Yield: 10 Servings
|2 cups||Self-rising flour*|
|¼ cup||Kraft American Cheese**|
|½ teaspoon||Garlic POWDER -- not salt|
|3 tablespoons||Melted butter or margarine|
|Muffin paper liners|
*You may use all-purpose (regular) flour, however biscuits will not rise much and have a denser texture; flavors should be about identical. **Can substitute 3 packets of Sweet & Low for the sugar.
Use the cheese in the gold cardboard container. Original recipe does not say, but I would think you will want to shred it.
In a 1½ qt mixing bowl combine the milk, mayo, sugar, and flour.
Beat on high speed with electric mixer for almost a minute, until smooth and completely combined. Using a rubber bowl scraper, streak the dough with the cheese. Batter should NOT be thin enough to pour; if necessary, add only enough additional flour so batter will "drop" from spoon. Drop batter into 10 paper-lined muffin tins, or a greater number of tiny muffin cups. (Muffins tend to triple in size when baked; fill lightly.) Melt butter; mix in garlic, and brush tops of dough. You may shake 1 tsp additional cheese on each muffin if you wish. Bake for 25-30 minutes, or until golden. Cool in pan on rack for 30 minutes.
These definitely should be served freshly baked and hot.
Recipe from B.Overton, CT; Formatted for MM by Lynne Sammon (Kakeladi), Visalia, CA 5/95 Recipe By :