Ingredients
1 cup cheddar cheese, shredded
14 teaspoon garlic powder
14 teaspoon dried parsley flakes, crushed fine
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stainless press for hard cheeses — cheddar, gouda, manchego
Mesophilic cultures for aged cheese production
Humidity-controlled cheese storage — keep artisan cheese perfect
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
You're reading one of recipes available free. Full library with Gastronome.
combine the baking mix, milk and cheddar cheese in a medium bowl. mix by hand until well combined. divide the dough into 12 equal portions (about 3 tbsp each) and spoon onto a lightly greased or nonstick cookie sheet. flatten each biscuit a bit with your fingers. bake in nuwave for 8 -10 mins on 8 (or 80 percent heat). until the tops of the biscuits begin to brown. in a small bowl, combine the buttery spread with the garlic powder and the parsley flakes. heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit.