|
|
|
Low Fat Chedder Biscuits
|
|
[Print Version]
|
| Similar in taste to a famous seafood restaurant staple but lower in fat. |
|
| 12 biscuits servings |
|
|
|
|
[1]
|
|
1 & 1/2
|
|
cups
|
|
all-purpose flour
|
|
|
|
|
[2]
|
|
1/2
|
|
cup
|
|
white whole wheat flour
|
|
|
|
|
[3]
|
|
2
|
|
teaspoons
|
|
baking powder
|
|
|
|
|
[4]
|
|
1/4
|
|
teaspoon
|
|
baking soda
|
|
|
|
|
[5]
|
|
1/4
|
|
teaspoon
|
|
salt
|
|
|
|
|
[6]
|
|
3
|
|
tablespoons
|
|
plus 1 teaspoon chilled butter cut in small bits
|
|
|
|
|
[7]
|
|
3/4
|
|
cup
|
|
low fat buttermilk
|
|
|
|
|
[8]
|
|
1
|
|
cup
|
|
finely shredded sharp chedder cheese divided
|
|
|
|
|
[9]
|
|
1/2
|
|
teaspoon
|
|
garlic powder
|
|
|
|
|
|
1. Preheat oven to 400°
2. Combine flours, baking powder, baking soda, and salt in a bowl.
3. Cut in butter with a pastry blender until mixture resembles coarse meal.
4. Add buttermilk, 3/4 cup cheese, garlic powder and stir just until dry ingredients are moist. Don't overmix or the biscuits won't rise well.
5. Drop approximately 1/4 cup portions onto an ungreased baking sheet using an ice cream scoop. Sprinkle remaining cheese evenly over each biscuit.
6. Bake for 12-17 minutes or until tops begin to turn light brown.
|
|
|
|
