Show Subscription Form




Rich Parsley Biscuits Recipe
Rich Parsley Biscuits Recipe photo by Taste of Home

Rich Parsley Biscuits Recipe

Read Reviews (1)
5 1
Publisher Photo
“These honey-flavored biscuits are delectable,” assures Margaret Wilt of Ridley Park, Pennsylvania. They’d be a perfect treat at brunch or alongside soup at lunch or dinner.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings

Ingredients

  • 2-1/4 cups King Arthur Unbleached 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

Nutritional Facts

1 biscuit equals 123 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 159 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.

Directions

  1. 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.
  2. 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.
  3. 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

Nutritional Facts

1 biscuit equals 123 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 159 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.

Reviews for Rich Parsley Biscuits(1)

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 1, 2010

These were a bit hit with my family...they freeze well, too! I used cilantro instead of parsley.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT