PARMESAN HERB BISCUITS
Warm cheesy herb biscuits are made with rich whipping cream instead of the usual butter. Mmm!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough.
- On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square.
- With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese.
- Bake 8 to 10 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Biscuit, Sodium 260 mg, Sugar 2 g, TransFat 0 g
PARMESAN HERB DROP BISCUIT RECIPE
Check out this Parmesan Herb Drop Biscuit Recipe. Bring together Parmesan cheese, olive oil and basil in this tasty Parmesan Herb Drop Biscuit Recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 9 biscuits, 1 biscuit per serving.
Number Of Ingredients 10
Steps:
- Mix flour, baking powder, baking soda, Parmesan cheese and seasonings; set aside. Mix cottage cheese, egg, olive oil and milk in large bowl. Add dry ingredients to cottage cheese mixture; mix well. (Batter will be dry.)
- Drop dough by 1/4-cup measures onto greased cookie sheet.
- Bake at 400°F for 25 minutes or until golden brown.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PARMESAN-HERB BREAD RECIPE
Serve this Parmesan-Herb Bread Recipe to please the family. They don't need to know it took 15 minutes to put together this Parmesan-Herb Bread Recipe.
Provided by My Food and Family
Categories Spring 2012
Time 45m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Spray 9x5-inch loaf pan with cooking spray. Mix cheese and oregano in medium bowl until well blended.
- Dip biscuit pieces, 1 at a time, in butter, then in cheese mixture, turning to evenly coat each piece. Place in prepared pan.
- Bake 25 to 30 min. or until golden brown. Cool 10 min.; remove from pan to wire rack. Cool slightly.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 610 mg, Carbohydrate 25 g, Fiber 0.9959 g, Sugar 4 g, Protein 6 g
PARMESAN-HERB BREADSTICKS
Add rosemary to these cheesy breadsticks made in an hour's time - an elegant accompaniment to your meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Brush 2 cookie sheets with olive oil; sprinkle with cornmeal. Roll each ball of dough into 9-inch rope. Place ropes about 1/2 inch apart on cookie sheets.
- Brush 2 tablespoons oil over dough. Break 36 small clusters of rosemary leaves off rosemary sprigs. Using 3 clusters for each breadstick, insert stem end of each cluster 1/4 inch deep into top of breadstick. Sprinkle cheese over dough. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until almost double.
- Heat oven to 350°. Bake 12 to 15 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Breadstick, Sodium 200 mg
PARMESAN-HERB ANGEL BISCUITS RECIPE
Like a cross between a buttermilk biscuit and a Parker House roll, these tender, buttery biscuits have added flavor from fresh rosemary and thyme and nutty Parmesan cheese. Brush the biscuits with extra butter and serve warm-we're sure they will earn a permanent spot in your Thanksgiving bread basket. The dough can be made up to 1 week in advance; and stored in the refrigerator. Honestly, these angel biscuits come by their name because they taste like they're sent right from heaven to our plate!
Provided by Pam Lolley
Categories Biscuits
Time 2h40m
Yield about 3 1/2 dozen
Number Of Ingredients 14
Steps:
- Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl or 1-cup glass measuring cup. Let stand 5 minutes.
- Stir together flour, baking powder, salt, baking soda, remaining 1 tablespoon sugar, 3 ounces Parmesan cheese, thyme, and rosemary in a large bowl; cut butter and shortening into flour mixture with a pastry blender or 2 forks until crumbly. Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap, and chill at least 2 hours or up to 5 days.
- Preheat oven to 400°F. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll dough into a 1/2-inch-thick circle, and fold dough in half; repeat. Gently roll dough to 1/2-inch thickness; cut with a 2-inch round cutter. Reroll remaining scraps, and cut with cutter. Place rounds with sides touching in a 12-inch cast-iron skillet or on a parchment paper-lined baking sheet. (If using a 12-inch skillet, place remaining biscuits in a 10-inch skillet or on a baking sheet.) Brush biscuits with 3 tablespoons of the melted butter. Sprinkle biscuit tops with remaining 1 oz. Parmesan cheese, grated.
- Bake in preheated oven until golden brown, 15 to 20 minutes. Brush with remaining 3 tablespoons melted butter, and serve.
SAVORY HERB AND PARMESAN ROLLS
Provided by Michael Symon : Food Network
Time 2h30m
Yield 6 rolls
Number Of Ingredients 14
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
- While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
- In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
- For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
- Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
- On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
- Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
PULL-APART HERB BISCUITS
Serve any main dish with these biscuits from Nancy Zimmerman of Cape May Court House, New Jersey. She writes, "This easy-to-prepare bread incorporates many different flavors including garlic, cheese and various herbs. And it bakes up golden and aromatic."
Provided by Taste of Home
Time 20m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Separate biscuits and cut into quarters. In an ungreased 9-in. round baking pan, combine the remaining ingredients. Add biscuits and toss to coat. , Bake at 450° for 8-12 minutes or until golden brown. Invert onto a serving platter. Serve warm.
Nutrition Facts :
PARMESAN HERB SEASONING
This makes wonderful little gifts. I make a huge batch up and put in sandwich bags and freeze. 1 Bag makes one of the recipes below. It is also nice sprinkled on veggies, homemade potato chips or at 1 package to a container of sour cream for a great dip.
Provided by Dancer
Categories Cheese
Time 15m
Yield 1/2 cup.
Number Of Ingredients 9
Steps:
- Place ingredients in small bowl and blend with whisk.
- Place mix into 1 small thin sandwich bag.
- Tie mix into corner of bag with ribbon.
- Copy and attach the instructions below:
- Makes 1/2 cup.
- Parmesan Herb Crescent Rolls:
- 1 can refrigerated crescent roll dough, unbaked
- 1 packet seasoning mix
- Open a can of refrigerated crescent rolls - unroll dough.
- Sprinkle dough evenly with seasoning from packet before shaping into crescents.
- Bake as directed on crescent roll package.
- Parmesan Herb Monkey Bread:
- 1 can refrigerated biscuits, unbaked (8 count)
- 1 packet seasoning mix
- 1/2 stick margarine, melted
- Cut biscuits into quarters and place in large bowl.
- Add seasoning mix to melted butter and stir well.
- Pour butter over biscuits and toss to coat very well.
- Place biscuit pieces in medium loaf pan (4 1/2 x 8 1/4")
- Bake at 350 for 20 minutes.
- Parmesan Herb Salad Dressing:
- Place 1/2 cup good quality olive oil into a jar.
- Add 1/4 cup cider vinegar.
- Add seasonings mix from packet.
- Place lid on jar and shake until blended.
- Serve over green salad.
- Makes 3/4 cup salad dressing.
PARMESAN-HERB BISCUITS
Make and share this Parmesan-Herb Biscuits recipe from Food.com.
Provided by KathyP53
Categories Breads
Time 1h
Yield 9 biscuits
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Whisk first 9 ingredients in large bowl to blend. Add butter and cut in with fingertips until very coarse meal forms. Gradually add 3/4 cup ice water, tossing until moist clumps form and adding 1 or 2 tablespoons more water if needed to form slightly sticky dough.
- Gather dough into ball. Sprinkle work surface with flour. Using floured hands, press dough into 6" square. Cut dough into nine 2" square biscuits. Arrange biscuits with sides touching on ungreased baking sheet.
- Bake until golden brown, about 30 minutes. Separate biscuits slightly and cool 15 minutes, Serve warm or at room temperature.
Nutrition Facts : Calories 223.4, Fat 11.4, SaturatedFat 7, Cholesterol 30.6, Sodium 411, Carbohydrate 24.4, Fiber 0.9, Sugar 2.7, Protein 5.9
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