Parmesan cocktail biscuits
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅓ | cup | Bisquick original baking mix (up to) |
| 4 | tablespoons | Grated Parmesan cheese |
| 1 | tablespoon | Chopped fresh -or- |
| 1 | teaspoon | Freeze-dried chives |
| 1 | tablespoon | Chopped fresh or |
| 1 | teaspoon | Dried dill weed; basil leaves or oregano leaves |
| ½ | Stick firm margarine or butter | |
| ⅔ | cup | Milk |
| 2 | tablespoons | Margarine or butter; melted |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
HEAT oven to 450 degrees. Lightly grease cookie sheet. Mix baking mix, 2 to 4 tablespoons Parmesan cheese, the chives and dill weed. Cut ¼ cup firm margarine into ¼-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 ½ inch thick.
Cut with 1-½ 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 1-½ dozen biscuits.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .