Glad Lobster Cheese Biscuits
By Gloria Pitzer, revised from her self-published cookbook, Make Alike Recipes (Secret Recipes, St. Clair, MI; Oct. 1991, p. 6)
1 cup milk
2 tsp. sugar (or sugar substitute equivalent)
1/3 cup mayonnaise (Hellman’s preferred)
2 1/4 cups self-rising flour
1/4 cup (4 oz.) shredded cheddar cheese
Combine first four ingredients in a 1 1/2 qt. mixing bowl, with electric mixer on high speed, for slightly less than a minute. Dough should be smooth and completely combined; not too thin or too thick. Work in cheddar cheese with a rubber spatula. Drop dough by spoonful, equally between 10 paper-lined muffin wells or on a greased baking sheet in mounds 1 inch apart. Drizzle 1 tsp. melted butter or margarine on top of each and dust with a little pinch of parsley and garlic powder or garlic salt (to taste). You can also sprinkle a tiny bit of additional cheddar cheese on top of each. Bake at 350F degrees for 25-30 minutes, or until golden brown and tripled in size. Cool in/on pan on a wire rack for 30 minutes. Makes 10 biscuits.