2 cups buttermilk baking mix
1 cup Cabot Sour Cream
4 ounces Cabot Sharp Cheddar, finely grated (about 1 cup), plus more for tops
7 tablespoons Cabot Salted Butter, melted, divided
½ – 1 teaspoon garlic salt (optional)
PREHEAT oven to 400°F. Lightly grease 12-cup muffin tin or coat with nonstick cooking spray.
STIR together in a medium bowl baking mix, sour cream, 1 cup of cheese, 6 tablespoons of melted butter and garlic salt, if using, until dry ingredients are moistened.
DIVIDE batter evenly among muffin cups. Gently brush tops with remaining butter and sprinkle lightly with additional cheese.
BAKE for 9 to 11 minutes, or until biscuits are lightly browned.
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