Garlic, Basil & Parmesan Cream Biscuits

Things are shaping up here at the homestead.

We got some big projects done over the weekend. My hubby made me a beautiful prim shelf and I painted and primed it up. Oh my aching hands. It takes a lot of sand paper to rough up a big piece like that. Good thing I don't have nails or they would have been a wreck. Here's a photo of his handiwork.



I'm pretty lucky that I can just show him a picture and say...."I want that" and he can make it for me.

So I spent the next 2 hours arranging and then re-arranging and re-arranging this shelf and another that I had moved in the room, in fact after I took that picture I changed it again, lol. I just need to stop looking at it.

John had headed out to a game dinner so the boys and are were on our own Sunday. I decided it was Jesse's turn to choose something to make. He loves soup so I suggested we make a mushroom based soup cause he is a mushroom lover. I ended up concocting a Mushroom Vegetable Barely Soup. I'll be posting that soon.

I had been meaning to make a savory version of a biscuit that I had made awhile back. Remember when I made the Blueberry Cream Biscuits? Well yesterday was the day I whipped up a batch.

I am always blown away at how easy and quick these are to make. I thought I could make this version be just as delicious as the sweet blueberry ones and I was right.

I loaded up on some fresh chopped basil, parsley  thyme and rosemary. You can use whatever combination you have on hand. Then I threw in some garlic and shredded Parmesan. Perfecto!




Garlic, Basil & Parmesan Cream Biscuits

The key to theses melt in your mouth biscuits is a light touch. Don’t overwork the dough!

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cloves minced garlic
1 heaping tablespoon finely chopped fresh herbs
½ cup shredded Parmesan cheese
1 ½ cups whipping cream

Oven to 425. In a large bowl stir together all the ingredients except the cream. Mix together gently. Stir in the cream until just moistened.

Turn the dough in the bowl. Gently lift and fold four or five times, making a quarter turn between each fold. Place the dough on a parchment lined baking sheet. Form into a 7 to 8 inch square approximately 1 inch thick. Using a floured pizza cutter or knife, cut 12 to 16 biscuits, leaving the biscuits intact. Bake in the upper half of the oven for 17 to 20 minutes or until golden brown. Cut or pull apart to serve.