Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Milk
1/3 c Mayonnaise
1 tb Sugar**
2 c Self-rising flour*
1/4 c Kraft American Cheese**
1/2 ts Garlic POWDER -- not salt
3 tb Melted butter or margarine
Muffin paper liners
*You may use all-purpose (regular) flour, however
biscuits will not rise much
and have a denser texture; flavors should be about
identical. **Can substitute 3 packets of Sweet & Low
for the sugar. Use the cheese in the gold
cardboard container. Original recipe does not say, but
I would think you will
want to shred it.
In a 1 1/2 qt mixing bowl combine the milk, mayo,
sugar, and flour. Beat on
high speed with electric mixer for almost a minute,
until smooth and completely combined. Using a rubber
bowl scraper, streak the dough with the cheese. Batter
should NOT be thin enough to pour; if necessary, add
only enough additional flour so batter will "drop"
from spoon. Drop batter into 10
paper-lined muffin tins, or a greater number of tiny
muffin cups. (Muffins tend to triple in size when
baked; fill lightly.) Melt butter; mix in garlic,
and brush tops of dough. You may shake 1 tsp
additional cheese on each muffin if you wish. Bake for
25-30 minutes, or until golden. Cool in pan on
rack for 30 minutes.
These definitely should be served freshly baked and
hot.
Recipe from B.Overton, CT; Formatted for MM by Lynne
Sammon (Kakeladi), Visalia, CA 5/95
