1/2 cup (2 ounces) finely grated Parmigiano-Reggiano cheese
2/3 cup fat-free milk
1 large egg
How to Make It
Preheat oven to 425°.
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.
I forgot to add the Parmesan, measured 2/3 cups purple basil not chopped before chopping it, but it still came out pretty good....just a tad salty, will put less next time. Otherwise, well worth making again! :o)
Excellent, tender biscuit. Prepped the basil and cheese earlier in the day, combined, and chilled in the fridge. Same with the butter, cut into bits and put back in the fridge to re-harden. Oterhwise made to recipe. When I took them out of the oven, brushed the tops with probably less than 1tsp of melted butter, made a lovely finish.
I made this just as the recipe called for, except that I didn't have purple basil -- used the standard sweet Italian basil. The biscuits were very light and flavorful, and paired well with grilled chicken and a green salad. We served Berry Peach Cobbler with Sugared Almonds for dessert, and everyone was very full after the meal, and also very complimentary.
I prepared this recipe exactly as recipe states. It is outstanding! The texture of the biscuit is fine and flaky. The purple basil was straight from my garden creating a fresh and flavorful biscuit. Butter needs to be very cold and do not overwork the dough. Served biscuits with Sesame Ginger marinated Salmon filet on a cedar plank and roasted asparagus. Mmmm!!
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