Search
by Ingredient

Parsley Biscuits

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by stevenapril

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

YIELD

12 servings

PREP

45 min

COOK

15 min

READY

60 min

Ingredients

2 473
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML BAKING POWDER
1 1
EACH EACH LEMON
finely shredded zest
3 45
TABLESPOONS ML PARSLEY LEAVES
fresh, finely chopped
½ 118
½ 118
CUP ML MILK
¼ 59

Directions

Preheat oven to 425℉ (220℃).

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 ⅜ to ½ inch thick. Using a round cutter or glass 2 to 2½ inches in diameter, cut out as many biscuits as possible.

Place on the prepared pan(s) about ¼ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 99 20% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 106mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 5%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Email this recipe