In September of 2011, I attended a bingo night in my neighborhood. I know the month and year because after bingo, I BEGGED the hostess Judy to give me the recipe for her amazing Mini Cheese Biscuits. Thankfully she did via an email sent the next day. I still have my printout of the email … with the date and year on it. These biscuits are so delish that I’ve kept that cherished email printout all this time.
The biscuits are cute, small, easy to make and very addictive. So without further ado, here is the recipe for what my neighbor calls “Mona’s Incredible Cheese Biscuits.” I don’t know who Mona is but thank you very much!
Mini Cheese Biscuits
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup butter, melted
1 cup sour cream (best with regular, not reduced fat)
2 cups self-rising flour (or 2 cups all purpose mixed with 3 tsp baking powder and 1 tsp salt
Preheat the oven to 425 degrees. Mix all ingredients together and spoon into mini-muffin pans a tablespoon at a time. I purchased a great mini-muffin pan that holds 18 muffins at Target and filled each slot about 1/2 full. Bake for 10 minutes or until the biscuits are golden brown. Remove from the oven and cool for 5 minutes on wire racks.
And as I mentioned about the deviled eggs, I’ll bet these would be pretty tasty with a few Baco Bacon bits mixed in : )
These can be prepared ahead and frozen for up to a month. Thaw frozen biscuits on the counter and reheat wrapped in foil for 10 minutes or until warmed through, if desired.
They are also delicious at room temperature.
Enjoy, Shabbat Shalom and Happy Kosher