Preheat oven to 450. Combine bisquick and basil in medium bowl. Measure the milk into a large measuring cup. Add artichoke hearts and tomatoes into milk. Pour milk mixture over the baking mix and stir just until all the ingredients are moistened. Drop heaping tbsp of dough onto a parchment lined baking sheet. Bake in the middle of the oven 8 to 10 minutes, or until the scones begin to brown. Serve warm. Recipe by: 5 in 10 Appetizer Cookbook Posted to brand-name-recipes by Tiina <4Angels@videotron.ca> on Mar 17, 1998
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 18|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.1mg||0 %|
|Sodium 19.6mg||1 %|
|Potassium 58.3mg||2 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 9.8g|
|Protein 1.6g||2 %|
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Calories per serving: 51
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