Parmesan Herb Biscuit Mix
Be the first to rate it
A dry mix of self-rising flour, Parmesan, basil and thyme, packed in a jar or bag. Add milk and softened butter to make about 10 biscuits.
Ingredients
- 3 cups self-rising flour
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon dried basil leaves crushed
- 1/2 teaspoon dried thyme leaves crushed
Equipment
- mixing bowl
- whisk
- airtight jar
- baking sheet
Directions
- Stir the flour, Parmesan, basil, and thyme together in a large bowl.
- Whisk until the cheese and herbs are spread evenly.
- Move to a sealed jar or cellophane bag.
Notes
Per batch: 1 cup milk or buttermilk, 1 stick butter (softened). Preheat oven to 450 degrees F; grease a baking sheet or muffin tin. Put the whole batch of mix in a bowl; add milk and butter; mix until a soft dough forms. Drop spoonfuls onto the pan. Bake 10 to 12 minutes, until lightly golden.
Storage: dry mix airtight in a cool, dry pantry up to 6 months. Biscuits at room temperature up to 2 hours, then covered in fridge 3 to 4 days or frozen up to 2 months; reheat at 350 degrees F for 5 to 8 minutes.
Nutrition
Serving: 78g | Calories: 247kcal | Carbohydrates: 31g | Protein: 6.1g | Fat: 11g | Saturated Fat: 6.7g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 191mg | Potassium: 90mg | Fiber: 1.1g | Sugar: 1.4g | Vitamin A: 340IU | Vitamin C: 0.3mg | Calcium: 78mg | Iron: 1.9mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 10 servings from the whole mix with 1 cup milk or buttermilk, 1 stick butter (softened); milk or buttermilk (the first choice counted). Brands and portions vary, so use it only as an approximation.
