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Basil Pepper Biscuits |
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Serves: 10 Print this Recipe1/4 cup shortening 2 cups all-purpose or whole wheat flour 2 tablespoons chopped fresh or 2 tsp dried basil leaves 1 tablespoon sugar, if desired 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon cracked black pepper 3/4 cup milk, approximately Download Cook'n to get nutional information for this recipe
Heat oven to 450°. Cut shortening into remaining ingredients except milk in medium bowl with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball. (Too much milk will make dough sticky; not enough will make biscuits dry.) Turn dough onto lightly floured surface. Knead lightly 20 to 25 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. 1 biscuit: Calories 145 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 2mg; Sodium 390mg; Carbohydrate 21g (Dietary Fiber 1g); Protein 3g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Basil Pepper Biscuits is from the Cook'n Healthy & Hearty collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Tomato Pesto Batter Bread Fluffy Corn Bread Low-Fat Spreads Pumpkin-Fruit Bread Apple-Rhubarb Bread Blueberry Corn Muffins Banana-Gingerbread Muffins Carrot-Zucchini Muffins Easy Herb Rolls Parmesan-Pepper Rolls Bulgur Biscuits Herb Popovers Roasted Baby Carrots Ginger-Glazed Carrots Cajun Side Dish Tossed Greens with Sesame and Oranges Lemon and Mustard Dressing Creamy Coleslaw Mixed Vegetable Salad Greek Couscous Salad Honey Raisin Wheat Bread Baked Brown Bread Irish Yogurt Bread Zucchini-Apricot Bread Cheese and Currant Wedges Poppy Seed Drop Scones Buttermilk Toasted-Oat Scones No-Knead Bran Rolls Easy Cheesy Crescents Basil Pepper Biscuits Hearty Multigrain Biscuits Onion Bagels Irish Soda Bread Stir-fried Asparagus with Sichuan Sauce Beets in Sweet Orange Sauce Broccoli and Pasta in Dijon Sauce Sweet-and-Sour Broccoli and Baby Corn Cream of Corn and Broccoli Casserole Roasted Cauliflower and Mushrooms Baked Eggplant with Two Cheeses Honey Green Beans with Cranberries Three-Pepper Stir-fry Ratatouille Steamed Vegetables with Yogurt Sauce Yogurt Sauce Best Salad Bar Choices Sweet-and-Sour Veggies and Beans Orange-Sesame Dressing Jicama-Spinach Salad with Lime-Yogurt Dressing Lime-Yogurt Dressing Lemon Greek Salad Dressing Tips Garden Potato Salad Two-Potato Salad with Dill Dressing Macaroni with Marinated Tomatoes Picnic Pasta Salad Bread Salad Vegetable-Kasha Salad Crunchy Lemon Rice Creamy Rice-Fruit Salad Millet Pilaf Layered Mixed Sweet-and-Spicy Carrot Salad Honey-Lime Fruit Salad |
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