January 11, 2012

Baby Biscuits

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.

Someone 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)

Preheat 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 this way.)

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 more cheese.

Bake 15-18 minutes until brown. 

 (This is a soup spoon. You can see how small they are compared to that.)

These 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.


Lili said...

Those look really good...love the idea of the herbs with the addition of garlic. And I'm so glad you mentioned about the pump sprayer for oil, I need to look for one of those! And have fun with making up that lichen wreath...the color goes so lovely with the cream colored sea shells and pearly bits you can find on the shore. ~Lili

Alida said...

I like these ones. Will try them. Parmesan always gives such a lovely rich taste when added in the cooking.
When I go to Italy I always stock up!