I haven't been feeling good today so I decided to warm up some turkey soup that I made over the holidays. I froze it for days like this. But I don't have any bread except for sandwich bread, in the house right now. And I like fresh crusty bread and butter with soup.
The other day I was strolling
thru some of my herb books. I was reading China Bayles Book of Days by
Susan Wittig Albert. Its a daily journal type book with lots of herbal
ideas, info and recipes. I found a nice biscuit recipe in there and
marked it hoping one day soon I could make it. And today was that day.
in the family gave me a big bag of fat free baking mix so I decided to
use it for this. I never seem to have Bisquick around, always forget to
buy it. And I keep wanting to make a homemade version and never get
around to it. So when I saw this recipe I thought its a good way to
start to use this up.
The recipe itself is quite full of fat but
you can tweak that if you want. Use the fat free baking mix and switch
out regular sour cream for fat free sour cream. And then there is
butter. I personally even when cutting back would use butter because
part of fine biscuits is the moist crumb and flavor. But I'm sure you
could use a substitute if you want. It calls for them to be rolled in
Parmesan too. But it uses so little for that you could still do the fat
free biscuit and still use cheese.
Betty Blumefield's Best Herb Biscuits Makes 24 mini biscuits
2c. baking mix (I used fat free)
1 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. granulated garlic ( I added this but it is optional)
1 c. sour cream (fat free is fine)
1/2 c. melted butter or margarine
1/2 c. grated Parmesan mixed with 1/4c. flour (I added a tsp. of ground black pepper to this)
oven to 400 degrees. Lightly spray mini muffin pans. (I have a pump
spray bottle made especially for using your own oil in it. I like it
better than Pam or anything else out there. I can control what I eat
Mix baking mix, sour cream, herbs (and garlic powder) and butter. Dough will be sticky.
Scoop into 24 small balls
about an inch or so in size and plop it in the cheese mixture. Roll it
around in the mix and then place one in each muffin cup. Top with a bit
Bake 15-18 minutes until brown.
(This is a soup spoon. You can see how small they are compared to that.)
are cute but honestly for me tedious to eat. We ended up putting some
butter on a plate and dipping it in that. Next time I think Ill make
bigger ones. But I must say they are very tasty.