*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Breads                           Copycat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Milk
      1/3   c            Mayonnaise
    1       tb           Sugar**
    2       c            Self-rising flour*
      1/4   c            Kraft American Cheese**
      1/2   ts           Garlic POWDER -- not salt
    3       tb           Melted butter or margarine
                         Muffin paper liners
   *You may use all-purpose (regular) 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.
   These definitely should be served freshly baked and
   Recipe from B.Overton, CT; Formatted for MM by Lynne
   Sammon (Kakeladi), Visalia, CA     5/95
   Recipe By     :
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