One Bowl Cheddar Biscuits
- 2 1/4 C biscuit baking mix
- 1/2 C shredded cheddar
- 2 Tbs chopped fresh herbs (parsley, basil, rosemary)
- 1/4 C sour cream
- 2 Tbs dijon mustard
- 1/3 C milk
- 1 egg, lightly beaten
- 12 fresh flat leaf parsley leaves
Preheat oven to 425. Place baking mix in large bowl. Add cheese and herbs; stir until combines. Mix sour cream, mustard, and milk in small bowl. Stir into baking mix until just combined.
Place dough on surface lightly dusted with baking mix; knead 10 times. Pat into 1/2 in thick circle. Cut with 2 in cutter dusted with baking mix. Place biscuits on baking sheet. Brush lightly with beaten eff. Place 1 parsley leaf on top of each biscuit and lightly brush again with egg.
Bake 12-15 min or until browned lightly. Serve warm