Sage and Cheese Biscuits

Oxmoor House
8 servings (serving size: 1 biscuit)


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1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground sage
1/8 teaspoon freshly ground black pepper
2 tablespoons margarine or butter
1/3 cup fat-free evaporated milk
2 tablespoons (1/2 ounce) shredded reduced-fat Monterey Jack cheese
1 1/2 teaspoons all-purpose flour


Preheat oven to 450°.

Combine first 5 ingredients in a large bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add milk and cheese, stirring just until dry ingredients are moistened.

Sprinkle 1 1/2 teaspoons flour over work surface. Turn dough out onto floured surface, and knead 10 to 12 times. Roll dough to 1/2-inch thickness; cut into rounds using a 2-inch biscuit cutter.

Place rounds on an ungreased baking sheet. Bake at 450° for 8 to 10 minutes or until biscuits are golden. Serve warm.

Tip: For baking success, use this method to correctly measure flour: Fluff the flour with a fork, lightly spoon it into a dry measuring cup, and level with a straight edge.

Created date

April 2008

Nutritional Information

Calories 93
Caloriesfromfat 0.0 %
Fat 3.4 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.8 g
Carbohydrate 12.7 g
Fiber 0.4 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 189 mg
Calcium 0.0 mg