I got this recipe from a friend. Best if eaten warm!!!
Preheat oven to 450 degrees F (230 degrees C).
Stir together baking mix, milk and cheeses until soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet.
Bake for 10 to 12 minutes, or until bottoms are lightly browned.
Melt butter, and stir in garlic powder and parsley flakes. Brush over warm biscuits.
Per Serving: 161 calories; protein 4.8g; carbohydrates 18.4g; fat 7.7g; cholesterol 21.2mg; sodium 567mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.