| 2 | cups Gold Medal® all-purpose flour |
| 1/4 | cup chopped fresh parsley or 4 teaspoons parsley flakes |
| 3 | tablespoons grated Parmesan cheese |
| 1 | tablespoon sugar |
| 3 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1 1/2 | teaspoons chopped fresh or 1/2 teaspoon dried basil leaves |
| 1 | to 1 1/4 cups whipping cream |
| 1 | tablespoon butter or margarine, melted |
| 1. | Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough. |
| 2. | On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square. |
| 3. | With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese. |
| 4. | Bake 8 to 10 minutes or until light golden brown. Serve warm. |
|
| Serve warm biscuits with shaped butter cutouts made easily with mini cookie cutters. |
Nutrition Information:
150 ( 70); 8g ( 5g, 0g); 25mg; 260mg; 18g ( 0g, 2g); 3g 6%; 0%; 10%; 6% 1 ; 0 ; 0 ; 1 1/2 1