Wednesday, November 16, 2011

Rosemary Garlic Parmesan Biscuits

The scent of garlic + rosemary + baked bread = total intoxication. I’m equal parts savory and sweet but if you put a dozen cupcakes in front of me along with a dozen biscuits, I’d probably go for the biscuits, hands down. These would be perfect as a side dish for Thanksgiving. The Pillsbury doughboy would be oh-so-jealous.

Rosemary Garlic Parmesan Biscuits
Makes 14 biscuits

2 tbsp salted butter, melted
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 1/2 tbsp fresh chopped rosemary
2 cups Heart Smart Bisquick
3 oz shredded parmesan cheese
2/3 cup fat free milk

Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small pan, add oil and half the garlic; sauté on low heat about 1 minute.Remove from heat and add chopped rosemary.

In a large bowl, combine biscuit mix, parmesan cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (about 1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.

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