Parmesan and Parsley Biscuits

Parmesan and Parsley Biscuits
Staff Writer

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.  

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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. 

 

Nutrition

Calories per serving:

178 kcal

Daily value:

9%

Servings:

6
  • Carbohydrate, by difference 21 g
  • Protein 8 g
  • Total lipid (fat) 7 g
  • Vitamin A, IU 366 IU
  • Vitamin A, RAE 61 µg
  • Vitamin C, total ascorbic acid 3 mg
  • Vitamin D 14 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 25 µg
  • Apigenin 75 mg
  • Ash 2 g
  • Calcium, Ca 205 mg
  • Carotene, beta 110 µg
  • Cholesterol 17 mg
  • Choline, total 7 mg
  • Cryptoxanthin, beta 13 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 2 g
  • Folate, DFE 5 µg
  • Folate, food 5 µg
  • Folate, total 50 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Isorhamnetin 6 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 108 µg
  • Lycopene 1053 µg
  • Magnesium, Mg 24 mg
  • Niacin 2 mg
  • Phosphorus, P 161 mg
  • Potassium, K 230 mg
  • Proline 1 g
  • Retinol 52 µg
  • Selenium, Se 13 µg
  • Sodium, Na 552 mg
  • Starch 13 g
  • Sugars, total 4 g
  • Theobromine 5 mg
  • Tocopherol, gamma 1 mg
  • Water 69 g
  • Zinc, Zn 1 mg
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