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These broccoli and Cheddar cheese-topped
biscuits are yummy not only hot from the oven but also when eaten cold.
Ingredients:
10-ounce package ready-to-bake refrigerated buttermilk flaky biscuits
(10 biscuits)
2 cups chopped broccoli, cooked and well
drained
5 ounces Cheddar cheese, shredded
1 large plum tomato, diced
1/4 cup minced scallions (green onions)
1 tbsp plus 2 tsp margarine, melted
Method
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Preheat oven to 400 degree F.
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Between 2 sheets of wax paper rolls
each biscuits into a circle about 4 inches in diameter.
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Into each of ten 2 1/2-inch-diameter
nonstick muffin pan cups place 1 biscuit; press each biscuits into
bottom and up side of cup to form a crust.
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Set aside.
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In small mixing bowl thoroughly combine
remaining ingredients and spoon an equal amount of mixture into each
biscuit-lined cup.
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Partially fill remaining cups with
water (this will prevent pan from burning and/or warping) and bake
until biscuits are golden, about 10 minutes.
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Remove pan from oven and carefully
drain off water (remember, it will be boiling hot).
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