These horshradish seasoned biscuits are great with chicken and gravy. However they are good with lighter meals such as soup and salad also.
2-1/2 cups Bisquick flour
2/3 cup plus 1 tablespoon buttermilk
1/2 cup Parmesan cheese, the grated kind
1 tblspn prepared horseradish, heaping teaspoon
1/2 tspn parsley
1/2 tspn basil
1/2 tspn oregano
Preheat oven to 425 degrees.
Place Bisquick flour in a large bowl and add grated parmesan cheese, parsley, basil, oregano and salt. Stir dry mix to blend well. Add horseradish to buttermilk and mix, pour buttermilk mixture into bowl with dry mix. Stir or use fingers to make a ball, dough mixture will be moist.
Use a tablespoon to drop dough onto a buttered cookie sheet. This recipe should make produce 8 to 10 biscuits. Allow some space between each biscuit, this will assure that each one has a nice browned edge. Bake 10 minutes or until biscuits are lightly browned.
Makes 8 to 10 servings at one biscuits per person.
*If you do not want to buy a quart of buttermilk, you can make a reasonable substitute by adding 1 scant tablespoon of white vinegar to 2/3 cup plain milk.
*You may see cultured buttermilk on the label. No problem, just be sure to check the use by date, do not purchase the product if it is near or past the 'use by' date.
*These biscuits may crumble if sliced, instead butter tops only.
*Use this same mix to make dumplings for chicken, vegetable or beef stew.
*Add 1 teaspoon toasted poppy seeds to dough and serve biscuits with beef and potatoes.
*Add a bit of chopped garlic to dough and serve biscuits with chili. Garlic powder or flakes is fine--a freshly chopped garlic clove is much better.
*When frying chicken, dip it in buttermilk instead of regular whole milk. Buttermilk has a slightly tart flavor that adds a ’secret’ ingredient to your fried chicken.
*Thin yogurt with a splash of buttermilk, add a dash of white pepper and use as a dip for cucumbers and other veggies.