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Walnut Parmesan Biscuits
From:
Walnut Marketing Board
Current Rating: rating pending
Serves 12
These drop biscuits are very easy to make. Serve them with soup, scrambled eggs, or salads.
Ingredients
- 1 cup chopped California walnuts, divided
- 1 ⅓ 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 (½ 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
- ⅔ cup low-fat (1%) milk
Directions
- 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.
Rosemary Mark for the Walnut Marketing Board
