Parsley Biscuits

  • JessieGeorges Posted: 03/17/12
    Worthy of a Special Occasion

    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.

advertisement

More From Cooking Light