Italian Biscuits

1 cup biscuit mix
1/2 cup shredded Italian Blend cheese
1/4 cup cold water
4 tsp. butter, melted
1/2 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning
1/4 tsp. dried chives

Preheat oven to 450 degrees. Combine biscuit mix, seasonings, cheese and water, stirring until a soft dough forms. Evenly drop into 6 muffin tins sprayed with non-stick spray. Bake 8-12 minutes or until golden brown. After removing from the oven, immediate drizzle melted butter over each muffin.

Changes - These are too good to play with. The only change that I can suggest would be to change the cheese flavor.

Trail Mix Biscotti

Biscotti is an Italian biscuit-cookie that has been baked twice. It freezes well or can be storeed at room temperature in an airtight container.The Italians use the term biscotti to refer to any type of cookie. In North America, the word "biscotti" is used to describe a long, dry, hard, twice-baked cookie with a curved top and flat bottom designed for dunking into wine or coffee.
The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked.

Biscotti is said to have originated during Columbus's time and credited to an Italian baker who originally served them with Tuscan wines. They became so popular that every province developed their own flavored version. Because of their long storage ability they were an ideal food for sailors, soldiers, and fisherman.

Trail Mix Biscotti

3 cups flour
2 tsp. Baking Powder
1 tsp. salt
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1 pkg. (6 oz.) Trail Mix Mixed Nuts & Raisins
1/2 cup dried cranberries


PREHEAT oven to 375°F. Mix flour, baking powder and salt in small bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition.

PLACE dough on lightly floured surface. Gradually add the trail mix and cranberries, kneading into dough until well blended after each addition. Divide dough in half. Shape each half into 12x2-inch log; place on greased baking sheet.

BAKE 20 to 25 min. or until lightly browned. Remove from baking sheet to cutting board; cool 15 min. Cut each log diagonally in 1-inch-thick slices, using serrated knife. Place, cut sides down, on baking sheet. Bake an additional 20 min. or until lightly toasted and dry, turning over after 10 min. Remove to wire racks. Store in tightly covered container at room temperature.

This little cookie/biscuit takes a little time to make but is well worth every minute.