POWERED BY
Chive-Flecked Drop Biscuits
These fluffy dinner biscuits couldn't be easier -- no rolling or cutting necessary! Since you can whip them up so quickly and they taste great right out of the oven, you may not want to make them ahead. But if you do, freeze biscuits first in a single layer, then store in freezer-weight container.
INGREDIENTS conv. chart U.S. Metric
| 3 cup(s) | self-rising cake flour |
| .5 cup(s) | (1 stick) cold margarine or butter, cut up |
| .5 cup(s) | loosely packed fresh parsley leaves, chopped |
| .25 cup(s) | finely chopped fresh chives |
| 1.5 cup(s) | milk |
DIRECTIONS
- Preheat oven to 450 degrees F. Into large bowl, measure flour. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Mix in parsley and chives. With fork, stir milk into flour mixture just until blended (dough will be wet and sticky).
- Drop half of dough by scant 1/4 cups, 2 inches apart, onto ungreased large cookie sheet. Bake biscuits 10 to 12 minutes, until pale golden. With wide metal spatula, transfer biscuits to wire rack to cool slightly. Repeat with remaining dough. Serve biscuits warm, or cool completely to serve later. Reheat before serving if you like.
Photo: Ann Stratton
COOKING INFO
| Serves | -- |
| Yield | -- |
| Prep Time | -- |
| Cook Time | 10 |
| Total Time | 30 |
| Oven Temp | -- |
|
Edit serving size
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking. |
|
NUTRITIONAL INFORMATION (per serving)
| Calories | 130 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 3mg |
| Sodium | 425mg |
| Total Carbohydrate | 17g |
| Dietary Fiber | 3g |
| Sugars | -- |
| Protein | 6g |
| Calcium | -- |
REVIEWS
SPECIAL OFFERS:
ADVERTISEMENT
Hearst Women's Sites: Cosmopolitan | Country Living | Delish | Good Housekeeping | Harpers's Bazaar | House Beautiful
©2008 Hearst Communication, Inc. All Rights Reserved.Being Green