One Bowl Cheddar Biscuits 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.