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2 1/4
cups all-purpose flour
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2
teaspoons baking powder
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1/2
teaspoon salt
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1/4
teaspoon baking soda
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1/2
cup shortening
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3/4
cup buttermilk
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1
tablespoon butter or margarine, melted
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1/3
cup grated Parmesan cheese
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2
tablespoons finely snipped fresh parsley
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Milk
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Grated Parmesan cheese
1. In a medium mixing bowl stir together flour, baking powder, salt, and baking soda. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in center of dry mixture, then add buttermilk all at once. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 10 to 12 strokes or until dough is nearly smooth. Roll dough into 13-inch circle. Brush with melted butter or margarine. Sprinkle with 1/3 cup Parmesan cheese and the parsley. Cut into 12 wedges. Roll up each wedge from the wide end to the point.
3. Place crescents seam side down about 2 inches apart on an ungreased baking sheet, curving to form crescents. Brush with milk and sprinkle with additional Parmesan cheese. Bake in a 425 degree F. oven for 15 to 20 minutes or until golden. Remove crescents from baking sheet and serve warm. Makes 12.
- Make Ahead Tip Cool baked rolls and transfer to freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. To reheat: wrap rolls in foil; bake in 350 degree F oven for 10 to 12 minutes.
- Calories 185,
- Protein (gm) 4,
- Carbohydrate (gm) 18,
- Fat, total (gm) 11,
- Cholesterol (mg) 6,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 21,
- Vitamin C (mg) 1,
- Sodium (mg) 264,
- Calcium (DV %) 101,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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