By Carole Reu on August 14, 1999
Photo by Babs7
Photo by Babs7
"Perfect with Pasta or other Italian dishes"
Serving Size: 1 (67 g)
Servings Per Recipe: 12
"Great flavor. However, this dough was so wet I couldn't roll it and would have had to add a lot more flour. Was pressed for time so decided to make drop biscuits, but even for drop biscuits they needed more flour. Next time I'd start with 1 cup yogurt and go from there. They are delicious and so easy, I will try these again as noted. Thanks!"
"Mmm! I scaled this down and used it as a topping for a basil parmesan chicken pot pie by just rolling it out into a circle and putting it on top of the pie plate. It was very flavorful and different. p.s. I substituted light sour cream for the yogurt and olive oil for the canola oil and it came out great."
"These biscuits are awesome! They are very pretty,and gourmet tasting ! This is a keeper..it was so quick and easy to make to! I didn't roll them out and cut with a cutter though, I just made them by dropping small rounded amounts on a greased cookie sheet and they came out perfect.Thanks so much!"
"These were good, moist, biscuits. I just added a little more flour (1/4 cup) because the dough was very moist. Twelve minutes in my oven was long enough to brown these biscuits. The basil added good flavor to the biscuits. I served them with Crock Pot Chicken Cacciatore - recipe #41685. Thanks for the recipe!"