*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 :
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 10|
|Calories from Fat: 87 (44%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 16.4mg||5 %|
|Sodium 433.6mg||15 %|
|Potassium 43.7mg||1 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 23.7g|
|Protein 3.3g||5 %|
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Calories per serving: 197
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