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Purple Basil Parmesan Biscuits

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 12 biscuits (serving size: 1 biscuit)
Chopped purple basil flecks these biscuits with color. Standard sweet Italian basil would do, as well. For tender biscuits, stop cutting the butter into the dough when the mixture has pea-size nuggets.

Ingredients

  • 9 ounces all-purpose flour (about 2 cups)
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup chilled butter, cut into small pieces
  • 2/3 cup chopped fresh purple basil
  • 1/2 cup (2 ounces) finely grated Parmigiano-Reggiano cheese
  • 2/3 cup fat-free milk
  • 1 large egg
  • Cooking spray

Nutrition Information

  • calories 145
  • fat 5.4 g
  • satfat 3.2 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 4.6 g
  • carbohydrate 19.5 g
  • fiber 0.7 g
  • cholesterol 31 mg
  • iron 1.3 mg
  • sodium 448 mg
  • calcium 156 mg

How to Make It

  1. Preheat oven to 425°.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in basil and cheese. Combine milk and egg in a small bowl, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Turn dough out onto a floured surface; pat to 1-inch-thick circle. Cut with a 2-inch biscuit cutter into 12 biscuits. Place biscuits on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes. Remove from oven, and cool.