Wednesday, November 30, 2011

Garlic Rosemary Biscuits

Bread is amazing.  It can soak up the rest of an amazing soup, or be the perfect accompaniment to a piece of meat.  It can be plain, buttered, or topped with garlic.  You name it, bread probably goes with it. 

When I saw these Garlic Rosemary Biscuits, I knew that I had to try them.  I love rosemary and how fragrent of an herb it is.  I figured these biscuits would be a great additon to any meal. 

Plus, they are made using Bisquick, which is good for me since I don't have any biscuit/roll experience.

Garlic Rosemary Biscuits
slightly adapted from Skinnytaste
2 tablespoons salted butter, melted
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 1/2 tablespoon rosemary, plus additional for topping the biscuits
2 cups Heart Smart Bisquick
3 oz shredded parmesan cheese, plus additional for topping the biscuits
2/3 cup milk

1)  Preheat oven to 400 degrees.
2)  Melt butter in a small pan, add oil and half the garlic; sauté on low heat about 1 minute.
3)  Remove from heat and add chopped rosemary.
4)  In a large bowl, combine biscuit mix, parmesan cheese, and remaining garlic.
5)  Stir in milk and mix (do not over mix).
6)  Drop batter by heaping tablespoonfuls onto prepared cookie sheet.

7)  Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.
8)  Top with additional rosemary and parmesan cheese.

I love rosemary and garlic together, so of course these were fantastic flavorwise.  However, they were a tad on the dry side for me.  I don't know if that had to do with altitude or if it is just the biscuits themselves.   I think the next time I make them for a meal, I'll try to make adjustments for the altitude and see if that makes a difference. 

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