3 tablespoons chilled butter or stick margarine, cut into small pieces
3/4 cup minced fresh parsley
1/3 cup 1% low-fat milk
1/3 cup plain low-fat yogurt
2 teaspoons 1% low-fat milk
How to Make It
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine parsley, 1/3 cup milk, and yogurt, stirring with a whisk. Add to flour mixture; stir just until moist.
Turn dough out onto a floured surface; knead lightly 3 times. Pat dough to a 3/4-inch thickness; cut with a (2-inch) biscuit cutter. Place on a baking sheet coated with cooking spray; brush with 2 teaspoons milk. Bake at 400° for 18 minutes or until lightly browned.
I made these for the first time trying to use up some of the abundant parsley from my garden. They were good and I will definitely make them again. I served them with Scallops and Pasta with Pistachio-Parsley Pesto (another myrecipe), and they paired well. I substituted non-fat yogurt and skim milk. Next time, I will substitute margarine with butter since the recipe calls for so much.
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