2 1/3 c Bisquick original baking mix
2 -(up to)
4 tb Grated Parmesan cheese
1 tb Chopped fresh -or-
1 ts Freeze-dried chives
1 tb Chopped fresh or
1 ts Dried dill weed; basil
-leaves or oregano leaves
1/2 Stick firm margarine or
-butter
2/3 c Milk
2 tb Margarine or butter; melted
2 tb Grated Parmesan cheese
HEAT oven to 450 degrees. Lightly grease cookie sheet. Mix baking mix, 2
to 4 tablespoons Parmesan cheese, the chives and dill weed. Cut 1/4 cup
firm margarine into 1/4-inch pieces. Add margarine pieces to baking mix;
toss with fork until coated. Add milk; stir just until dry ingredients are
moistened.
TURN dough onto surface dusted with baking mix; gently roll in baking mix
to coat. Shape into ball; knead gently 4 or 5 times. Roll 1/2 inch thick.
Cut with 1-1/2 inch round cutter dipped in baking mix.
BRUSH tops of biscuits with melted margarine; sprinkle with 2 tablespoons
Parmesan cheese. Place about 1 inch apart on cookie sheet. Bake about 8
minutes or until light brown. About 1-1/2 dozen biscuits.
From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen’s MM Recipe Archive,
Yields
8 Servings