St. Patrick's Day Cheddar Biscuits

These are the cutest biscuits!

I can't take credit for these though...I know, I know...

But I just had to make them...and share them with you...cause Kraft Foods shared them with me!

And they are so yummy!

They are perfect as an accompaniment for your St. Patrick's day meals.  They look like they are topped with tiny shamrocks!  I love it!

So, bring out the Irish in your and make these...now.


You will need:  All purpose baking mix, cheddar cheese, herbs, parsley, sour cream, milk, Dijon mustard, and an egg. That's it!

Place baking mix, cheese, and herbs in a large bowl.  ( I used a combination of parsley and thyme to compliment my dinner, but you can change it up.)

Put sour cream and mustard in a small bowl. 

Add milk and stir to combine.

Add to dry ingredients and stir until just combined and moist.

Turn dough out on to a flour dusted board.  Knead about 10 times.

Pat in to a circle. the recipe state 1/2 " thick.  I made mine about 1 inch thick.  I like a substantial biscuit!  Cut with a 2" biscuit cutter.  Place on baking sheet.  Recipe says 12 servings, but I got 8 because I made mine thicker.

Brush the tops with a beaten egg. 

Place a parsley leaf on each biscuit.  Cover with more egg.

Bake 12 min.  Mine came out nice and brown at 12 minutes, any more and they would have burned.

How adorable are these??? And they taste good too...I was leery when I tasted the dough and it had a strong mustard taste, however, when fully cooked they are mild and savory.

Please make these...you won't be disappointed!

St. Patrick's Day Cheddar Biscuits

by Kraft Recipes

2-1/4 cups all-purpose baking mix

1/2 cup  KRAFT Shredded Cheddar Cheese

2 Tbsp. chopped fresh herbs

1/4 cup  BREAKSTONE'S Sour Cream

2 Tbsp. GREY POUPON Dijon Mustard

1/3 cup  milk

1 egg, beaten

12   fresh Italian parsley leaves

HEAT oven to 425°F.

COMBINE baking mix, cheese and herbs in large bowl. Mix sour cream and mustard in small bowl. Gradually stir in milk. Add to baking mix mixture; stir just until moistened.

PLACE dough on surface lightly dusted with additional baking mix; knead 10 times. Pat into 1/2-inch-thick circle. Cut with 2-inch biscuit cutter dusted with baking mix. Place biscuits, 2 inches apart, on baking sheet. Brush lightly with egg; top with parsley. Brush with remaining egg.

BAKE 12 to 15 min. or until lightly browned. Serve warm.