Parmesan Herb Biscuits

 

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.