Sweet Harold found this in a Taste of Home magazine from 2011! It's been hanging on my refrigerator for months and tonight was the night to give them a try. Everyone loved these little muffin/biscuits. The combination of rosemary and cheddar was just right.
2 cups self-rising flour
1/2 cup shredded sharp cheddar cheese
1 T. minced fresh rosemary or 1 t. dried rosemary, crushed
1 1/4 cup milk
3 T. mayonnaise
In a large bowl, combine the flour, cheese, and rosemary. In another bowl, combine milk and mayonnaise; stir into dry ingredients just until moistened. Spoon into 12 greased muffin cups.
Bake at 400 degrees F. for 8 - 10 minutes or until lightly browned and a toothpick inserted in the muffin comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Makes 1 dozen.
I might have to try these. I like measured portion recipes.
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