After adding spices and herbs to your biscuits a plain old biscuit will never taste as good. You can experiment with a variety of herbs you use in the recipe to develop your own taste.
1 teaspoon dried basil
2 tablespoons minced parsley
1 teaspoon dried oregano
1 cup buttermilk
2 1/2 cups Bisquick Biscuit Mix
1 teaspoon Tony Chachere's Creole Seasoning
1/2 teaspoon granulated garlic
1/4 teaspoon white pepper
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese
3 tablespoons butter, melted
1. Preheat oven to 400 degrees. In a small mixing bowl, combine parsley and oregano with buttermilk. Set aside.
2. In a large mixing bowl, combine Bisquick Baking Mix, Tony Chachere's Creole Seasoning, onion, garlic, white pepper, salt and Parmesan cheese.
3. Add buttermilk-herb mixture to Bisquick and stir until soft dough is formed.
4. Drop by the spoonful onto an ungreased baking sheet pan. Baste with melted butter and bake for 15 minutes or until golden brown.
Yields 18 biscuits.
Recipe compliments of Chef Patrick Mould.