Total TimePrep: 25 min. Bake: 15 min.
Super buttery, to the point where they are crunchy rather than moist. It was a little too rich for my taste
i have made these for many years. Found the recipe in a 1950's Betty Crocker Recipe book. This was a favorite of my students in Foods classes for 30 years. We also sprinkled cinnamon and sugar over the dips when we made them without the cheese. Garlic was also a great addition to the dough. Oregano was a great addition to the plain dough too.
If these were round, I would call them cheddar biscuits. I misunderstood the directions, so mine were twice the size as the picture since I cut 16 total strips. We ate them with Round Steak Chili, and the leftovers were great reheated for breakfast.
This was quite good.
My girls and I have made this recipe without the cheddar cheese for years. Had never thought to add cheese but will try that next time. These are so DELISH with spaghetti and a nice salad and you might want to double as they don't last long and if they do, are good to just munch on the next day. Thanks for the recipe!!