| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
8 |
Servings |
INGREDIENTS
| 2 1/3 |
c |
Bisquick original baking mix (up to) |
| 4 |
tb |
Grated Parmesan cheese |
| 1 |
tb |
Chopped fresh -or- |
| 1 |
ts |
Freeze-dried chives |
| 1 |
tb |
Chopped fresh or |
| 1 |
ts |
Dried dill weed; basil leaves or oregano leaves |
| 1/2 |
|
Stick firm margarine or butter |
| 2/3 |
c |
Milk |
| 2 |
tb |
Margarine or butter; melted |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
HEAT oven to 450 degrees. Lightly grease cookie sheet. Mix baking mix, 2
to 4 tablespoons Parmesan cheese, the chives and dill weed. Cut 1/4 cup
firm margarine into 1/4-inch pieces. Add margarine pieces to baking mix;
toss with fork until coated. Add milk; stir just until dry ingredients are
moistened.
TURN dough onto surface dusted with baking mix; gently roll in baking mix
to coat. Shape into ball; knead gently 4 or 5 times. Roll 1/2 inch thick.
Cut with 1-1/2 inch round cutter dipped in baking mix.
BRUSH tops of biscuits with melted margarine; sprinkle with 2 tablespoons
Parmesan cheese. Place about 1 inch apart on cookie sheet. Bake about 8
minutes or until light brown. About 1-1/2 dozen biscuits.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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