parsley
Taken from www.kraftrecipes.com/recipes/one-bowl-cheddar-biscuits-74550.aspx (may not work)