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Cheddar cheese adds a burst of sunny flavor to the flaky biscuits Donna Engel bakes in her Portsmouth, Rhode Island kitchen.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 82 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 204 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein.
Originally published as Quick Cheese Biscuits in Taste of Home August/September 1995, p45
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Reviewed on Jun. 12, 2012 by TaylorAshley
I accidently picked up HONEY buttermilk biscuit mix. The results are not quite what I wanted, but they were still very good. So I tried them again with correct mix and they were even better! Big hit with the family :)
Reviewed on Sep. 09, 2010 by lovespikes
These are great biscuits. Almost like the ones you would get at a Red Lobster restaurant.I used whole milk, i added 1/2 stick of cold butter, blended with a pastry cutter leaving peas sized bits.I added a 1/4 tsp. of parsley flakes to the melted butter for bushing on top.
These are great biscuits. Almost like the ones you would get at a Red Lobster restaurant.
I used whole milk, i added 1/2 stick of cold butter, blended with a pastry cutter leaving peas sized bits.
I added a 1/4 tsp. of parsley flakes to the melted butter for bushing on top.
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