These were really really good. I used 1/2 whole wheat and half white flour, adding 1.5 tbsp baking powder per cup to make it self-rising. I subbed a romano and asiago blend for the cheese, and added some chopped fresh herbs along with the garlic. (I chopped the garlic, some fresh rosemary, basil, parsley and flaked red chilis, and cooked them in some olive oil for about a minute in the mike to take some of the bite out of the garlic. This allowed me to use a lot more, but keep the mellow yummy garlic flavour instead of the harsh raw garlic flavour.) Oh -and I didn't knead or roll these -too sticky. I wet my hands and rolled them gently into balls, flattening them on the greased cookie sheet. My guests couldn't stop eating these -best hot, and I served with chunky tomato potato soup from this site.
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These were really really good. I used 1/2 whole wheat and half white flour, adding 1.5 tbsp...