From grandma to mom to me, the original biscuit recipe was getting a little tired. Here’s my version.
Makes about 10.
2 cups flour
3 tsp baking powder
1 tsp salt
1/4 or so grated parmesan cheese
1 TBL chopped fresh rosemary
2 TBL chopped fresh italian parsley
4 TBL chopped fresh chives
3/4 cup milk
1/4 cup oil
Preheat oven to 350. Combine first 7 ingredients in a medium bowl, mix with a fork. Add milk and oil, mix again until ingredients come together in a big dough ball. Sprinkle some flour on counter top and press dough flat by hand to about 1/4 inch thickness. Cut into rounds (I use a small water glass as a cutter). Place onto ungreased cookie sheet, bake for about 20 minutes or until barely browned on top and bottom.
Variations: herb amounts listed are never exact, if you don’t have these herbs, use sage, oregano, thyme, or whatever sounds good. If you only have dried herbs, use about 1/2 the amounts listed above. Regarding oil and milk ingredients, I use olive oil and rice milk and it works just fine. Use whatever oil and “milk” you have.
Additions: garlic, green onion, sun dried tomatoes, chili flakes/powder…