Meals Matter

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Contributed By: cawalnut
www.walnuts.org

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

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

Preparation

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.

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