Dinner
Double Cheese Garlic Herb Biscuit Sticks
These no-yeast breadsticks have a tender biscuit-like texture and are perfect for dipping into your favourite soup, stew, dipping sauce, or even an egg yolk. They take no time to whip up, and are a wonderful addition to a weeknight supper or weekend breakfast.
Updated
Ingredients
- 1 cup whole-wheat flour (250 mL)
- 1 cup all-purpose flour (250 mL)
- 1/2 cup old cheddar cheese, shredded (125 mL)
- 1/4 cup Parmesan cheese, grated (60 mL)
- 2 Tbsp fresh parsley or dill, chopped (30 mL)
- 4 tsp baking powder (20 mL)
- 1 small clove garlic, minced
- 1/2 tsp salt (2 mL)
- 1/2 cup milk (125 mL)
- 1/2 cup canola oil (125 mL)
Directions
- Preheat oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
- In a large bowl, stir together whole wheat and all-purpose flours, cheddar and Parmesan cheeses, parsley, baking powder, garlic and salt.
- In a liquid measuring cup, whisk together milk and canola oil. Drizzle into flour and using a fork, mix together until mixture is crumbly and starting to clump together. Bring dough together with your hands.
- Place dough on lightly-floured work surface and knead gently, 1-2 minutes, until well combined. Pat out dough to make a 1/2 inch (1 cm) thick square. Cut into 12 equal strips. Place on prepared baking sheet.
- Bake for about 12 minutes or until golden brown. Let cool slightly before serving.
Nutritional Analysis
| Calories | 205 |
|---|---|
| Total Fat | 12.5 g |
| Saturated Fat | 2.1 g |
| Cholesterol | 7 mg |
| Sodium | 277 mg |
| Carbohydrates | 16.6 g |
| Fiber | 1.3 g |
| Sugar | 0.7 g |
| Protein | 4.6 g |
| Potassium | 78 mg |
