| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Breads, Copycat, Beauty aide | 10 | Servings |
INGREDIENTS
| 1 | c | Milk |
| 1/3 | c | Mayonnaise |
| 1 | tb | Sugar** |
| 2 | c | Self-rising flour* |
| 1/4 | c | Kraft American Cheese** |
| 1/2 | tb | Garlic POWDER; not salt |
| 3 | tb | Melted butter or margarine |
| Muffin paper liners |
INSTRUCTIONS
*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 Recipe By : Posted to MC-Recipe Digest V1 #748 by Leon & Miriam Posvolsky <[email protected]> on Aug 19, 1997
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