Parmesan Basil Biscuits Recipes

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PARMESAN BASIL BISCUITS



Parmesan Basil Biscuits image

Fluffy and tender biscuits, flavored with Parmesan cheese and fresh basil, are perfect for a bread basket when entertaining.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 10

1 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold butter
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
1/2 cup buttermilk
Cooking spray
1 tablespoon finely shredded Parmesan cheese

Steps:

  • Heat oven to 425°F. Spray cookie sheet with cooking spray.
  • In medium bowl, mix flour, baking powder, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until mixture looks like coarse meal. Stir in grated Parmesan cheese and basil. Add buttermilk, stirring just until moistened.
  • Onto cookie sheet, drop dough evenly into 8 mounds. Lightly spray tops of biscuits with cooking spray; sprinkle with shredded Parmesan cheese.
  • Bake 10 to 12 minutes or until golden. Serve warm.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 270 mg

PARMESAN BASIL BISCUITS



Parmesan Basil Biscuits image

Rise to the occasion and serve these light flavorful biscuits the next time you invite guests to dinner. The olive oil, Parmesan cheese and basil make the golden gems so tasty, they don't even need butter! The recipe comes from our Test Kitchen.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

2-1/2 cups all-purpose flour
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
3 tablespoons olive oil

Steps:

  • In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 129 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 301mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 4g protein.

TOMATO COBBLER WITH PARMESAN-BASIL BISCUITS



Tomato Cobbler with Parmesan-Basil Biscuits image

Celebrate a bounty of summer tomatoes with a dish that takes cues from classic Italian flavors.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

4 tablespoons extra-virgin olive oil, plus additional for brushing
1 medium onion, diced
2 cloves garlic, minced
2 large sprigs fresh basil
1/8 teaspoon crushed red pepper
3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
Kosher salt
2 cups mixed cherry or grape tomatoes, halved
3 tablespoons all-purpose flour
1 cup mini mozzarella balls (ciliegine or halved bocconcini)
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
Kosher salt and freshly ground black pepper
6 tablespoons cold unsalted butter, cut into thin slices
2/3 cup buttermilk
1/3 cup grated Parmesan
2 tablespoons chopped fresh basil

Steps:

  • For the tomato filling: Preheat the oven to 350 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, basil sprigs and crushed red pepper and cook, stirring occasionally for about 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from heat and discard the basil sprigs. Add the cherry tomatoes and flour and gently stir to evenly coat. Check for seasoning and add more salt, if necessary. Transfer the tomato filling to a 2-quart baking dish and dot with the mozzarella balls. Drizzle with the remaining tablespoon of olive oil.
  • For the biscuit topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until you achieve pea-sized pieces. Make a well in the center of the flour and add the buttermilk, Parmesan and basil and gently combine with a fork until a sticky dough forms; take care not to overwork the dough.
  • Drop heaping tablespoons of the dough on top of the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden and the filling bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm.

PARMESAN-BASIL BISCUITS



Parmesan-Basil Biscuits image

This is another recipe that was in the 2008 Weight Watchers cookbook that I've played around with. These are good leftover toasted.

Provided by Nimz_

Categories     Breads

Time 25m

Yield 8 biscuits

Number Of Ingredients 10

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/3 cup shredded parmesan cheese
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1/2 cup low-fat buttermilk
cooking spray
1 tablespoon finely shredded fresh parmesan cheese

Steps:

  • Preheat oven to 425 degrees.
  • Combine flour and next 3 ingredients in a bowl.
  • Cut in butter with a pastry blender until mixture resembles coarse meal.
  • Stir in 1/3 cup shredded Parmesan cheese and basil.
  • Add buttermilk, stirring just until moist.
  • Spoon dough evenly into 8 mounds on a baking sheet coated with cooking spray.
  • Lightly coat tops of biscuits with cooking spray (I used a butter flavored spray) and sprinkle with finely shredded Parmesan cheese.
  • Bake at 425 degrees for 10 to 12 minutes or until golden.
  • Serve immediately.

Nutrition Facts : Calories 122.9, Fat 6, SaturatedFat 3.7, Cholesterol 16.4, Sodium 287.2, Carbohydrate 13, Fiber 0.4, Sugar 0.8, Protein 4.1

BASIL PARMESAN BISCUITS



Basil Parmesan Biscuits image

Make and share this Basil Parmesan Biscuits recipe from Food.com.

Provided by Carole Reu

Categories     Breads

Time 27m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons parmesan cheese, grated
2 teaspoons parmesan cheese, grated
2 tablespoons canola oil
1 teaspoon dried basil, crumbled
2 cups plain low-fat yogurt
1 tablespoon milk, 1% lowfat

Steps:

  • Preheat oven to 450.
  • In a large bowl, stir together the all-purpose flour, and whole wheat flour, baking powder, baking soda, salt and 2 Tbsp of the cheese In small skillet, heat 1 Tbsp of the oil over moderate heat. Add the basil and cook for 1 minutes; transfer to a small bowl and cool slightly.
  • Stir in the yogurt, milk, and remaining 1 Tbsp of oil.
  • Add the basil mixture to the dry ingredients and stir until just combined.
  • Place the dough on a well-floured surface. Using a lightly floured rolling pin, roll out the dough until 1/2" thick.
  • Using a 2 1/4" biscuit cutter or glass, cut out rounds, gently rerolling the scraps, to form 12 biscuits.
  • Place the biscuits on an ungreased baking sheet, spacing them 1" apart. Sprinkle with the remaining 2 tsp of cheese and bake for 12 to 15 minutes or until golden.
  • Serve warm.

Nutrition Facts : Calories 126.2, Fat 3.6, SaturatedFat 0.8, Cholesterol 3.6, Sodium 346.4, Carbohydrate 18.7, Fiber 1.1, Sugar 3, Protein 4.9

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