This recipe originally comes from my trusty Land o’ Lakes cookbook. They are simple, fast biscuits to make and go great with soup.
1/3 cup butter
2 1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh herbs
1 Tbsp. sugar
3 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
Heat oven to 400 degrees F. Place butter in a 9″ square baking dish and place in the oven to melt. Remove pan from oven until ready to use.
Combine dry ingredients in a medium mixing bowl. Make a well in the center and add the milk. Stir until the flour and is just moistened and starts to form a ball. Turn the dough out onto a lightly floured surface and knead ten times.
Roll the dough into a rectangle that is 12″ by 4″. Cut the dough into twelve 1″ strips. Dip each strip into the melted butter in the pan. Arrange the biscuit strips in the pan.
Bake for 20 to 25 minutes, or until golden brown.
|Turn dough out onto a floured surface and knead ten times.|
|Roll dough into a 12″ by 4″ rectangle.|
Cut the dough into twelve 1″ strips.
|Cut dough into 12, 1″ strips.|
|Dip each strip of dough into the melted butter in the pan. Turn to coat.|
|Arrange the strips in the pan, so there are two rows of six strips.|
|Bake for 20 to 25 minutes, or until golden brown.|