Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Garlic Cheddar Biscuit

MichiganEggMichiganEgg Posts: 1
edited 6:36AM in Baking
Ingredients
2 Cups self-rising flour
1 Cup Shredded Cheddar Cheese
1 Tablespoon Garlic Powder
1 Tablespoon Sugar
¼ Cup grated Parmesan Cheese
1 Cup Milk
4 Tablespoons Mayonnaise Instructions
Pre-heat plate setter (with legs down) and pizza stone in BGE at 425F for about 15 minutes.
In large bowl, mix dry ingredients and cheeses until blended, add mayo and milk. Mix until thoroughly blended. Let rest in bowl for about 5 minutes.
Pour onto parchment paper and bake on pizza stone at 400 - 450 for about 15 ~ 20 minutes .
Baste top with butter, and bake until top is lightly browned.
Serve warm, refrigerate leftovers.NotesNumber of Servings: 6-8Time to Prepare: 45 Minutes
Sign In or Register to comment.
Click here for Forum Use Guidelines.