13/12/2020 06:36

Recipe of Any-night-of-the-week Monterey Jack Cheese πŸ§€ Biscuits

by Lily Morgan

Monterey Jack Cheese πŸ§€ Biscuits
Monterey Jack Cheese πŸ§€ Biscuits

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, monterey jack cheese πŸ§€ biscuits. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Monterey Jack Cheese πŸ§€ Biscuits is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Monterey Jack Cheese πŸ§€ Biscuits is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have monterey jack cheese πŸ§€ biscuits using 4 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Monterey Jack Cheese πŸ§€ Biscuits:
  1. Make ready 2 cups Bisquick mix
  2. Take 2/3 cup milk
  3. Get 1 (8 ounce) block Monterey Jack cheese, cut into small chunks
  4. Get 1/8 teaspoon garlic powder
Steps to make Monterey Jack Cheese πŸ§€ Biscuits:
  1. In a bowl mix together Bisquick mix, milk, Monterey Jack cheese and garlic powder……..you can add more milk if mixture is too dry, mixture should be moist……..
  2. Drop mix by the spoonful onto an ungreased cookie sheet…….
  3. Bake in a preheated 450 degree oven for 10 minutes…..
  4. Serve warm and enjoy πŸ˜‰!! Your biscuits will be very cheesy and gooey and just delicious πŸ˜‹!!

So that is going to wrap this up for this exceptional food monterey jack cheese πŸ§€ biscuits recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!


© Copyright 2021 | Guys, you have to promise to love our recipes | All rights reserved