Basil-Parmesan Scones
They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!
Yield
12 servingsPrep
10 minCook
10 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
buttermilk baking mix
|
*
|
| ½ | cup |
Parmesan cheese
|
|
| ¼ | cup |
basil
fresh and chopped, or 1 tablespoon dried |
*
|
| ½ | teaspoon |
garlic salt
to taste |
|
| 1 | teaspoomn |
onion powder
to taste |
*
|
| ¼ | teaspoon |
black pepper
to taste |
|
| ⅓ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
buttermilk baking mix
|
*
|
| 118 | ml |
Parmesan cheese
|
|
| 59 | ml |
basil
fresh and chopped, or 1 tablespoon dried |
*
|
| 2.5 | ml |
garlic salt
to taste |
|
| 1 | teaspoomn |
onion powder
to taste |
*
|
| 1.3 | ml |
black pepper
to taste |
|
| 79 | ml |
water
cold |
|
Directions
Preheat oven to 450 F.
In a large mixing bowl, whisk together the buttermilk baking mix, parmesan cheese, basil, garlic salt, and black pepper to taste until well combined.
Pour the water into the mixing bowl, bring it together with your hand until it just holds together, and try not to over work the dough.
Transfer the dough onto a lightly floured cutting board or working surface.
Using your hands flattern the dough into a ½-inch thick disc.
Cut with a 2 or 2½-inch round biscuit cutter.
Place on a baking sheet. Bake for 8 to 10 minutes, or until golden and puffed.
Serve hot.
Makes 12 biscuits.
