Cheddar Biscuit Cups

1 cup self rising flour*
1/2 cup shredded Cheddar cheese
1/2 cup milk
2 T. mayonnaise
1 t. garlic salt
1 T. parsley

In a small bowl, combine the flour and cheese. Stir in remaining ingredients just until moistened. Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425 degrees F for 17-20 minutes or until golden brown.

*As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.