Prep 5 mins
Cook 10 mins
I had some fresh chives left over that I wanted to use, and just threw this together. I was pleasantly surprised by the result, these little biscuits are very moist and flavorful. I made mine with fresh chives, but I'm fairly certain that the dried ones would be just as good. They would be good with a variety of main dishes, but I've been eating them as a snack. They're good with butter, but better with a dab of mayo.
- 2 1⁄4 cups Bisquick
- 2⁄3 cup 2% low-fat milk
- 1 tablespoon chives, chopped
- 1⁄4 cup parmesan cheese, shredded
- 1⁄4 cup mayonnaise
- Mix all ingredients in a medium sized bowl.
- Use a cookie baller or spoon to drop onto a greased cookie sheet (I just spray with Pam).
- Bake at 450 degrees for 8 to 10 minutes.
Holy cow! These were AMAZING! Absolutely the lightest and fluffiest biscuits imaginable.
Unfortunately, they were a little crumbly, but I think I made them too big: I made eight large biscuits, but next time will try the smaller size instead.
Also, since we were out of parsley, I added a touch of garlic salt, and also had to add a wee bit more milk to achieve the correct moistness. One final change: I did them at 450 in my convection oven--they came out perfectly, but were starting to burn at about 5 minutes, so if you do this method, watch carefully.
I can't wait to make these again. Thanks for posting!