Christel's Cheddar Biscuits

This is a recipe from Christel. She freezes flat leaf parsley for making them, laying it flat in single layers.

Yield:   12

Prep: 15 min.
Bake: 15 min.

2 ¼ cups  biscuit baking mix (such as Bisquick) plus enough to dust kneading surface
½ c.         sharp cheddar cheese, shredded
2 Tbsp.    chopped, fresh herbs  (such as parsley, basil, or rosemary)
¼ cup       sour cream  (or French onion dip)
2 Tbsp.     Dijon mustard
⅓ cup       milk  (for buttermilk, add 1 tsp. lemon juice)
1               egg, lightly beaten
12             fresh flat leaf parsley leaves

In a large bowl, stir together baking mix, cheese and herbs.

In a small bowl, mix sour cream, mustard & milk.  Stir into baking mix until just combined.

On a surface lightly dusted with baking mix, knead dough 10 times.

Pat dough to ½ inch thick (into a circle if using a 2 ⅝” biscuit cutter or a square if cutting with a knife).  Cut and place on a baking sheet.  (May also divide dough and pat into rounds.)

Brush each biscuit lightly with beaten egg.  Place 1 parsley leaf on top of each and lightly brush with egg again.

Bake at 400° for 12 – 15 minutes or until lightly browned.  Serve warm.