Purple Basil Parmesan Biscuits

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Yield: 12 biscuits (serving size: 1 biscuit)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 5.4g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.6g
  • Carbohydrate: 19.5g
  • Fiber: 0.7g
  • Cholesterol: 31mg
  • Iron: 1.3mg
  • Sodium: 448mg
  • Calcium: 156mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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.
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