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. Home Page

This recipe created by Kraft Foods.