Rustic Garden Herb Biscuits Recipe
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 garlic clove minced
- 1/4 cup butter softened
- 1 teaspoon honey
- 3 teaspoons baking powder
- 2 teaspoons minced fresh parsley
- 1/2 garlic clove minced
- 6 tablespoons sugar
- 1-1/2 cups buttermilk
- 1 cup cold butter cubed
- 2 teaspoons dried minced onion
- 3/4 cup shredded monterey jack cheese
- 2 teaspoons minced fresh basil
- 1/2 teaspoon minced fresh rosemary
- 3-3/4 cups all-purpose flour
- 1 teaspoon snipped fresh dill
- 1/4 cup chopped roasted sweet red peppers
- rosemary butter:
- dash minced fresh rosemary
- Carbohydrate 1.65482517194993 g
- Cholesterol 88.5020417080165 mg
- Fat 33.0351981610077 g
- Fiber 0.0386406095575865 g
- Protein 2.7968204211891 g
- Saturated Fat 20.908018170306 g
- Serving Size 1 1 serving (71g)
- Sodium 1914.93984557781 mg
- Sugar 1.61618456239235 g
- Trans Fat 2.27143062460156 g
- Calories 309 calories
Directions Preheat oven to 350degrees. In a large bowl, whisk the first 11 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk and peppers; stir just until moistened. Drop mixture by 1/3 cupfuls into greased muffin cups. Bake 25-30 minutes or until golden brown. Cool 5 minutes before removing from pan to a wire rack. In a small bowl, mix remaining ingredients until blended. Serve warm biscuits with rosemary butter. Yield: 12 biscuits (1/4 cup rosemary butter). Originally published as Rustic Garden Herb Biscuits in Taste of Home June/July 2014 Nutritional Facts 1 biscuit with 1 teaspoon butter equals 377 calories, 22 g fat (14 g saturated fat), 58 mg cholesterol, 599 mg sodium, 39 g carbohydrate, 1 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend
