Fiddlehead Puff
Yield
8 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fiddlehead
|
* |
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fiddlehead
|
* |
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 237 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Heat oven to 325℉ (160℃).
Butter 1½ large casserole dish.
Beat baking mix, milk, eggs and salt with hand beater until smooth.
Stir in fiddleheads and cheese.
Pour into baking dish and bake about 1 hour, until knife inserted between center and edge comes out clean.
