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Herb Biscuits

1/4 cup hot water (130F) 
1-1/2 teaspoons (1/2 package) quick-rise active dry yeast 
2-1/2 cups all-purpose flour 
3 tablespoons sugar 
1-1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
5 tablespoons cold margarine, cut into pieces 
2 teaspoons finely chopped fresh parsley or 1/2 teaspoon dried parsley flakes 
2 teaspoons finely chopped fresh basil or 1/2 teaspoon dried basil leaves 
2 teaspoons finely chopped fresh chives or 1/2 teaspoon dried chives 
3/4 cup buttermilk 

Preheat oven to 425F. Spray cookie sheet with nonstick cooking spray
Combine hot water and yeast in small cup; let stand 2 to 3 minutes
Combine flour, sugar, baking powder, baking soda and salt in medium bowl; cut in margarine using pastry blender or 2 knives until mixture resembles coarse crumbs
Mix in parsley, basil and chives
Stir in buttermilk and yeast mixture to make soft dough
Turn dough out onto lightly floured surface. Knead 15 to 20 times. 
Roll to 1/2-inch thickness. Cut hearts or other shapes with 2-1/2-inch cookie cutter
Place biscuits on prepared cookie sheet
Bake 12 to 15 minutes or until browned. Cool on wire racks
Serve immediately

Food exchange 1-1/2 Starch 1 Fat
(1 biscuit) 
Calories 156 Calories from Fat 29 % Total Fat 5 g Saturated Fat 1 g 
Carbohydrate 24 g Fiber 1 g Protein 3 g Sodium 254 mg

Courtesy Diabetic Cooking

Serves 18