Description
Cheesy herb biscuits perfect with soup or salad
Ingredients
Scale
- 2 cups flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 baking soda
- 1 teaspoon salt
- 1 tablespoon fresh sage leaves, snipped into thin slices with scissors
- 1/4 cup dried parsley, crumbled
- 1/8 teaspoon crushed red pepper flakes
- 3/4 cup grated Parmesan cheese
- 1 1/4 cup buttermilk
- 1/4 cup butter, melted
- 1 egg
Instructions
- Heat oven to 400 F (205 C)
- Grease bottom only of 12 muffin cups
- Combine flour, sugar, baking powder, baking soda, salt, sage, parsley, red pepper, and cheese
- In a separate bowl, stir together buttermilk (or milk soured with a tablespoon of vinegar), butter, and egg
- Stir the wet ingredients into the dry and mix just until combined. Over mixing will make the dough tough
- Spoon batter into muffin cups
- Bake for 15 to 20 minutes
- Cool for 5 to 10 minutes before removing from pan