*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. Use the cheese in the gold cardboard container. Original recipe does not say, but I would think you will want to shred it. In a 1 1/2 qt mixing bowl combine the milk, mayo, sugar, and flour. 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. These definitely should be served freshly baked and hot. Recipe from B.Overton, CT; Formatted for MM by Lynne Sammon (Kakeladi), Visalia, CA 5/95 Recipe By : Posted to MC-Recipe Digest V1 #748 by Leon & Miriam Posvolsky
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 10|
|Calories from Fat: 90 (45%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 17.5mg||5 %|
|Sodium 443.8mg||15 %|
|Potassium 50.9mg||1 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 23.9g|
|Protein 3.6g||5 %|
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Calories per serving: 202
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