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Parmesan Herb Biscuits

Parmesan Herb Biscuits
  • Prep 15 min
  • Total 25 min
  • Servings 12
Warm cheesy herb biscuits are made with rich whipping cream instead of the usual butter. Mmm!
Updated January 12, 2007
Make With
Make With
Gold Medal Flour

Ingredients

  • 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

Steps

  • 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 Facts

Serving Size: 1 Biscuit
Calories
150
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
260mg
11%
Potassium
50mg
1%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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