Parmesan and Parsley Biscuits Recipe


Nutrition

Cal/Serving: 225
Daily Value: 11%
Servings: 6

Balanced
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat9g15%
Saturated4g18%
Carbs27g9%
Fiber1g4%
Sugars6g0%
Protein7g15%
Cholesterol10mg3%
Sodium674mg28%
Calcium216mg22%
Magnesium18mg4%
Potassium114mg3%
Iron1mg7%
Zinc1mg4%
Phosphorus323mg46%
Vitamin A122IU2%
Vitamin C0mg1%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg15%
Niacin (B3)2mg9%
Vitamin B60mg2%
Folic Acid (B9)52µg13%
Vitamin B120µg7%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K5µg6%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Cindy’s Table

This is one of my semi-homemade meals, because it uses store-bought, pre-mixed batter to create biscuits that you can flavor any way you like. I especially like Moon Rabbit Foods' mix, which is gluten-free, but any one you can find at the store will do.  

Click here to see more recipes on Cindy's Table.

INGREDIENTS

  • 2 cups store-bought biscuit mix, such as Rabbit Moon Foods or Bisquick
  • 1/2 cup freshly grated parmesan cheese, plus more for topping
  • 2 teaspoons dried parsley
  • 2/3 cup milk

DIRECTIONS

Preheat the oven to 450 degrees. 

In a large bowl, combine the biscuit mix, Parmesan cheese, and parsley. Add the milk and stir well to fully incorporate. Form the dough into a disk, cover in plastic wrap, and refrigerator for 30 minutes.

Using a spoon, drop the dough onto a parchment-lined baking sheet. Sprinkle each with a pinch of Parmesan cheese and bake in the oven until golden brown, about 20 minutes. 

 

Recipe Details

Servings: 6

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