Italian Herb Biscuit Loaf
Makes 8 servings
|1-1/2||cups all-purpose flour|
|1/4||cup grated Parmesan cheese|
|2||teaspoons baking powder|
|1/4||cup (1/2 stick) butter|
|1/2||cup whipping cream|
|3/4||teaspoon dried basil|
|3/4||teaspoon dried oregano leaves|
|1/8||teaspoon garlic powder|
|Additional Parmesan cheese (optional)|
- Preheat oven to 425°F. Spray large baking sheet with nonstick cooking spray; set aside.
- Combine flour, 1/4 cup cheese, cornmeal, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat eggs in medium bowl. Add cream, basil, oregano and garlic powder; beat until well blended. Add cream mixture to flour mixture; stir until mixture forms ball.
- Turn out dough onto well-floured surface. Knead 10 to 12 times; place on prepared baking sheet. Roll or pat dough into 7-inch round, about 1 inch thick. Score top of dough into 8 wedges with tip of sharp knife; do not cut completely through dough. Sprinkle with additional cheese, if desired.
- Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool on baking sheet on wire rack 10 minutes. Serve warm.
|Total Fat||14 g|
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