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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 12 |
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Perfect with Pasta or other Italian dishes Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup whole wheat flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
2 tablespoons parmesan cheese, grated |
2 teaspoons parmesan cheese, grated |
2 tablespoons canola oil |
1 teaspoon dried basil, crumbled |
2 cups plain low-fat yogurt |
1 tablespoon milk, 1% lowfat |
Directions:
1. Preheat oven to 450.
2. In a large bowl, stir together the all-purpose flour, and whole wheat flour, baking powder, baking soda, salt and 2 Tbsp of the cheese In small skillet, heat 1 Tbsp of the oil over moderate heat. Add the basil and cook for 1 minutes; transfer to a small bowl and cool slightly.
3. Stir in the yogurt, milk, and remaining 1 Tbsp of oil.
4. Add the basil mixture to the dry ingredients and stir until just combined.
5. Place the dough on a well-floured surface. Using a lightly floured rolling pin, roll out the dough until 1/2 thick.
6. Using a 2 1/4 biscuit cutter or glass, cut out rounds, gently rerolling the scraps, to form 12 biscuits.
7. Place the biscuits on an ungreased baking sheet, spacing them 1 apart. Sprinkle with the remaining 2 tsp of cheese and bake for 12 to 15 minutes or until golden.
8. Serve warm.
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