2 cups flour
1 tbsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1/3 cup butter, room temperature
3/4 cup milk
1/3 cup shredded Parmesan cheese
2 tbsp. chopped fresh chives, divided
2 tbsp. chopped fresh herbs (any
combination), divided
1/4 cup butter, softened

Preheat oven to 425°F. Spray a baking pan with nonstick spray and set aside. In a medium bowl, combine all dry ingredients; cut in 1/3 cup butter with two knives or a pastry blender until mixture resembles coarse crumbs. Stir in milk until dry ingredients are moistened. Add cheese, 1 tbsp. chives and 1 tbsp. herbs; stir until blended. Drop by rounded tablespoons onto prepared pan and bake for about 15 minutes or until golden brown and cooked through. Meanwhile, stir remaining herbs into 1/4 cup softened butter. Spread onto hot biscuits.

Prep time: 15 minutes  Cook time: 15 minutes
 

Makes 1 dozen biscuits.

Nutrition Per Serving: 180 calories, 4 g protein, 11 g fat, 18 g carbohydrate, <1 g fiber, 28 mg cholesterol, 300 mg sodium (per biscuit).

Tags: Betty Lynch

This entry was posted on Tuesday, April 15th, 2008 at 11:02 pm and is filed under Bread, Easy Recipes, Lacto-Ovo Vegetarian, My Country Kitchen, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.