Recipe: Cheese and Basil Bubbles (pull-apart bread using biscuit mix, 1980's)

CHEESE AND BASIL BUBBLES

"Savory pull-apart quick bread is easy to make, and so good it disappears like magic."

2/3 cup grated Parmesan cheese (2 oz.)
2 tablespoons finely snipped fresh parsley
2 teaspoons finely snipped fresh basil
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
3 cups biscuit baking mix (like Bisquick)
3/4 cup dairy sour cream
1/4 cup milk
1/4 cup butter or margarine, melted

Preheat oven to 400 degrees F. Generously grease a 10-inch tube pan; set aside.

In a pie plate or other flat dish, combine cheese, parsley, basil, garlic powder and paprika. Stir with a fork to blend; set aside.

In a medium bowl, combine (dry) biscuit mix, sour cream and milk. Stir to blend, then beat vigorously 60 strokes. Turn out on a lightly floured surface. Gather into a ball and knead 10 times.

Divide the dough into 1-inch balls, rolling lightly between palms of both your hands to shape. Dip each ball into melted butter or margarine, then roll in cheese mixture to coat. Arrange balls about-1/4 inch apart in layers in prepared pan. If any cheese mixture remains, sprinkle over top.

Bake in preheated oven until golden brown, about 20 minutes. Cool on a rack 5 minutes. Loosen from sides of pan and turn out.

Makes about 8 servings
From: SueA, CA
Source: How to cook with Herbs, Spices and Flavorings by Doris McFerran Townsend, 1987