Parsley Biscuits

Let your garden become a part of your baking skills with these rich biscuits.

60 minutes Prep: 45 minutes Cook: 15 minutes

1195 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

2	cups	flour, all-purpose
1/2	teaspoon	salt
1	tablespoon	baking powder
1	each	lemon	finely shredded zest
3	tablespoons	parsley leaves	fresh, finely chopped
1/2	cup	vegetable shortening
1/2	cup	milk
1/4	cup	heavy whipping cream

Directions

Preheat oven to 425F. Grease 1 or 2 baking sheets or pans and set aside.

In a bowl stir together the flour, salt, baking powder, lemon zest and parsley. Add the shortening and, using a pastry blender, fingertips or 2 knives, mix together until the mixture resembles oatmeal. Add the milk and cream and, using a fork, mix together until the mixture forms a mass and holds together.

Gather up the dough into a ball, place on a floured board and knead a few times. Flatten the dough with your hands (or roll it out with a rolling pin) until it is 3/8 to 1/2 inch thick. Using a round cutter or glass 2 to 2 1/2 inches in diameter, cut out as many biscuits as possible.

Place on the prepared pan(s) about 1/4 inch apart. Gather up scraps of dough and press together to make more biscuits.

Place in the oven and bake until golden and light, about 15 minutes.

Serve hot.

Makes 20 to 24 biscuits.

NOTE: Biscuits baked on baking sheets have more richly browned sides. Leftover biscuits can be placed in a plastic bag and refrigerated for up to 2 days; reheat in a 250F. oven.

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Nutrition Facts

Serving Size 497g

Amount per Serving

Calories 1195 20% of calories from fat

	% Daily Value*
Total Fat 27.0g	41%
Saturated Fat 16.0g	78%
Trans Fat 0.0g
Cholesterol 91mg	30%
Sodium 1267mg	53%
Total Carbohydrate 206.0g	69%
Dietary Fiber 7.0g	29%
Sugars 8.0g
Protein 32.0g	63%

Vitamin A	37%		Vitamin C	57%
Calcium	50%		Iron	71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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