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Ingredientes
- 1 c. Shredded courgette
- 1/4 c. Minced onions
- 1 Tbsp. Margarine
- 1/2 tsp Dry dill weed
- 1/2 tsp Basil
- 1 c. Shredded sharp cheddar cheese Bisquick baking mix (recipe follows)
- 1/2 c. Cool water Bisquick Baking Mix
- 2 1/4 c. Flour
- 2 Tbsp. Baking pwdr
- 1/4 c. Dry lowfat milk pwdr
- 1 stk margarine
- 1/4 c. Oil
Direcciones
- Heat oven to 400 degrees. Cook and stir courgette and onion in margarine till tender. Stir in dill weed and basil: reserve.
- Mix baking mix and water till soft dough forms: beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board.
- Knead 5 times. Roll dough into rectangle, 15 x 9 inches: sprinkle with reserved courgette mix and the cheese. Roll up tightly, beginning at 15 inch side. Seal well by pinching edge of dough into roll. Cut into twelve 1 1/4-inch slices. Place slices, cut sides down, on greased cookie sheet.
- Bake till golden. 15 to 20 min. Serve immediately. Refridgerate any remaining biscuits. 1 dozen biscuits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 6 servings | |
| Calories 412 | |
| Calories from Fat 236 | 57% |
| Total Fat 26.68g | 33% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 3.39g | |
| Cholesterol 0mg | 0% |
| Sodium 1467mg | 61% |
| Potassium 133mg | 4% |
| Total Carbs 37.68g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.22g | 1% |
| Protein 5.53g | 9% |
