Shamrock Biscuits – a delicious recipe with garlic, flat leaf parsley, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350. Place biscuits on baking sheet and place in oven for time indicated on bag/box minus 5 minutes.
2
Remove from oven and using a pastry brush, brush egg white on tops of each biscuit. Place 1 parsley leaf on top of each biscuit and 'glue' in place with more brushed on egg white. Make sure they are laying flat on each biscuit.
3
Place back in oven for 5 more minutes then remove. Allow to cool for a minute or 2, then enjoy.
4
The parsley leaves are used to look like little 3 leaf clovers. I made these for St. Patty's day '07 to add as a fun side dish for the Irish potato soup I made. (I'll be adding that recipe later on--it's delish). happy baking :-).
5
ps. If you are lucky enough to have an international store local to you, Irish butter goes great with these. We did and it's wonderful--very lite texture and creamier than regular butter.
126
kcal
Calories
5
g
Fat
15
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 10 -12 refrigerated biscuits (cheddar & garlic or any flavor or brand found in the frozen bread aisle of any grocery store), 10 -12 leaves fresh flat leaf parsley (1 leaf for each biscuit. Note that the curly kind will not work), 1 egg white.
Yes, Shamrock Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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