2 1/4 cups bisquick
1/2 cup cheddar cheese
2 tablespoons fresh herbs (parsley, basil, rosemary)
1/4 cup sour cream
2 tbsp. dijon mustard
1/3 cup milk
1 egg, slightly beaten
12 flat parsley leaves
Mix baking mix, cheese and herbs. Mix sour cream, mustard and milk in a small bowl, and stir in baking mix until combined. Knead 10 times, pat into 1/2 inch thick circles. Place on a baking sheet and brush with the beaten egg. Place 1 parsley leaf on top of each biscuit and brush again with the egg.
Bake 425 for 12 to 15 minutes
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