Parmesan Basil Biscuits -- e-w
Source of Recipe
Adapted from Light & Tasty 2002 � Test Kitchen
Parmesan Basil Biscuits -- e-w
Yield: 12
2-1/4 c. all purpose flour
1/4 c. shredded Parmesan cheese
2 T. minced fresh basil � or � 2 tsp. dried basil
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. pepper
1 c. 1% buttermilk
3 T. olive � or � canola oil
In a large bowl, combine the first 7 ingredients; mix well. Add buttermilk and oil; stir just until combined. Turn onto a floured surface; gently knead 3 times. Roll dough to 1/2-inch thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1-in. apart on an ungreased baking sheet. Bake at 400� for 16-18 minutes or until lightly browned. Serve warm.
One biscuit equals: 129 calories�4 gm fat (1 gm saturated)�2 mg cholesterol�251 mg sodium�19 gm carbohydrate�1 gm fiber�4 gm protein +++EXC: 1 starch�1 fat +++WWP: 3
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