Walnut Parmesan Biscuits

By aamundson

Ingredients

• 1 cup Chopped California walnuts, divided
• 1 1/3 cups All-purpose flour
• 1/2 cup Whole wheat flour
• 2 1/2 teaspoons Baking powder
• 2 teaspoons Granulated sugar
• 2 teaspoons Dried basil, crushed
• 1/4 cup (1/2 stick) cold butter, cut into small pieces
• 1/2 cup Shredded Parmesan cheese
• 2 tablespoons Oil-packed sun dried tomatoes, drained and chopped
• 3/4 cup Low-fat (1%) cottage cheese
• 2/3 cup Low-fat (1%) milk

Preparation

Step 1

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.

Cook's Notes

Makes 12 biscuits.


Nutrition Information
Calories: 200 ; Total Fat: 11.7 g ; Saturated Fat: 3.8 g ; Polyunsaturated Fat: 4.9 g ; Carbohydrates: 18 g ; Protein: 7 g ; Vitamin A: 187 IU ; Vitamin C: 1 mg ; Calcium: 138 mg ; Sodium: 226 mg ; Iron: 1.3 mg ; Fiber: 2 g