1 c Milk
1/3 c Mayonnaise
1 tb Sugar**
2 c Self-rising flour*
1/4 c Kraft American Cheese**
1/2 tb Garlic POWDER; not salt
3 tb 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 1 1/2 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.
Yields
10 Servings
