The scent of Garlic + Rosemary + Baked Bread is absolutely intoxicating to me.
Seriously, my stomach starts to growl just thinking about it. I've always been more of a savory girl; I can bake a dozen cupcakes and not eat one, but place a batch of these biscuits in front of me... different story.
Heart Smart Bisquick is a staple in my pantry. I use it as a baking mix to whip up my very popular Easy Garlic Cheddar Biscuits anytime I need them, with minimum effort and little guilt. This rosemary parmesan variation will be making an appearance on my Holiday table this year.
Yes, I could probably make them from scratch, but realistically if I had to go through the extra steps while I'm preparing dinner, I probably wouldn't. I have a 2 yr old, so dinner in my house on a typical weeknight takes 30 minutes or less to make, all the while I'm probably chasing her around, or picking up after her while she dumps my drawers. I'm sure lots of you can relate or remember those days! You really need to try these biscuits, just make sure you have friends to share them with!
Easy Rosemary Garlic Parmesan Biscuits
Skinnytaste.com
Servings: 14 • Serving Size: 1 biscuit • Old Points: 2 pts • Points+: 3 pts
Calories: 113.8 • Fat: 5.4 g • Protein: 4.0 g • Carb: 12.6 g • Fiber: 0.0 g • Sugar: 1.9 g
Sodium: 268 mg
Skinnytaste.com
Servings: 14 • Serving Size: 1 biscuit • Old Points: 2 pts • Points+: 3 pts
Calories: 113.8 • Fat: 5.4 g • Protein: 4.0 g • Carb: 12.6 g • Fiber: 0.0 g • Sugar: 1.9 g
Sodium: 268 mg
Ingredients:
- 2 tbsp salted butter, melted
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 1/2 tbsp fresh chopped rosemary
- 2 cups Heart Smart Bisquick
- 3 oz shredded parmesan cheese
- 2/3 cup fat free milk
Directions:
Preheat oven to 400°. Line a cookie sheet with parchment paper.
Melt butter in a small pan, add oil and half the garlic; sauté on low heat about 1 minute. Remove from heat and add chopped rosemary.
In a large bowl, combine biscuit mix, parmesan cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (about 1.5 oz each) onto prepared cookie sheet.
Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.
Makes 14 biscuits.
These sound absolutely delicious. That Heart Smart mix is good for SO many different recipes.. it's really a secret weapon!! I can't wait to make these.. yum.
ReplyDeleteIs the parmesan an essential ingredient? Both my fiance and I can't handle cheese all that well.
ReplyDeleteYUMYUMYUM!
ReplyDeleteI am on a roll (pun intended) trying to find dinner roll recipes for Thanksgiving. I just tried these not-so-skinny rolls: http://yellebellyboo.blogspot.com/2011/11/buttery-cloverleaf-rolls.html so I think it's time to try a Gina recipe!!
These are officially on my Thanksgiving menu!
ReplyDeleteMy mouth is watering while reading this :) The recipe says to brush melted butter over the biscuit and then bake for another 5 minutes - but the picture looks like you added more than just melted butter - am I missing something?
ReplyDeletewhoa these look AMAZING
ReplyDeleteThese remind me of those sinful rolls that you get at Red Lobster - yummy! I'll have to give these a go!
ReplyDeletethese look absolutly delicious!
ReplyDeleteI'm going to try this with the GF Bisquick mix I just bought.
ReplyDeleteWow, those look gorgeous!!
ReplyDeleteWe're bad in our house about using up fresh herbs, and it feels like wasted money. Would this recipe work with dried rosemary? If so, how much would you use?
ReplyDeleteThis recipe sounds absolutely amazing except I really dislike rosemary. Is there a substitute you think would be suitable?
ReplyDeleteI love these! Garlic and rosemary is my favorite combination in a savory biscuit like this...perfection. :)
ReplyDeleteDid you put the rosemary in the mix or on top? I also wanted to know if these would be good with dried rosemary.
ReplyDeleteProbably any herb that you like that goes well with Parmesan and garlic should be fine... I usually use parsley but thyme, oregano, or a combo would be good too! Maybe even sage or basil but I haven't tried them.
ReplyDeleteYou can freeze fresh herbs and just chop what you need, wrap it first though in seran wrap.
ReplyDelete@ Kay M-I think when she said butter she meant the butter mixture (top picture when the recipe directions start) that has garlic, oil and rosemary in it.
ReplyDeletethese look and sound delicious! the problem is, that I would eat ALL of them! lol
ReplyDeleteYou can leave the cheese out if you are intolerant.
ReplyDeleteThe butter on top is the butter/oil garlic mixture with the rosemary.
I love fresh rosemary vs dried, but if dried is what you have that works. As someone mentioned, I always freeze my extra herbs in saran wrap. They defrost in seconds and always taste fresh.
You can use any fresh herb in place of the rosemary if you're not a fan.
Hope you all enjoy them!
I love the addition of roesmary to these! And, thanks for the saran wrap freezer tip :) Definitely need to get on that one. PS: I have a holiday giveaway going on right now!
ReplyDeleteGina, these look great! If we have a Thanksgiving potluck at work I'm so making these (otherwise it would go to waste bc it's just me and my bf). Btw, I wanted to let you know that I've been referring your website to all of my friends. It's great! Thank you so much for making the [weight] battle a bit easier. =)
ReplyDeleteThat looks so yummy. I bet the smell of the biscuits and rosemary cooking smelled devine.
ReplyDeleteany alternative to the Bisquick?
ReplyDeleteI second that! I live in Barcelona and there is no such thing as biscuit mix, cake mix, or any of those little convenient things available in the US. Do you have a basic biscuit recipe that could be used as a substitute?
DeleteThanks!
Nothing like biscuits right from the oven! These sound lovely. I could eat them all day!
ReplyDeletelove this recipe! This will go great with my BBQ Chicken tonight!! Thanks!!
ReplyDeleteI just added these to my husband's birthday dinner tonight! I know that he will love them. Thanks!
ReplyDeleteOmygosh, this looks heavenly!
ReplyDeleteThese look SO yummy but I can't buy that product here in western Canada. Do you have a SKINNY WW points recipe for a basic biscuit mix? Sure would appreciate it!
ReplyDeleteDown 23 pounds and thanks to all your recipes keeping me interested in healthy cooking!
These, of course, look amazing!
ReplyDeleteAnother small request (I hope it's small), do you have a recipe in the works for a pumpkin roll? Like, those cakey type desserts with cream cheese filling? I looked at your pumpkin madness section and didn't see one, and I searched your site as well (unless I'm missing it).
As always, love your stuff and hope you publish a cookbook soon :)
Mmmm, I love rosemary and garlic (and the idea of low fat biscuits!)
ReplyDeleteHi there, I see a few people have asked about an alternative to the Bisquick - we do not get that in New Zealand - any ideas on how to make it from scratch? Thanks so much
ReplyDeleteBisquick is basically 1 cup self-rising flour and 1 T of butter or crisco for every cup Bisquick. Blend with a pastery blender to mix completely before adding other ingredients. If you don't have self-rising flour that is 1 cup regular flour with 1 tsp baking powder and some salt. (I googled self-rising flour sub and some suggest 1.5 tsp baking powder, seems it is a bit subjective)
ReplyDeleteI prefer adding some whole wheat flour (like 1/4 cup, not too much) to make it a little healthier. Too much whole wheat flour and your biscuits will be hard as a rock!
Can these biscuits be made ahead of time and if so, how far ahead can they be made?
ReplyDeleteYUMMO!! Made these last night! Reheating now for dinner tonight! THANK YOU!
ReplyDeleteCan these be made the night before or do they need to be served fresh? Looking for make-ahead appetizers.
ReplyDeleteI made these last night, DELISH!! And it was soooo easy, I couldn't believe how little time it took to put it all together. I think serving them fresh would be best, but you could probably make the mix the night before and just pop them in the oven.
ReplyDeleteThese look amazing Gina! Cannot wait to make them. I am thinking they will be a good addition to your potato, broccoli and cheese soup.
ReplyDeleteI made these as an accompaniment to my lunch salad. Easy, fast & DELICIOUS!
ReplyDeleteGina - you totally ROCK. Thank you!
Chris thanks for the info on Bisquick!!
ReplyDeleteAgain, I prefer these made fresh. But yes, you can reheat them the next day.
This is great as a side for most of my soups!!
Shortcuts are great!! I haven't tried that mix before but can't wait to give it a try!
ReplyDeleteYum, these biscuits look wonderful! I'll add them to my Thanksgiving table!
ReplyDeleteI made the garlic ones and they were yummy for low fat. My only problem is I eat too many. I decided to freeze the left over ones. Do they defrost well? ( I haven't tried yet)
ReplyDeleteOk...this is huge! Hopefully it will taste a lot like Red Lobster's biscuits for me. Thanks!
ReplyDeleteHi Gina! Thank you so much for so many delicious recipes. I stumbled across your site before I joined WW and started using some of them, and now that I'm on program, I'm loving it SO much more for giving me the flexibility to enjoy so many things I love but in a healthy, points-conscious way!!!
ReplyDeleteI can't seem to find parchment paper...I know this may be a dumb question, do you know a good place to find it?
Thanks again for everything - you are amazing!
You cam skip the parchment and lightly spray the pan instead. They sell it in the baking aisle.
ReplyDeleteWhere have I been all these years not knowing the freezing fresh herbs trick! Gina you are always introducing me to new worlds!!
ReplyDeleteI made these for Thanksgiving! They were a total hit!
ReplyDeletei have made 3 batches of these in the past 4 days and let me tell you how amazing they are!!! They are sooo easy to make and even easier to eat :) i could eat the entire batch alone. We had these at thanksgiving and they were the 1st thing off the table to go. They go amazing with soup.
ReplyDeleteI made these for Thanksgiving and again by request for Christmas. This is a great, easy, tasty recipe!! :)
ReplyDeleteThese are the most amazing things ever! I make them usually twice a week. My daughter devours them and my husband loves the amount of garlic and cheese in these!
ReplyDeleteMade this tonight and it turned out really well despite being dry (my fault, more on that below). Where I live we don't have Light Bisquick, so I followed Chris' suggestion above by making my own light bisquick with 2 cups white flour, 2 tsp baking powder, a dash or two of salt, and 2 tablespoons of olive oil blended up with the food processor because I'm lazy.
ReplyDeleteWhen I used the mixture in the recipe, the resulting dough was quite dry. I ended up using 1/3 cup more milk and could even have done with more. Next time I'll remeasure the finished mix after it comes out of the food processor and keep some back if necessary.
When I plugged all this into the WW Recipe Builder it came out to 4 points each. If the fats (either butter or olive oil) are reduced by 1 tbsp, then it would be 3 points. I'll try playing around with the fat ratio next time.
Excellent biscuits all the same. Yum yum yum!
These were so delicious and even better if enjoyed warm. I did have to add a drizzle more of milk because they looked a little dry but was careful not to over bake them. A definite keeper recipe with tons of flavor!
ReplyDeletei made these, they are awesome!! one question, how many cups do you think 3 oz of parmesan would be? Thank you!
ReplyDeleteVery Very Good!!! had with WW Super Easy Cheese Broccoli Soup. Went together perfectly..... This has instantly become a favorite in this household :-)
ReplyDeleteI just made them this week, and these biscuits were so good I shared the recipe on my blog! Thank you!!
ReplyDeleteThese were delicious! Only problem was my husband doesn't like Rosemary, which I wasn't aware of! Will have to come up with something a little different, but definitely keeping in the rotation for when biscuits are needed.
ReplyDeleteI misunderstood the directions and ADDED the butter garlic/rosemary mixture to the batter... I havent eaten one yet they smell great. Hope they turn out great....
ReplyDeleteI finally made these today and they were incredible. I couldn't find the Heartsmart Bisquick so I used Hodgson Mill whole wheat mix instead, and they turned out delicious, and they had some extra fiber. My boyfriend liked them so much he had 3 at dinner.
ReplyDeleteHas anyone tried freezing the raw biscuits after they are put on pan, then baking later a few at the time? Perhaps even doubling the recipe. Store frozen, unbaked biscuits in zip bag. Not sure it would work well, but think I will try it so I don't eat them all.
ReplyDeleteyou were right about not being able to eat just one of these.
ReplyDeleteI made these again and accidentally picked up shredded gruyere. They were even better than the Parmesan. Who knew a mistake would turn into something so good!
ReplyDeleteThese were amazing!! I was looking for something to spice up chicken pot pie and these were just the trick. Took ordinary and turned it into gourmet!!
ReplyDeleteHowdy! I read your blog faithfully and I used this biscuit recipe as inspiration to make a light version of biscuits and gravy for dinner one night. I made mine a plain version and used turkey breakfast sausage. Not as indulgent as regular sausage, but still quite tasty.
ReplyDeleteI posted about this on my blog at
http://bloginspiredcooking.blogspot.com/2013/01/biscuits-and-gravy.html
Thanks!
JessicaHK of Blog-Inspired Cooking
http://bloginspiredcooking.blogspot.com/