Rosemary Garlic Parmesan Biscuits

I'm trying to go low carb for the weeks leading up to our cruise.  Trying.  It's just not my thing.  I love pasta.  And rice.  And bread.  And I really needed something to make with the Roasted Garlic Tomato Soup on Monday night.  I mean, the soup was 87 calories a cup.  I just didn't think it would be very filling without something to go with it.  And this recipe does come from skinnytaste.com, so even if it is a carb it is low in calories.

...and in spite of me being rediculous trying to justify it, these were really good.  And really easy.

INGREDIENTS

• 2 tbsp salted butter, melted
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 1/2 tbsp fresh chopped rosemary
• 2 cups baking mix (Bisquick or similar)
• 3 oz shredded parmesan cheese
• 2/3 cup fat free milk

DIRECTIONS

Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small pan, add oil and half the garlic; sauté on low heat about 1 minute. Remove from heat and add chopped rosemary.

In a large bowl, combine biscuit mix, parmesan cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (about 1.5 oz each) onto prepared cookie sheet.  Make 14 biscuits.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.

VERDICT

Quick, easy, and practically a diet food.  Except for the fact that you won't just stop at one roll.  Or two. And... they reheat really well the next day. 

NUTRITION

Servings: 14 • Serving Size: 1 biscuit • Old Points: 2 pts • Points+: 3 pts
Calories: 113.8 • Fat: 5.4 g • Protein: 4.0 g • Carb: 12.6 g • Fiber: 0.0 g • Sugar: 1.9 g
Sodium: 268 mg

Thanks to the brilliant cook at Skinnytaste for this recipe!