2 cups all-purpose flour
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried sage leaves
3/4 to 1 cup half-and-half
1 tablespoon butter or margarine, melted
1 tablespoon grated Parmesan cheese
Preheat oven to 425 degrees F.
In large bowl, combine flour, parsley, 2 tablespoons cheese, sugar, baking powder, salt and sage; mix well.
Add 3/4 cup half-and-half; stir with fork just until dry ingredients are moistened, adding additional half-and-half, 1 tablespoon at a time, if necessary to form a soft dough.
On floured surface, knead dough gently to form a smooth ball. Pat dough into 1/2-inch-thick square. Using knife, cut into 12 squares. Place on ungreased cookie sheet. Brush with melted margarine; sprinkle with 1 tablespoon cheese.
Bake for 8 to 14 minutes or until light golden brown. Serve warm.
High Altitude...Above 3500 Feet: Decrease baking powder to 2 teaspoons. Bake as directed above.