Use and Care Manual

C a t h y ’ s H o m e s t y l e E s s e n t i a l s
Makes 18-20
biscuits
1 ¼ cups 2% milk
½ cup mayonnaise
3 tbsp. butter, softened
plus 3 tbsp. butter, melted
½ tsp. garlic powder
½ tsp. parsley flakes
3 cups self-rising flour
1 ½ cups sharp cheddar
cheese, grated
½ cup Parmesan cheese,
grated
1. Pre-heat oven to 400º.
2. Place 1 cup milk, mayonnaise, 3 tbsp.
softened butter and spices into the
Torpedo™ and lock lid into place.
PULSE until well mixed.
3. Add flour and 1 cup of the cheddar cheese.
Press AUTO and allow Torpedo™ to mix
through the first two intervals. Remove lid,
making sure machine is turned off, and pull
biscuit mixture away from the sides of the
canister with a spatula as needed.
4. Pour in remaining
¼ cup milk around the
canister walls. Press AUTO button and allow
the Torpedo™ to complete the cycle. The
batter will look a bit clumpy, but the flour
will all be incorporated and the cheese will
be “infused” into the mixture.
5. Scrape dough out of canister and into a bowl.
Add the remaining
½ cup of cheddar to the
batter and stir with a spoon. Batter will be
sticky, yet will hold a ball shape as you spoon
it out.
6. Melt the remaining 3 tbsp. of butter in a
bowl. Spoon out biscuit sized dough balls,
form into a ball with fingers and roll
first in the melted butter, then in the
Parmesan cheese.
7. Place biscuits 1 inch apart on an un-greased
cookie sheet. Bake for 9-12 min. or until
slightly golden. Remove from oven and baste
with melted butter, sprinkle a pinch of garlic
salt and parsley over the tops and serve hot.
Cheddar Infused
Torpedo™ Biscuits
Tip: Remember, you can
pre-grate your cheeses
in the Torpedo™!
Beas & Bscuits
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