refrigerated biscuits (cheddar & garlic or any flavor or brand found in the frozen bread aisle of any grocery store)
leaves fresh flat leaf parsley (1 leaf for each biscuit. Note that the curly kind will not work)
Serving Size: 1 (25) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 35 g37 %
Total Fat 4 g6 %
Saturated Fat 1 g5 %
Cholesterol 0 mg
Sodium 330 mg
Dietary Fiber 0.4 g1 %
Sugars 2.2 g8 %
Protein 2.2 g
Preheat oven to 350. Place biscuits on baking sheet and place in oven for time indicated on bag/box minus 5 minutes.
Remove from oven and using a pastry brush, brush egg white on tops of each biscuit. Place 1 parsley leaf on top of each biscuit and 'glue' in place with more brushed on egg white. Make sure they are laying flat on each biscuit.
Place back in oven for 5 more minutes then remove. Allow to cool for a minute or 2, then enjoy.
The parsley leaves are used to look like little 3 leaf clovers. I made these for St. Patty's day '07 to add as a fun side dish for the Irish potato soup I made. (I'll be adding that recipe later on--it's delish). happy baking :-).
ps. If you are lucky enough to have an international store local to you, Irish butter goes great with these. We did and it's wonderful--very lite texture and creamier than regular butter.