Breads

One-Bowl Cheddar Biscuits

photo by:

kraft

I make these on a regular basis for my family. Easy to make. I don't have a cutter, so I use a small glass. Dried herbs work great too.

posted by

a cook

on 11/22/2010

time

prep:

15 min

total:

30 min

servings

total:

12 servings

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What You Need

2-1/4

cups all-purpose baking mix

1/2

cup KRAFT Shredded Cheddar Cheese

Tbsp. chopped fresh herbs

1/4

cup BREAKSTONE'S Sour Cream

Tbsp. GREY POUPON Dijon Mustard

1/3

cup milk

egg, beaten

fresh Italian parsley leaves

Make It

HEAT oven to 425°F.

COMBINE baking mix, cheese and herbs in large bowl. Mix sour cream and mustard in small bowl. Gradually stir in milk. Add to baking mix mixture; stir just until moistened.

PLACE dough on surface lightly dusted with additional baking mix; knead 10 times. Pat into 1/2-inch-thick circle. Cut with 2-inch biscuit cutter dusted with baking mix. Place biscuits, 2 inches apart, on baking sheet. Brush lightly with egg; top with parsley. Brush with remaining egg.

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

Kraft Kitchens Tips

Variation

Prepare using KRAFT 2% Milk Shredded Cheddar Cheese and BREAKSTONE'S Reduced Fat Sour Cream.

Best of Season

Prepare using whatever herbs are in season, selecting the herbs which best complement the other foods being served.

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a cook

posted:11/22/2010

I make these on a regular basis for my family. Easy to make. I don't have a cutter, so I use a small glass. Dried herbs work great too.

CForehand0

posted:3/18/2009

Really good and pretty easy to make. We used fresh basil which complimented the cheesy flavor nicely.

a cook

posted:3/17/2009

What kind of 'herbs' are you suggesting to be added to the batter? I'm sure the flavor outcome would differ depending on the herbs used.

gabbe

posted:3/5/2009

this was my first time making biscuits & it was very easy! i don't have a cutter so i used a glass. i personally didn't care for the flavor of the mustard, so i think next time i'll omit it. These are easy to prepare & tasty!

eveann78

posted:10/23/2008

Yummmy! Very easy. I didnt have parsley leaves but the dried herbs did just fine. I halved the recipe for just 2 of us but still needed close to the same amount of milk. Thanks for the recipe!

MsJudson

posted:3/18/2008

I made these with my St. Patty's day meal. This little biscuit has a BIG punch of flavor. The whole family loved them. I add more cheese as suggested by "acook" on her rating dated 10-29-2007, Im glad I did.

a cook

posted:10/29/2007

I made these last night for dinner. They were pretty good. They could use a little more cheese though. Maybe an extra 1/4 C.

al_rose738

posted:6/29/2007

I was trying a new recipe for biscuits but this was not a winner. They hardly tasted cheesy and would not stick together. This one needs some serious tweaking.

a cook

posted:4/24/2007

This was a good recipe. I only used a tbs of mustard and used about a cup of mexican style cheese. Next time I will use about a 1 1/3 cup of cheese. I also used a little bit of garlic poweder in the mix and sprinkled a little on top of each biscuit right before I put them in the oven. It's a little messy but it's worth it.

Guess1903

posted:3/4/2007

Unless I did the recipe wrong, they did not taste very good. They tasted like just plain bisquick with no flavor. I kept having to add wet ingredients to get them to stick together also. I would not make this recipe again.