2-1/4 cups all-purpose baking mix
1/2 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. chopped fresh herbs
1/4 cup BREAKSTONE'S Sour Cream
2 Tbsp. GREY POUPON Dijon Mustard
1/3 cup milk
1 egg, beaten
12 fresh Italian parsley leaves
Combine baking mix, cheese and herbs in large bowl. Mix sour cream and mustard in small bowl; gradually stir in milk. Add to cheese mixture; stir just until moistened.
Place dough on surface lightly dusted with additional baking mix; knead 10 times. Pat into 1/2-inch-thick circle. Cut with 2-inch biscuit cutter dusted with baking mix. Place biscuits, 2 inches apart, on baking sheet. Brush lightly with egg; top with parsley. Brush with remaining egg.
Bake 12 to 15 min. or until lightly browned. Serve warm.
Prepare using KRAFT 2% Milk Shredded Cheddar Cheese and BREAKSTONE'S Reduced Fat Sour Cream.
Best of Season
Prepare using whatever herbs are in season, selecting the herbs which best complement the other foods being served.