These biscuits can use whatever herbs are in season, or can be changed to go with the main dish!

Prep: 15 min - Total: 30 min

2-1/4 cups dry all-purpose baking mix for biscuits
1/2 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. chopped fresh herbs
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. GREY POUPON Dijon Mustard
1/3 cup milk
1 egg, lightly beaten
12 fresh flat leaf parsley leaves


PREHEAT oven to 425°F. Place baking mix in large bowl. Add cheese and herbs; stir until combined. Mix sour cream, mustard and milk in small bowl. Stir into baking mix until just combined.

PLACE dough on surface lightly dusted with baking mix; knead 10 times. Pat into 1/2-inch thick circle. Cut with 2-inch cutter dusted with baking mix. Place biscuits on baking sheet. Brush each lightly with beaten egg. Place 1 parsley leaf on top of each biscuit; lightly brush again with egg.

BAKE 12 to 15 min. or until lightly browned. Serve warm.

Makes 12 servings, 1 biscuit each

Great Substitute: Prepare as directed, using KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Nutritional Info Per Serving: Calories 130, Total fat 6g, Saturated fat 2.5g, Cholesterol 25mg, Sodium 360mg, Carbohydrate 14g, Dietary fiber 1g, Sugars 1g, Protein 4g

This recipe created by Kraft Foods.