Parmesan Herb Drop Biscuit Mix
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A dry mix of self-rising flour, Parmesan, basil and thyme, stirred with milk and melted butter. Spoon it onto a sheet for about 10 drop 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
- airtight jar
- baking sheet
Directions
- Stir the flour, Parmesan, basil, and thyme together in a large bowl.
- Mix until well blended, then pack into a sealed jar or cellophane bag.
Notes
To bake: 1 cup milk or buttermilk, 1 stick butter, melted. Preheat oven to 450°F; grease a baking sheet. Empty mix into a bowl; stir in milk and melted butter just until combined. Drop spoonfuls onto the sheet; bake 10 to 12 minutes, until lightly golden.
Storage: dry mix airtight in a cool, dry place up to 12 months. Biscuits covered in fridge 3 to 4 days or frozen up to 2 months; dough refrigerated, bake within 2 days.
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, melted; milk or buttermilk (the first choice counted). Brands and portions vary, so use it only as an approximation.
