Italian Cheese Biscuits
Yield
10 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | teaspoon |
garlic salt
or powder |
|
| ¼ | tablespoon |
parsley flakes
|
|
| ¼ | teaspoon |
italian herbs
|
* |
| 1 | pound |
biscuit baking mix (bisquick)
|
|
| 8 ¾ | ounces |
water
cold |
|
| ¼ | pound |
cheddar cheese
sharp, grated |
|
| ⅛ | cup |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | ml |
garlic salt
or powder |
|
| 3.8 | ml |
parsley flakes
|
|
| 1.3 | ml |
italian herbs
|
* |
| 453.6 | g |
biscuit baking mix (bisquick)
|
|
| 252.9 | ml/g |
water
cold |
|
| 113.4 | g |
cheddar cheese
sharp, grated |
|
| 3E+1 | ml |
butter
or margarine |
|
Directions
Preheat oven to 450 degrees.
Mix biscuit mix, water and cheese.
Drop by large spoonfuls onto greased baking sheet.
Bake for 8 to 10 minutes.
After baking, while hot, brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning.
Amounts will vary by the size batch you make, but a little goes a long way.
Serve hot.
