ROSEMARY PARMESAN BISCUITS
Rosemary Parmesan Biscuits
- 2 1/2 C flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp minced rosemary
- 4 TBLS extra virgin olive oil
- 3/4 C light mayo
- 3/4 C fat-free plain yogurt
- 1/2 C grated Parmesan, divided
Preheat oven to 400 degrees.
Combine flour, baking powder, baking soda and salt into a large mixing bowl. Stir in the rosemary.
Add the olive oil and stir until blended.
Gently stir in yogurt, mayo and 1/4 cup of the cheese, mixing just until moistened.
Spoon the batter into 12 muffin cups, evenly, and sprinkle with remaining cheese.
Bake for 12 to 15 minutes or until toothpick comes out clean.