| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Breads, Copycat |
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 |
ts |
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 :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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