- 2-1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 4 ounces cold reduced-fat cream cheese
- 4-1/2 teaspoons cold reduced-fat butter
- 2/3 cup reduced-sodium chicken broth
- 1/2 cup minced fresh parsley
- 1/2 cup honey
- In a large bowl, combine the flour, baking powder and baking soda. Cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in the broth, parsley and honey just until moistened.
- Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
- Place 2 in. apart on a baking sheet coated with cooking spray. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 16 biscuits.
Originally published as Rich Parsley Biscuits in Simple & Delicious September/October 2006, p15
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Reviewed Jun. 1, 2010
These were a bit hit with my family...they freeze well, too! I used cilantro instead of parsley.