*You may use all-purpose (regular) flour, however biscuits will
not rise much and have a denser texture; flavors should be about
identical. **Can substitute 3 packets of Sweet & Low for the
sugar.
Original recipe does not say, but I would think you will want
to shred the cheese.
In a 1 1/2 qt mixing bowl combine the milk, mayo, sugar, and flour.
Beat on high speed with electric mixer for almost a minute, until
smooth and completely combined. Using a rubber bowl scraper, streak
the dough with the cheese. Batter should NOT be thin enough to
pour; if necessary, add only enough additional flour so batter
will "drop" from spoon.
Drop batter into 10 paper-lined muffin tins, or a greater number
of tiny muffin cups. (Muffins tend to triple in size when baked;
fill lightly.) Melt butter; mix in garlic, and brush tops of dough.
You may shake 1 tsp additional cheese on each muffin if you wish.
Bake for 25-30 minutes, or until golden. Cool in pan on rack for
30 minutes.
These definitely should be served freshly baked and hot.
Recipe from B.Overton, CT; Formatted for MM by Lynne Sammon (Kakeladi),
Visalia, CA 5/95