These light, flaky biscuits combine ease of preparation and a unique blend of flavorful fresh herbs to create a taste that's out of this world.
Makes 18 servings
|1/4||cup hot water (130°F)|
|1-1/2||teaspoons (1/2 package) quick-rise active dry yeast|
|2-1/2||cups all-purpose flour|
|1-1/2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|5||tablespoons cold margarine, cut into pieces|
|2||teaspoons finely chopped fresh parsley or 1/2 teaspoon dried parsley flakes|
|2||teaspoons finely chopped fresh basil or 1/2 teaspoon dried basil|
|2||teaspoons finely chopped fresh chives or 1/2 teaspoon dried chives|
- Preheat oven to 425°F. Spray cookie sheet with nonstick cooking spray.
- Combine hot water and yeast in small cup; let stand 2 to 3 minutes. Combine flour, sugar, baking powder, baking soda and salt in medium bowl; cut in margarine using pastry blender or 2 knives until mixture resembles coarse crumbs. Mix in parsley, basil and chives. Stir in buttermilk and yeast mixture to make soft dough. Turn dough out onto lightly floured surface. Knead 15 to 20 times.
- Roll to 1/2-inch thickness. Cut hearts or other shapes with 2-1/2-inch cookie cutter. Place biscuits on prepared cookie sheet. Bake 12 to 15 minutes or until browned. Cool on wire racks. Serve immediately.
|Serving Size:||1 biscuit|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||29 %|
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