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Cheese Garlic Biscuits II
June 02, 2012

I doubled the baking powder and I used lactose-free whole milk and margerine instead of butter because I have a child who struggles with a slight lactose intolerance. I shredded half of the cheese and cubed the rest into small small bits. I dropped the batter for these biscuits into greased muffin tins. I served these with Easy Tortellini Soup, which is also from this site. The boys thought they were GREAT--they used a lot of them to sop up the soup from their bowls. Next time, I think I'd like to make them even more garlic-y and add either fresh minced garlic or a teaspoon of garlic powder into the biscuit batter.

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