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Basil Parmesan Biscuits

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons Parmesan cheese, grated
2 teaspoons Parmesan cheese, grated
2 tablespoons canola oil
1 teaspoon dried basil, crumbled
2 cups plain low-fat yogurt
1 tablespoon milk, 1% lowfat

Preheat oven to 450. In a large bowl, stir together the all-purpose
flour, and whole wheat flour, baking powder, baking soda, salt and
2 Tbsp of the cheese In small skillet, heat 1 Tbsp of the oil over
moderate heat. Add the basil and cook for 1 minutes; transfer to
a small bowl and cool slightly. Stir in the yogurt, milk, and
remaining 1 Tbsp of oil. Add the basil mixture to the dry ingredients
and stir until just combined. Place the dough on a well-floured
surface. Using a lightly floured rolling pin, roll out the dough
until 1/2" thick. Using a 2 1/4" biscuit cutter or glass, cut out
rounds, gently rerolling the scraps, to form 12 biscuits. Place
the biscuits on an ungreased baking sheet, spacing them 1" apart.
Sprinkle with the remaining 2 tsp of cheese and bake for 12 to 15
minutes or until golden. Serve warm.


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