Herb & Garlic Cheddar Biscuits

I tried this one for lunch today and I had to post it immediately because if you haven't made your dinner plans yet and you have the Herb & Garlic Dip Mix (and if you don't, you really should talk to us about getting it), you should start your plans around these biscuits.

2 c flour
4 t baking powder
2 T VE Herb & Garlic Dip Mix
1/2 t salt
1/4 c cold butter
1 c grated cheddar
2/3 c milk

Preheat to 450F. Mix all of the dry and then cut in the butter until pea sized crumbs. Stir in the cheese. Stir in the milk, the dough will be fairly wet until you turn it out onto a floured board (hey, when did Donald Sutherland start doing voiceovers for orange juice commercials? Is he paying off a mortgage or something?) and knead it 6-8 times. Pat it out to about 1 cm thick and then cut it into your shapes and put them onto a parchment lined baking sheet.

The book said 30 minutes but I was on the phone with Joe when I put them in the oven and didn't look at the time. I took them out when I could smell them but didn't take into account that I was in my bedroom at the other end of the house. To make a long story short (Too late!), I burned mine and I don't know how long they were in the oven.

So the tasting part is based completely on the top half of the biscuit but even that was substantial, they had a lot of loft to them.

**Editor's Note: I tried them again for 18 minutes on a parchment lined cookie sheet and they were still much browner than they should have been. The next time that I try them, I'm going to drop the temperature because the insides are cooked almost perfectly so the time is good. I will keep you posted, natch.**