OLIVE BISCUITS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees F. Position an oven rack so it is in the top third of the oven.
- Add the flour, baking powder and salt to a medium bowl and whisk to combine. Stir in the olives. Using your fingers or a fork, cut the mascarpone into the flour mixture until it resembles small pebbles in the flour. Add the buttermilk and gently mix until a rough dough is formed. (Do not overmix.) Pour the mixture onto a lightly floured surface and gently gather into a 1-inch-thick square. Using a 2-inch round biscuit cutter, cut as many rounds as your square will allow. Gather the scraps once, reform and cut a few more. (You will have about 12 biscuits.) Place on a small rimmed baking sheet so that the biscuits touch each other. Bake in the top third of the oven until light golden brown and cooked through, 15 to 20 minutes. Serve with orange marmalade and softened salted butter on the side, if using.
CRISPY PARMESAN BISCUITS
Provided by Giada De Laurentiis
Categories side-dish
Time 32m
Yield 12 biscuits
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
- Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
- Lemon Butter
- In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
- Yield: 1/2 cup
- Prep Time: 1 minute
PARMESAN BASIL BISCUITS
Rise to the occasion and serve these light flavorful biscuits the next time you invite guests to dinner. The olive oil, Parmesan cheese and basil make the golden gems so tasty, they don't even need butter! The recipe comes from our Test Kitchen.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 129 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 301mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 4g protein.
YOGURT PARMESAN DROP BISCUITS
Crunchy outside, light and fluffy inside, lovely cheesy taste - and so easy to make! Whole wheat flour, non-fat yogurt and olive oil make these good for you, while the Parmesan cheese adds a delciious flavour. Serve with eggs for breakfast, soup for lunch or with a casserole or salad for dinner.
Provided by cmarles
Categories Breads
Time 25m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 400° and spray muffin tin with cooking spray.
- In a small bowl beat the yogurt, egg and oil together, then stir in baking soda and set aside.
- In a large bowl whisk the dry ingredients together and make a well in the centre,
- Pour the yogurt mixture into the well. Lightly fold together until the dough comes together (but don't overmix).
- Divide dough between 12 muffin cups. Bake for 10 to 12 minutes or until a toothpick inserted in the biscuit comes out clean.
Nutrition Facts : Calories 287, Fat 13.2, SaturatedFat 3.2, Cholesterol 39.1, Sodium 494.5, Carbohydrate 32.7, Fiber 4.3, Sugar 3.4, Protein 11.9
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