Beer and Cheddar Soup
INGREDIENTS:
2 c Bisquick baking mix
1/2 c Shredded cheddar cheese
2 tb Melted butter/ margarine
1/2 c Beer
Sesame/poppy seeds
2 c Bisquick baking mix
1/2 c Shredded cheddar cheese
2 tb Melted butter/ margarine
1/2 c Beer
Sesame/poppy seeds
Heat oven to 450 degrees. Mix baking mix, cheese and beer until soft dough forms; beat vigorously; 20 strokes. Gently smooth dough into ball on floured cloth board. Knead 5 times. Roll dough into rectangle, 16 x 10 inches. Cut into 2-inch squares, cut squares diagonally into halves. Spread with melted margarine/butter; sprinkle with sesame seeds. Separate and place on ungreased cookie sheets. BAke until brown, about 8 minutes.