Mini Cheese SouffleFrom ANGEL AT ROSE HALL
1 package Grand biscuits
2 eggs for each soufflé
10oz. Pyre custard cups
Small hand full of medium sharp cheese grated
6 to 8 oz of Half and Half cream for each soufflé
Flatten and roll out each biscuit on a floured surface. Spray each custard cup with Pam cooking spray. Place flatten biscuit in custard cup add a small hand full of grated sharp cheese inside of custard cup. Beat eggs with Half and Half mixture, pour into custard cup.
Bake for 45 minute at 350 degrees. Gently remove from custard cup and place on plate, garnish with chopped parsley.