These fragrant, hearty biscuits are so easy to make you can have them anytime. I cook them up in my little toaster oven while making dinner and love the smell of rosemary while they bake.
I’ve been keeping whole wheat baking mix in my fridge and think the hearty nuttiness is a perfect compliment to the herbs and Parmesan. If you substitute white flour or Bisquick, use only 1/3 c milk and reduce the cooking time to 15 minutes total.
- 1 c whole wheat baking mix
- 2 oz Parmesan Cheese, grated
- 2 tsp garlic powder
- 3/8 c (6 tbs) skim milk
- 1 tbs fresh, finely chopped rosemary, divided
- 1 tbs butter
Preheat oven to 400°.
In a medium bowl, combine baking mix, cheese, garlic powder, 1/2 tbs rosemary, and milk. Mix until just combined. Be careful not to overmix.
Divide dough into 6 mounds on the baking sheet lined with parchment paper. Cook for 12 minutes.
Meanwhile, combine butter and remaining rosemary in a small mug and microwave 20-30 seconds until melted and sizzling.
Remove biscuits from the oven and brush or drizzle with the rosemary butter. Cook another 5-7 minutes until golden brown and a toothpick inserted into the biscuit comes out clean.
Calories: 150 / Total Fat: 6.6g / Saturated Fat: 3.0g / Trans Fat: 0.0g / Cholesterol: 12mg / Sodium: 109mg / Potassium: 49mg / Total Carbohydrates: 17.3g / Dietary Fiber: 0.8g / Sugars: 0.7g / Protein: 5.7g Weight Watchers Points: 3 / Points Plus: 4
Adapted from Skinny Taste.