Garden Herb Drop Biscuits

Name: Garden Herb Drop Biscuits
Ingredients: 2-1/4 cups biscuit/baking mix; 1 cup shredded cheddar cheese; 2 green onions, finely chopped; 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano; 1/2 teaspoon sugar; 1/4 teaspoon garlic powder; 2/3 cup plus 1 tablespoon 2% milk, divided; 1/3 cup sour cream; 2 teaspoons spicy brown mustard; 1 large egg

12 ingredients

3 steps

Ingredients

2-1/4 cups biscuit/baking mix
1 cup shredded cheddar cheese
2 green onions, finely chopped
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon garlic powder
2/3 cup plus 1 tablespoon 2% milk, divided
1/3 cup sour cream
2 teaspoons spicy brown mustard
1 large egg

Directions

1

Preheat oven to 425°. In a large bowl, mix the first eight ingredients. In a small bowl, whisk 2/3 cup milk, sour cream and mustard until blended. Add to baking mix mixture; stir just until moistened.
2

Drop by 1/4 cupfuls 2 in. apart onto a greased
3

. In a small bowl, whisk egg with remaining milk; brush over tops. Bake 12-14 minutes or until golden brown. Serve warm.