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Zatarains New Orleans Style Biscuit Mix Cheddar Garlic - 11 Oz
Biscuit Mix, Cheddar Garlic
No artificial flavors or colors. Partially produced with genetic engineering. The United States Food and Drug Administration does not consider food produced with genetic engineering to be materially different from other foods. A New Orleans tradition since 1889. New. Just add cheddar, milk & butter. What can beat fresh-from-the-oven biscuits baked up Zatarain's style? Zatarain's Cheddar Garlic Biscuits provide a great cheesy taste with just the right amount of garlic for a biscuit the whole family will love. Zatarain's has been the leader in Authentic New Orleans Flavor since 1889. So when you want great flavor, Jazz it up with Zatarain's! No preservatives. No partially hydrogenated oils. www.zatarains.com. Follow the Zatarain's tradition on Facebook! For more recipes and ideas visit us at www.zatarains.com. For more bold flavor try these cornbread mix cheddar jalapeno. Cornbread mix honey butter.
Serving Size: 0.25cup
Servings Per Container: About 12
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 10|
|Total Fat||Amount Per serving 1g||2%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 350mg||15%|
|Total Carbohydrate||Amount Per serving 18g||6%|
|Dietary Fiber||Amount Per serving <1g||3%|
|Sugars||Amount Per serving <1g|
|Protein||Amount Per serving 3g||0%|
Enriched Bleached Wheat Flour (Wheat & Malt Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Garlic, Whey (Milk), Granular Cheese (Milk, Cheese Cultures, Salt, Enzymes), Salt, Onion, Natural Flavor, Parsley, Sodium Phosphate, Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes) & Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes).
Warning Contains: Do not use if inner pouch has been opened.
Directions You'll Need: 1 cup milk; 1 cup shredded sharp cheddar cheese; 8 tablespoons butter, melted. Heat oven to 425 degrees F with rack in middle position. Spray baking sheet lightly with no-stick cooking spray. Reserve 2 tablespoons of the melted butter for brushing tops of biscuits. Stir Biscuit Mix, milk, cheese and remaining 6 tablespoons melted butter in large bowl 3 minutes or until mixture forms a soft dough. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared baking sheet. Bake 14 minutes or until golden brown. Brush tops of biscuits with reserved 2 tablespoons melted butter. Makes about 12 biscuits. and if you want to make Cut-Out Biscuits: Prepare dough as directed above, except place on lightly floured surface. Roll dough to 1/2-inch thickness. Cut with floured 2-1/2-inch round cutter. Bake as directed 12 to 14 minutes or until golden brown. Brush tops with reserved 2 tablespoons melted butter. Garlic Lover's Tip: Stir 1/2 tsp. garlic salt into 2 tbsp. of the reserved melted butter used for brushing tops of biscuits. Stir-In Ideas: Try any of these! 2 tbsp. finely chopped jalapeno peppers. Substitute shredded Pepper Jack or Monterey Jack cheese in place of the Cheddar cheese. 1/4 cup crumbled cooked bacon. Test Kitchen Tips: Serve with our Zatarain's Gumbo or any hearty soup.
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