No rising required for these warm and yummy 'quick-bread' biscuit crescent rolls. Tip: Have these ready to pop in the oven after removing a roast or casserole. Simply increase the oven temperature to 425°F (220°C) to bake them.

Parmesan Cheese Biscuit Crescents

2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup vegetable shortening 3/4 cup buttermilk 1 tablespoon butter or margarine, melted 1/3 cup freshly grated Parmesan cheese 2 tablespoons finely snipped fresh parsley Milk Freshly grated Parmesan cheese

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.
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.
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°F (220°C) oven for 15 to 20 minutes or until golden. Remove crescents from baking sheet and serve warm.

Makes 12 biscuits.

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°F (175°C) oven for 10 to 12 minutes.

Nutritional facts per serving: calories: 185, total fat: 11g, saturated fat: 3g, cholesterol: 6mg, sodium: 264mg, carbohydrate: 18g, fiber: 1g, protein: 4g, vitamin A: 2%, vitamin C: 1%, calcium: 10%, iron: 7%