PARMESAN BASIL BISCUITS
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
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
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
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.
PARMESAN-BASIL BISCUITS
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
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
TOMATO COBBLER WITH PARMESAN-BASIL BISCUITS
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
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.
CRISPY PARMESAN BISCUITS
Provided by Giada De Laurentiis
Categories side-dish
Time 32m
Yield 12 biscuits
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
- Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
- Lemon Butter
- In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
- Yield: 1/2 cup
- Prep Time: 1 minute
PARMESAN-BASIL PERCH
Make and share this Parmesan-Basil Perch recipe from Food.com.
Provided by Rhonda O
Categories Perch
Time 35m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 8
Steps:
- Move oven rack to position slightly above middle of oven.
- Heat oven to 375 degrees. Spray rectangular pan,13 x 9 x 2 with cooking spray.
- Mix all ingredients except fish, margarine, and parsley.
- Brush one side of fish with margarine, dip into crumb mixture.
- Place fish, coated sides up, in pan.
- Bake uncovered 15 to 20 mins, or until fish flakes easily with fork.
- Sprinkle with Parsley!
BUTTERY BASIL PARMESAN PUFFS
You're guests will go bonkers over these! Basil and Parmesan, always a winning combination! You can make these up to a month in advance and freeze them, then take them directly to the oven from the freezer.
Provided by yooper
Categories Cheese
Time 50m
Yield 24 puffs
Number Of Ingredients 7
Steps:
- Finely chop basil leaves and set aside.
- Preheat the oven to 400.
- Bring water, butter and salt to a rolling boil in a medium-sized saucepan.
- When butter has melted, add flour, all at once, and whisk vigorously over medium heat until mixture forms a smooth thick dough that pulls away from sides of the pan.
- Transfer dough to the mixing bowl of a heavy-duty electric mixer.
- Using the paddle attachment, beat mixture on medium until slightly cool.
- Add basil and mix until incorporated and dough is bright green.
- Add eggs, one at a time, to mixture and beat until smooth.
- Continue to mix for one minute.
- Add cheese and proces until incorporated.
- Line two cookie sheets with parchment paper.
- Drop dough in tablespoon sized balls on cookie sheets, allowing about 1 inch of space between each.
- Bake for 25 to 30 minutes or until lightly browned and crisp.
- Serve while still warm.
- (Dough may be piped onto cookie sheet using a piping bag and plain tip,#8 or#9.) Plan ahead: To prepare now and bake later, unbaked puffs can be refrigerated for up to six hours before baking, or frozen on cookie sheets, transfered to freezer bags or containers and baked directly from freezer.
- Allow an extra five minutes baking time for frozen puffs.
- Offer a spread: Make a delicious butter spread, such as sun-dried tomato butter, to complement the puffs.
- Combine 1 pound of butter, 1 cup of sun-dried tomatoes, 1/2 cup of pine nuts and 1 tablespoon of fresh garlic in a mixing bowl.
- Mix together, then salt and pepper to taste.
BASIL PARMESAN BISCUITS
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
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
EASY PARMESAN BISCUITS
This recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn't enough. -Linda Becker, Olympia, Washington
Provided by Taste of Home
Time 15m
Yield 5 biscuits.
Number Of Ingredients 3
Steps:
- Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.
Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 462mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
PARMESAN HERB BISCUITS
Warm cheesy herb biscuits are made with rich whipping cream instead of the usual butter. Mmm!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough.
- On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square.
- With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese.
- Bake 8 to 10 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Biscuit, Sodium 260 mg, Sugar 2 g, TransFat 0 g
PARMESAN BASIL BISCUITS
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 Allrecipes Member
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper; mix well. Add the buttermilk and oil; stir just until combined. Turn onto a 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 degrees F for 16-18 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 21.3 g, Cholesterol 2.7 mg, Fat 4.3 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 283.4 mg, Sugar 1.1 g
PARMESAN BASIL BISCUITS
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 Allrecipes Member
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper; mix well. Add the buttermilk and oil; stir just until combined. Turn onto a 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 degrees F for 16-18 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 21.3 g, Cholesterol 2.7 mg, Fat 4.3 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 283.4 mg, Sugar 1.1 g
PARMESAN BISCUITS
Make and share this Parmesan Biscuits recipe from Food.com.
Provided by Gardening Girl
Categories Breads
Time 40m
Yield 30 Bisquits, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350F.
- Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.
- Stir in the parmesan, seasoning and cayenne pepper.
- Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.
- Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of Saran.
- Lift off the top piece of Saran and cut into 2in biscuits.
- Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.
- Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight container.
Nutrition Facts : Calories 125.2, Fat 9.4, SaturatedFat 5.9, Cholesterol 24.9, Sodium 110.5, Carbohydrate 8.2, Fiber 0.3, Sugar 0.1, Protein 2.1
PARMESAN HERB DROP BISCUIT RECIPE
Check out this Parmesan Herb Drop Biscuit Recipe. Bring together Parmesan cheese, olive oil and basil in this tasty Parmesan Herb Drop Biscuit Recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 9 biscuits, 1 biscuit per serving.
Number Of Ingredients 10
Steps:
- Mix flour, baking powder, baking soda, Parmesan cheese and seasonings; set aside. Mix cottage cheese, egg, olive oil and milk in large bowl. Add dry ingredients to cottage cheese mixture; mix well. (Batter will be dry.)
- Drop dough by 1/4-cup measures onto greased cookie sheet.
- Bake at 400°F for 25 minutes or until golden brown.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in grated 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, and sprinkle with finely shredded Parmesan cheese.
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