Walnut Parmesan Biscuits

Walnut Parmesan Biscuits

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


  • 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


  1. Preheat oven to 400?F. Line a baking sheet with parchment paper or coat with cooking spray.
  2. Chop ½ cup of the walnuts very fine, about the size of rice grains.
  3. 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.
  4. 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.
  5. 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.