Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Joanne Weir
Recipe by Cooking Light July 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
12 biscuits (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

145 calories; fat 5.4g; saturated fat 3.2g; mono fat 1.3g; poly fat 0.3g; protein 4.6g; carbohydrates 19.5g; fiber 0.7g; cholesterol 31mg; iron 1.3mg; sodium 448mg; calcium 156mg.
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