**Indulge in Homemade Goodness: Parmesan and Parsley Biscuits**
Homemade biscuits, fresh from the oven, are a delightful treat that evoke memories of warmth and comfort. These Parmesan and parsley biscuits take this classic recipe to a new level with a savory twist. With simple ingredients and easy-to-follow instructions, this recipe is perfect for novice bakers and seasoned chefs alike. The combination of Parmesan cheese and parsley adds a burst of flavor that complements the fluffy, buttery texture of the biscuits. Whether you're looking for a quick and easy snack or a side dish to accompany your favorite meal, these Parmesan and parsley biscuits are sure to be a hit. Additionally, this article also features a collection of other delectable biscuit recipes, including buttermilk biscuits, cheddar bay biscuits, and garlic herb biscuits. Each recipe offers a unique taste experience, ensuring that every biscuit lover can find their perfect match. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving more.
PARMESAN HERB DROP BISCUITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
- Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
- Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
- Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
- Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!
BASIL AND PARSLEY PESTO
Toss this parsley pesto with pasta, spread it over sandwiches or try it in one of these creative recipes using pesto. It's also delicious stirred into an Italian-style soup, like minestrone. -Lorraine Fina Stevenski, Land O' Lakes, Florida
Provided by Taste of Home
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.
Nutrition Facts : Calories 148 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 195mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
GARLIC PARMESAN BISCUITS
Garlic parmesan biscuits are cheesy and full of garlicky flavor.
Provided by Holly Nilsson
Categories Side Dish
Time 21m
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Generously grease wells in a muffin tin.
- Combine melted butter and garlic powder.
- Cut each biscuit into 6 pieces and place in a large bowl. Toss with garlic butter mixture, parsley, parmesan cheese, and mozzarella.
- Divide biscuit pieces over 6 muffin wells and bake 11-13 minutes or until browned.
- Let cool in muffin pan for 5 minutes. Run a butter knife along the edges of each well to release the biscuits.
Nutrition Facts : Calories 132 kcal, Carbohydrate 13 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 328 mg, ServingSize 1 serving
PARMESAN AND PARSLEY BISCUITS
Steps:
- Preheat oven to 400°F. Lightly sprinkle heavy large baking sheet with flour. Combine 3 cups flour, 1/2 cup cheese, sugar, baking powder, salt, and pepper in large bowl; whisk until well blended. Add butter and rub in with fingertips until coarse meal forms. Mix in parsley. Gradually add 1 cup milk, tossing with fork until moist clumps form and adding more milk by tablespoonfuls if mixture is dry. Gather dough into ball.
- Press out on lightly floured work surface to 8-inch round, about 1 inch thick. Using 2-inch-diameter cutter, cut out biscuits. Repeat, gathering and pressing out dough and cutting biscuits until all dough is used. Arrange biscuits on prepared baking sheet. Sprinkle with remaining 1/4 cup cheese.
- Bake until biscuits are puffed and light golden and tester inserted into centers comes out clean, about 15 minutes. Transfer biscuits to towel-lined basket and serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
Tips:
- Use cold butter. This will help the biscuits to be flaky and light. If you don't have time to chill the butter, you can freeze it for 15 minutes before grating it.
- Don't overmix the dough. Overmixing will make the biscuits tough. Mix the dough just until it comes together.
- Roll out the dough to the correct thickness. If the dough is too thick, the biscuits will be dense. If the dough is too thin, the biscuits will be dry.
- Bake the biscuits at a high temperature. This will help them to rise quickly and evenly.
- Serve the biscuits warm. Biscuits are best when they are served warm out of the oven. You can also reheat them in the microwave or oven.
Conclusion:
Parmesan and parsley biscuits are a delicious and easy-to-make side dish. They are perfect for any occasion, from a casual weeknight meal to a special holiday dinner. These biscuits are also a great way to use up leftover Parmesan cheese and parsley. Give this recipe a try the next time you are looking for a new side dish. You won't be disappointed!
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