November 05, 2016
Breads, Dinner rolls or other breads, Dairy,
North American, Southern, Baking Mix (Bisquick/Clone), Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Entertaining, Fall/Autumn, Picnic, Potluck, Thanksgiving, Winter, Hand Mix/Whisk, Oven Bake, Vegetarian, Make it from a box, Flour, Herbs more
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"Becky Hardin @ thecookierookiedotcom continues to fill my recipe collection w/drool-worthy taste sensations just like this one. I may live in Iceland now, but I'm still a US Southern cook at heart & I can already tell this recipe will be a treasure in my "recipe chest". The really fun part of my situation is that every recipe is impressive to the people I feed. They think I'm some sort of American "master cook". My father-in-law even calls me by that nickname, so I hope Becky & a couple of other sites keep up their good work for me. When I post a recipe not my own, you will always know who deserves the credit for it. This recipe was a collaboration between Becky & her Mom (Susie Gall), so take a well-deserved bow ladies. :-)"
Preheat oven to 400F. Line a baking sheet w/parchment paper.
Combine cornbread mix, cheese & garlic powder. Add milk & stir just until incorporated.
Drop by heaping tablespoons onto prepared baking sheet. Brush biscuits w/melted butter, dried parsley & a scant sprinkle of salt.
Bake 13-15 min or until golden brown on the bottom.
Serve immediately or transfer to cooling rack until ready to serve.
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Made these drop biscuits to go with my Tex-Mex casserole last night. I love the idea of these cornbread biscuits, but I think they need more flavor -- more garlic taste for sure. This could be accomplished by adding more to the batter and adding it (or garlic salt)to the butter. I added the butter before and after baking. I also had to add more milk to the batter as it was a little too stiff. Still tasty and a great addition to our meal. : )