Round out a meal of vegetable soup and coleslaw with these hearty herb biscuits.

Recipe by Oxmoor House January 1995

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Recipe Summary

cook:
15 mins
total:
15 mins
Yield:
2 biscuits.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in basil. Combine milk, sour cream, and onion, stirring well. Add to dry ingredients, stirring with a fork just until dry ingredients are moistened.

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  • Sprinkle 1 teaspoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter. Place rounds on an ungreased baking sheet. Bake at 425° for 13 to 15 minutes or until golden.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

109 calories; calories from fat 20%; fat 2.4g; saturated fat 0.8g; mono fat 0g; poly fat 0g; protein 3g; carbohydrates 18.8g; fiber 0g; cholesterol 3mg; iron 0mg; sodium 102mg; calcium 0mg.
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