Cheddar Biscuit Cups
Total TimePrep/Total Time: 25 min.
- 1 cup self-rising flour
- 1/2 cup shredded cheddar cheese
- 1/2 cup 2% milk
- 2 tablespoons mayonnaise
- In a small bowl, combine flour and cheese. Stir in milk and mayonnaise just until moistened.
- Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Editor's NoteAs a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts1 each: 175 calories, 8g fat (4g saturated fat), 17mg cholesterol, 398mg sodium, 19g carbohydrate (1g sugars, 0 fiber), 6g protein.
May 15, 2014
So easy to make and they taste great!
Nov 8, 2012
This is an amazingly good and successful recipe. I doubled it and filled six jumbo muffin cups, and they cooked in about 20 minutes. I've been cooking for many decades, and this is something new and delicious to add to my recipe book. I cannot find self-rising flour in Mexico, so followed the instructions and it worked perfectly. Next time, I think I'll add some chopped jalapenos. Would also be good with dill. Thanks for the great recipe!
Apr 24, 2010
Aug 10, 2008
Add 1/4 teaspoon of garlic powder to make cheddar garlic biscuit cups.
May 31, 2008
I love and make these when we camp! They are easy and taste wonderful!
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