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1 cup milk
1/3 cup mayonnaise
1 tablespoon sugar
2 Cup Self-rising flour
1/4 Cup Kraft American Cheese
1/2 tablespoon Garlic Powder, not salt
3 tablespoon melted butter or margarine
Muffin paper liners
You may use all-purpose 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.
1/3 cup mayonnaise
1 tablespoon sugar
2 Cup Self-rising flour
1/4 Cup Kraft American Cheese
1/2 tablespoon Garlic Powder, not salt
3 tablespoon melted butter or margarine
Muffin paper liners
You may use all-purpose 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.