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Enjoy this recipe from Best-Ever Sheet Pan & Skillet Recipes.
Submitted by: Trisha Donley from Pinedale, WY
2 c. all-purpose flour
1⁄4 c. shredded Parmesan or Romano cheese
2 t. baking powder
1 t. baking soda
2 T. fresh basil, chopped
1⁄4 t. pepper
2⁄3 c. buttermilk
3 T. olive oil
Optional: 1 egg, beaten
In a bowl, combine flour, cheese, baking powder, baking soda, basil and pepper. Add buttermilk and oil; stir just until moistened. Knead gently
3 times on a floured surface. Line baking sheet with parchment paper. On lined baking sheet, pat dough into a rectangle; cut into 12 squares. Pull apart slightly. If desired, brush dough with egg to glaze. Bake at 450 degrees for 10 to 12 minutes, until golden. Serve warm or at room temperature. Makes one dozen. | |
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In a bowl, combine flour, cheese, baking powder, baking soda, basil and pepper. Add buttermilk and oil; stir just until moistened. Knead gently
3 times on a floured surface. Line baking sheet with parchment paper. On lined baking sheet, pat dough into a rectangle; cut into 12 squares. Pull apart slightly. If desired, brush dough with egg to glaze. Bake at 450 degrees for 10 to 12 minutes, until golden. Serve warm or at room temperature. Makes one dozen. |
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