Herb Butter Sticks Recipe
Ingredients
| Butter | 1⁄8 Cup (2 tbs) | |
| Biscuit mix | 2 Cup (32 tbs) | |
| Sage | 3⁄4 Teaspoon | |
| Dry mustard | 1⁄2 Teaspoon | |
| Nutmeg | 1⁄8 Teaspoon | |
| Milk or water | (as required) | |
| Corn flakes | 1 Cup (16 tbs), crushed | |
| Sharp cheddar cheese | 1⁄2 Cup (8 tbs), grated |
Directions
Heat oven to 450 degrees.
Put butter in 13 X 9 1/2 X 2-inch baking pan.
Set in oven to melt butter.
Put biscuit mix in bowl.
Add sage, mustard and nutmeg and stir lightly with a fork.
Add amount of liquid called for on biscuit mix package for rolled biscuits and mix and knead as directed.
Roll into an oblong 12X8 inches and cut into 32 strips (cut down middle of oblong lengthwise then crosswise into 16 strips 3/4 inch wide).
Drop strips into melted butter in prepared pan and turn over to coat with butter on both sides.
Combine corn flakes and cheese and roll each strip in this mixture.
Put close together in baking pan and bake about 15 minutes or until golden.
Serve hot.
Put butter in 13 X 9 1/2 X 2-inch baking pan.
Set in oven to melt butter.
Put biscuit mix in bowl.
Add sage, mustard and nutmeg and stir lightly with a fork.
Add amount of liquid called for on biscuit mix package for rolled biscuits and mix and knead as directed.
Roll into an oblong 12X8 inches and cut into 32 strips (cut down middle of oblong lengthwise then crosswise into 16 strips 3/4 inch wide).
Drop strips into melted butter in prepared pan and turn over to coat with butter on both sides.
Combine corn flakes and cheese and roll each strip in this mixture.
Put close together in baking pan and bake about 15 minutes or until golden.
Serve hot.
Chef
