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Ingredients Jump to Instructions ↓

  1. 1 cup Milk

  2. cup Mayonnaise

  3. 1 tablespoon Sugar**

  4. 2 cups Self-rising flour*

  5. cup Kraft American Cheese**

  6. teaspoon Garlic POWDER -- not salt

  7. 3 tablespoons Melted butter or margarine

  8. Muffin paper liners

Instructions Jump to Ingredients ↑

  1. *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.

  2. Use the cheese in the gold cardboard container. Original recipe does not say, but I would think you will want to shred it.

  3. In a 1½ qt mixing bowl combine the milk, mayo, sugar, and flour.

  4. 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.

  5. These definitely should be served freshly baked and hot.

  6. Recipe from B.Overton, CT; Formatted for MM by Lynne Sammon (Kakeladi), Visalia, CA 5/95 Recipe By :

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