Parmesan Chive Biscuits

Name: Parmesan Chive Biscuits
Yield: 12

52 Ratings

Makes: 12 servings

Total Cost: $$$$

Enjoy these savory biscuits with your favorite holiday meal.

Ingredients

2 cups biscuit mix
2/3 cup 2% reduced fat milk
4 tablespoons butter, melted (1/4 cup)
3/4 cup Parmesan cheese (freshly grated)
1/2 tablespoon chives (finely chopped, fresh)

Directions

Wash hands with soap and water.
Combine all ingredients in a large bowl.
Stir together to mix well. Do not over mix.
Turn out onto a floured board. Roll to a 1-inch thick square.
Cut into 12 squares. Bake on a cookie sheet, spaced slightly apart, in a 400° F oven for 12 to 15 minutes.

Notes

Learn more about:

Herbs

Source:

University of Arkansas Cooperative Extension Service
Expanded Food and Nutrition Education Program (EFNEP)

Nutrition Information

Serving Size: 1 biscuit (45g)

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Nutrients	Amount
Total Calories	146
Total Fat	8 g
Saturated Fat	4 g
Cholesterol	15 mg
Sodium	331 mg
Carbohydrates	14 g
Dietary Fiber	0 g
Total Sugars	3 g
Added Sugars included	2 g
Protein	4 g
Vitamin D	0 mcg
Calcium	113 mg
Iron	1 mg
Potassium	58 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients	Amount
Total Calories	146
Total Fat	8 g
Saturated Fat	4 g
Monounsaturated Fat	3 g
Polyunsaturated Fat	1 g
Linoleic Acid	1 g
α-Linolenic Acid	0.1 g
Omega 3 - EPA	0 mg
Omega 3 - DHA	0 mg
Cholesterol	15 mg
Carbohydrates	14 g
Dietary Fiber	0 g
Total Sugars	3 g
Added Sugars included	2 g
Protein	4 g
Minerals
Calcium	113 mg
Potassium	58 mg
Sodium	331 mg
Copper	34 mcg
Iron	1 mg
Magnesium	9 mg
Phosphorus	165 mg
Selenium	3 mcg
Zinc	0 mg
Vitamins
Vitamin A	51 mcg RAE
Vitamin B6	0 mg
Vitamin B12	0.2 mg
Vitamin C	0 mg
Vitamin D	0 mcg
Vitamin E	0 mg
Vitamin K	2 mcg
Folate	39 mcg DFE
Thiamin	0.1 mg
Riboflavin	0.1 mg
Niacin	1 mg
Choline	6 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

	Grains	1 ounces
	Dairy	1/4 cups

I believe that using your own flour and baking power would make this recipe less expensive and should offer substitutions - I would cut the amount of cheese. Not everyone can eat dairy and gluten flour.

06/06/11