Italian Herb Biscuit Loaf
the Editors of Publications International, Ltd.

Italian Herb Biscuit Loaf
Yield
Makes 8 servings
Ingredients
1-1/2 | cups all-purpose flour |
1/4 | cup grated Parmesan cheese |
2 | tablespoons cornmeal |
2 | teaspoons baking powder |
1/2 | teaspoon salt |
1/4 | cup (1/2 stick) butter |
2 | eggs |
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) |
Preparation
- 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.
Nutritional Information
Calories | 229 |
Total Fat | 14 g |
Cholesterol | 76 mg |
Carbohydrate | 21 g |
Fiber | 1 g |
Protein | 6 g |
Sodium | 362 mg |
Dietary Exchange
Starch | 1-1/2 |
Fat | 2-1/2 |
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