Cheddar Herb Biscuits

• Vegetarian

• Produce

  • 1 tsp Parsley, dried
  • 1 tsp Rosemary, dried

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 1/2 cups Flour
  • 1/2 tsp Salt
  • 1 1/2 tbsp Sugar

• Dairy

  • 1/4 cup Butter
  • 3 cups Cheddar cheese, white (or yellow
  • 1 cup Milk, nonfat

Found on yellowblissroad.com

Ingredients

• 1½ cups flour
• 1½ tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• 3 cups shredded white (or yellow) cheddar cheese
• 1 cup nonfat milk
• 1 egg
• ¼ cup (1/2 stick) butter, melted

Directions

• Preheat oven to 375 degrees. Spray a 12-count muffin pan with cooking spray and set aside.
• In a small mixing bowl, combine the milk and melted butter. Whisk in the egg.
• In a medium mixing bowl, sift together flour, sugar, baking powder, herbs and salt. Stir in the cheese.
• Pour the milk mixture into the flour mixture and stir just to combine.
• Divide the batter evenly among the muffin cups; about ¼ cup of batter for each cup.
• Bake at 375 degrees for about 20-25 minutes, or until the tops are nice and golden brown.
• Serve warm.