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Parmesan Basil Biscuits Recipe

Parmesan Basil Biscuits Recipe photo by Taste of Home

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Rise to the occasion and serve these light flavorful biscuits the next time you invite guests to dinner. The olive oil, Parmesan cheese and basil make the golden gems so tasty, they don't even need butter! The recipe comes from our Test Kitchen.

This recipe is:

Healthy

Diabetic Friendly

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Parmesan Basil Biscuits Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

2-1/2 cups all-purpose flour
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
3 tablespoons olive oil

Directions

In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened.
Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. 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. Yield: 1 dozen.

Nutritional Facts 1 biscuit equals 129 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 301 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Parmesan Basil Biscuits in Light & Tasty February/March 2002, p33

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Reviews for Parmesan Basil Biscuits

Parmesan Basil Biscuits

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Reviewed on Jan. 16, 2012 by PeppermintBay

These biscuits are delicious! They were part of our comfort food Sunday dinner, and I couldn't have been happier with how they turned out. Perfect with a touch of butter :)

Reviewed on Jul. 21, 2009 by anitka1

Just pulled these out of the oven and took a bite. They are delicious! I used fresh basil from the garden and left out the salt because I used a salty Parmesan.

Reviewed on Aug. 24, 2008 by mel7445

Wow, these are excellent! I substituted fat-free yogurt for the buttermilk and had to add a bit of skim milk to get the right consistency.