1 c Milk
1/3 c Mayonnaise
1 tb Sugar**
2 c Self-rising flour*
1/4 c Kraft American Cheese**
1/2 ts 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