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| 2 1/3 Tasse | Bisquick original baking mix |
| 2 | (up to) |
| 4 Esslöffel | parmesan grated |
| 1 Esslöffel | Chopped fresh -or |
| 1 Teelöffel | Freeze-dried chives |
| 1 Esslöffel | Chopped fresh or |
| 1 Teelöffel | Dried dill weed; basil leaves or oregano leaves |
| 1/2 | Stick firm margarine or butter |
| 2/3 Tasse | milk |
| 2 Esslöffel | Butter or margarine, melted |
| 2 Esslöffel | parmesan grated |
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Heat oven to 450 degrees. Lightly grease cookie sheet. Mix baking mix, 2 to 4 tablespoons Parmesan cheese, the chives and dill weed. Cut 1/4 cup firm margarine into 1/4-inch pieces. Add margarine pieces to baking mix; toss with fork until coated. Add milk; stir just until dry ingredients are moistened.
Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead gently 4 or 5 times. Roll 1/2 inch thick. Cut with 1-1/2 inch round cutter dipped in baking mix.
Brush tops of biscuits with melted margarine; sprinkle with 2 tablespoons Parmesan cheese. Place about 1 inch apart on cookie sheet. Bake about 8 minutes or until light brown. About 1-1/2 dozen biscuits.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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