2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh chives
3 tablespoons reduced-fat cream cheese
2 tablespoons cold butter, cut into small pieces
3/4 cup buttermilk
1 tablespoon olive oil
Preheat oven to 400-degrees.
In mixing bowl, stir together flour, baking powder, baking soda and salt. Stir in parsley, basil and chives. Using pastry blender or two table knives cut in cream cheese and butter until pea-sized lumps form. Stir in buttermilk with fork. Gather dough into ball and knead several times in bowl until smooth.
Turn dough out onto lightly floured surface. Pat into smooth one-half-inch-thick disk. With a 3-inch cutter, cut out rounds. Repeat with dough scraps until you have ten biscuits. Brush tops with oil.
Place biscuits on baking sheet lined with parchment paper or lightly coated with nonstick cooking spray. Bake 15 to 20 minutes or until golden.
Recipe makes 10 biscuits.
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