Monday, April 11, 2011

Easy Cheesy Biscuits

Cheesy Scoop Biscuits
1 package 1-2-3 Gluten Free® Southern Glory Biscuit MixTM
2 cups shredded cheese (I used a Mexican cheddar/Monterey blend)
1½ cups milk (I used 2%)
4 Tbsp. melted unsalted butter
2 Tbsp. melted unsalted butter and garlic salt for sprinkling on top.

1. Preheat oven to 375. Line cookie sheet with silicone liner or parchment paper.
2. Put biscuit mix, shredded cheese, milk and 4 Tbsp. melted butter into large bowl. Mix together. Using an ice-cream scoop, scoop biscuits onto prepared sheet, placing biscuits so they are touching one another.
3. Brush biscuits with melted 2 Tbsp. butter and sprinkle with garlic salt.
4. Bake until lightly golden brown, approximately 12-15 minutes, but baking times may vary.

-1-2-3 Gluten Free Newsletter, April 11,2011