Walnut Parmesan Biscuits - California Walnuts

Recipes

Walnut Parmesan Biscuits

Submitted By: Rosemary Mark

These drop biscuits are very easy to make. Serve them with soup, scrambled eggs, or salads.

Low Calorie Vegetarian Quick

Ingredients

1 cup chopped California walnuts, divided

1 1/3 cups all-purpose flour

½ cup whole wheat flour

2 ½ teaspoons baking powder

2 teaspoons granulated sugar

2 teaspoons dried basil, crushed

¼ cup (1/2 stick) cold butter, cut into small pieces

½ cup shredded Parmesan cheese

2 tablespoons oil-packed sun dried tomatoes, drained and chopped

¾ cup low-fat (1%) cottage cheese

2/3 cup low-fat (1%) milk

Directions

Preheat oven to 400?F. Line a baking sheet with parchment paper or coat with cooking spray.
Chop ½ cup of the walnuts very fine, about the size of rice grains.
In a large bowl combine finely chopped walnuts, flours, baking powder, sugar and basil. Cut in butter using a pastry blender or two knives, until mixture resembles coarse meal. Stir in Parmesan, sun dried tomatoes and remaining ½ cup walnuts.
Make a well in center of dry mixture; add cottage cheese and milk to well. Stir with a fork just until dough is evenly moistened.
Scoop twelve mounds of dough, about ½ cup each, onto prepared pan. Bake 18-20 minutes until brown on bottom and tops are golden. Serve warm.

In this Section