Ingredients
14 cup parmesan cheese, grated
12 teaspoon salt
1 (6 ounce) canhungry jack refrigerated biscuits or 1 (6 ounce) canother refrigerated biscuits
3 tablespoons milk
Method
Sources
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Recipe1M+
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Recipe1M+
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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combine the cereal, cheese and salt. cut the biscuits into fourths ans shape into balls. dip balls in milk; dredge in cereal mixture and place 1 inch apart on a greased baking sheet. bake at 400 for 6-8 mins or until browned. if making garlic ones, i use 3 tablespoons of melted butter instead of the milk and add 1 clove garlic minced into the the cereal mixture.