Parsley Biscuits Recipes
PARSLEY BISCUITS
Let your garden become a part of your baking skills with these rich biscuits. 17
Categories Baked Goods American Oats Biscuits Christmas Thanksgiving
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 425℉ (220℃). Grease 1 or 2 baking sheets or pans and set aside. In a bowl stir together the flour, salt, baking powder, lemon zest and parsley. Add the shortening and, using a pastry blender, fingertips or 2 knives, mix together until the mixture resembles oatmeal. Add the milk and cream and, using a fork, mix together until the mixture forms a mass and holds together. Gather up the dough into a ball, place on a floured board and knead a few times. Flatten the dough with your hands (or roll it out with a rolling pin) until it is ⅜ to ½ inch thick. Using a round cutter or glass 2 to 2½ inches in diameter, cut out as many biscuits as possible. Place on the prepared pan(s) about ¼ inch apart. Gather up scraps of dough and press together to make more biscuits. Place in the oven and bake until golden and light, about 15 minutes. Serve hot. Makes 20 to 24 biscuits. NOTE: Biscuits baked on baking sheets have more richly browned sides. Leftover biscuits can be placed in a plastic bag and refrigerated for up to 2 days; reheat in a 250F. oven.
Nutrition Facts :
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- Preheat oven to 400°F. Lightly sprinkle heavy large baking sheet with flour. Combine 3 cups flour, 1/2 cup cheese, sugar, baking powder, salt, and pepper in large bowl; whisk until well blended. Add butter and rub in with fingertips until coarse meal forms. Mix in parsley. Gradually add 1 cup milk, tossing with fork until moist clumps form and adding more milk by tablespoonfuls if mixture is dry. Gather dough into ball. Press out on lightly floured work surface to 8-inch round, about 1 inch thick. Using 2-inch-diameter cutter, cut out biscuits. Repeat, gathering and pressing out dough and cutting biscuits until all dough is used. Arrange biscuits on prepared baking sheet. Sprinkle with remaining 1/4 cup cheese.
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