Mini Cheddar and Herb Biscuits
with TKTK
Everything tastes better in miniature form and these cheddar and herb biscuits are no exception! Light and fluffy with an irresistible butteriness, these little bites are sure to begone before the dinner table is even set.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Mélange à pâte tout usage
(Contient: Lait, Blé Peut contenir : Orge, Oeuf, Soya, Noix)
½ tasse(s)
Cheddar, râpé
(Contient: Lait)
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
7 g
Ciboulette
3 g
Mélange paprika fumé et ail
(Contient: Sulfites Peut contenir : Soya, Noix, Lait, Blé, Moutarde, Arachides, Sésame)
1 pièce(s)
Œuf
(Contient: Oeuf)
Pas inclus dans votre livraison
¼ cc
Poivre*
¼ cc
Sel*
3 cs
Lait*
(Contient: Lait)
Instructions
- Thinly slice chives.
- To a large bowl, add Breakfast Baking Mix and 1/2 tsp Paprika Garlic blend. Season with 1/4 tsp salt and 1/4 tsp pepper, then whisk to combine.
- In a small bowl, add sour cream, egg and 3.5 tbsp milk, then whisk to combine.
- Add milk mixture to the bowl with the dry ingredients, then stir until just combined.
- Add chives and cheese, then stir gently to incorporate.
- Double line a baking sheet with parchment paper.
- Using two spoons, dollop batter into 16 equal-sized biscuits onto the prepared baking sheet.
- Bake in the middle of the oven for 10-12 min, until golden and a toothpick inserted into the centre comes out clean.
- Allow biscuits to cool on the baking sheet for 5 minutes before transferring to a seving dish. (TIP: Biscuits are best served warm with a pat of good quality butter on top!)
