Place 2 tsp. of Great Garlic Dip Mix into a glass measuring cup. Add 1 Tbsp. boiling water and stir well. Set aside. In a medium mixing bowl, add the flour, baking powder, baking soda, salt and xantham gum (if using). Use a fork to blend all the dry ingredients together. You may sift the mixture if it appears lumpy.

Take the cold chopped butter and distribute it over the top of the dry ingredients. Use your hands to blend the butter in, squeezing it between your finger and thumb to work it together. Work it in until it is shaggy - it won't be all blended in. Alternately you can use a pastry blender to cut the butter into the flour.

Add the shredded cheese and stir it in using the fork.

Pour the buttermilk or milk/vinegar blend over the garlic mix in the measuring cup. Stir to blend. Add the sour cream and stir again.

Make a well in the center of the flour mixture and pour the wet ingredients into it. Use your hands to gently work it all together, being careful not to overblend. It should just hold together and be rough looking. If it is dry, add more milk, 1 Tbsp. at a time, until it comes together.

Use a soup spoon to scoop out even size lumps of dough and place on a parchment lined or greased baking sheet. You should have 9 or 10 biscuits. You may pat them into a more uniform shape if desired.

Melt 2 Tbsp. butter in a small dish. Stir in 1 tsp. Great Garlic Dip Mix. Use a pastry brush to coat the tops of the biscuits with the butter mix.

Bake in a preheated 375 degree oven for about 18 minutes, until the bottoms are golden and dry.

​

​