Ingredients

  • 5 lbs. Biscuit Mix
  • 1 tsp. Onion Powder
  • 1/2 – 3/4 tsp. Garlic Powder
  • 1/4 – 1/2 tsp. Oregano, dried flakes or ground
  • 1/4 – 1/2 tsp. Basil, dried flakes or ground
  • 1/2 – 2/3 cups Parsley, dried flakes
  • 4 – 5 cups Cheese, shredded (the aged orange colored Cheddar is colorful and delicious, but any cheese will work)
  • 2 Eggs or 2 Egg Whites slightly beaten with 2 Tbs. Water
  • Paprika (Optional)
  • Parmesan Cheese (Optional)

Directions

NOTE: These herbs are very strong. The first time please use the lesser amount.

  • Stir all dry ingredients together to pre-blend the herbs and spices. DO NOT ADD the cheese yet.
  • Add the normal amount of liquid specified by the biscuit mix label.
  • Stir by hand or mix on a machine at low speed for 1 – 2 minutes.

Cheese Option #1:

  • Reserve 1/2 cup of cheese for the tops.
  • Stir cheese into the dough.
  • Proceed as usual for biscuits or drop biscuits using a #20 or smaller scoop. Brush with egg wash. Sprinkle tops of the biscuits with the remaining cheese, a sprinkle of grated Parmesan, and a sprinkle of paprika.
  • Bake at 425°F in a Conventional Oven for 12 – 14 minutes.
  • Bake at 375°F in a Convection Oven for 8 – 10 minutes.
  • Test for doneness the same as biscuits.

Cheese Option #2:

  • Roll out herb dough into a 1/4″ thick rectangle. Sprinkle all the cheese on top. Press it into the dough lightly. Roll up dough starting from wide edge. Cut dough to fit in loaf pans, or make free form loaves on a sheet pan. Brush with egg wash. Sprinkle with Parmesan cheese and paprika.
  • Bake at 425°F in a Conventional Oven for 18 – 22 minutes depending on loaf size.
  • Bake at 375°F in a Convection Oven for 12 – 18 minutes depending on loaf size.
  • Test for doneness the same as biscuits.

 

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