Walnut Parmesan Biscuits

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Walnut Parmesan Biscuits



Walnut Parmesan Biscuits
Number of Servings: 10 or more Total Preparation Time: less than 15 minutes
Actual Cooking Time: 15 to 30 minutes Source: www.walnuts.org
Food Groups: Dairy, Grains, Protein
Main Ingredient: Bean & Legume, Rice, Pasta & Bread
Meal Type: Dinner Entrée, Appetizers
Nutrition Content: Good Source of Calcium
Special Features: Quick to Prepare (under 30 minutes), Vegetarian

These drop biscuits are very easy to make. Serve them with soup, scrambled eggs or salads.

Ingredients:

1 cup chopped California Walnuts, divided
1 1/3 cups all-purpose Flour
½ cup whole wheat Flour
2 ½ teaspoons baking Powder
2 teaspoons granulated Sugar
2 teaspoons dried Basil, crushed
¼ cup (1/2 stick) cold Butter, cut into small pieces
½ cup shredded Parmesan cheese
2 tablespoons oil-packed sun dried Tomatoes, drained and chopped
¾ cup low-fat (1%) Cottage cheese
2/3 cup low-fat (1%) Milk

Preparation:

Preheat oven to 400F. Line a baking sheet with parchment paper or coat with cooking spray.
Chop ½ cup of the walnuts very fine, about the size of rice grains.

In a large bowl combine finely chopped walnuts, flours, baking powder, sugar and basil. Cut in butter using a pastry blender or two knives, until mixture resembles coarse meal. Stir in Parmesan, sun dried tomatoes and remaining ½ cup walnuts.

Make a well in center of dry mixture; add cottage cheese and milk to well. Stir with a fork just until dough is evenly moistened.

Scoop twelve mounds of dough, about ½ cup each, onto prepared pan. Bake 18-20 minutes until brown on bottom and tops are golden. Serve warm.


Nutrient Information
Calories: 200
Total Fat: 12 g
Saturated Fat: 4 g
Polyunsaturated Fat: 5 g
Monounsaturated Fat:
Sodium: 226 mg
Carbohydrates: 18 g
Protein: 7 g
Fiber: 2 g
Vitamin A: 187 IU
Vitamin C: 1 mg
Calcium: 138 mg
Iron: 1.3 mg

Cook's Notes:

Makes 12 biscuits.