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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 biscuits 70g Recipe makes 12 biscuits) |
||
| Calories 189 | ||
| Calories from Fat 80 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.9g | 13% | |
| Saturated Fat 4.0g | 19% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 167mg | 6% | |
| Potassium 70mg | 2% | |
| Total Carbohydrate 20.7g | 6% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.8g | ||
| Protein 6.5g | 12% | |
Garlic-Cheddar Cheese Biscuits
By: evelyn/athens
Oct 10, 2005
I love to make these biscuits for my family on the weekend. They're great to eat on their own, but can't be beat with a slice of sweet ham!
12 biscuits
Ingredients
- 1 cup milk
- 1/2 cup mayonnaise
- 1 tablespoon sugar
- 2 cups self raising flour (up to 1/2 cup more may be necessary)
- 3 garlic cloves, minced very fine
- 1 1/2 cups grated cheddar cheese
- melted butter
Directions
1
Preheat oven to 350°F.2
Beat together in a medium bowl the milk, mayo, sugar, 2 cups flour and garlic, adding 1/2 cup more flour (if necessary) so that dough can be dropped from a spoon and hold its shape. At that point, streak dough with cheese. Drop by spoonful 1 inch apart on a greased baking sheet.3
Brush a little melted butter on the top of each biscuit and bake for 25-30 minutes, until golden brown.4
Note: Be careful not to add too much flour or biscuits will be dry and hard.
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- Course > Breads > Rolls/Biscuits
- Course > Breakfast
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Occasion > Brunch
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: PrincessMommy
On May 22, 2006
These were great!They didn't rise really high, but had a moistness and a very slight chewiness(from the baked cheese on the bottom).I also used baking powder in these with bread flour.Really good-thanks for the recipe!!
From: twissis
On May 20, 2006
I wish you could've been here for breakfast w/us today, Evelyn. You would've been so proud. I followed your recipe 100%, adding only fresh chives. They were just heavenly - nicely browned, light, so full of flavor & the aroma was TDF! I made them as muffins & coated the tops w/butter using my pastry brush. These are great & we both loved them! Thx for posting.
From: Marie
On May 18, 2006
Ev, this the best recipe I have used for garlic cheddar biscuits which I love. Did not have self rising flour, so I added 1 teaspoon of salt and 1 tablespoon baking powder and it worked very well. I can't wait to make these again. Sooooo good! Thanks so much for sharing this great recipe which I will definitely add to my favorites.
From: The SOS
On Sep 6, 2006
Hi, Evelyn. I tried your recipe this morning, and it was great. I was unsure about the mayo — I'd never put it in biscuits before, but I followed the recipe anyway. I realized halfway through that I was out of garlic, so I just used some garlic powder, and a little onion as an after thought as I remembered the comment about chives. The batter was a little runny, so I restrained myself from adding too much extra flour when I remembered your advice about them being hard, even against my healthy paranoia. They turned out great. The garlic for me was a little understated, but I did have to substitute the powder. Next time I'll use the real thing, or a little more. They had a great, deep, almost tangy flavour that comes out a second or two after you bite into them unlike other biscuits I've mad. I'll attribute that to the mayo, I think. Thanks again for the recipe. I'll be replacing my old cheese and garlic biscuit recipe with yours.
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