Spicy Cheddar Drop Biscuits

Oxmoor House
If you have a timid palate, simply omit the ground red pepper
8 servings (serving size: 1 biscuit)


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1 cup low-fat baking mix (such
as Bisquick)
1 cup (4 ounces) shredded light Cheddar cheese with jalapeño peppers (such as Cabot)
1/2 teaspoon garlic powder, divided
1/4 teaspoon salt
1/4 teaspoon ground red pepper, divided
1/2 cup low-fat buttermilk
Cooking spray
2 tablespoons light stick butter, melted


Prep: 12 Minutes
Cook: 10 Minutes

Preheat oven to 425°.

. Lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix, cheese, 1/4 teaspoon garlic powder, salt, and 1/8 teaspoon ground red pepper in a medium bowl. Add buttermilk, stirring just until moist (dough will be stiff). Spoon dough evenly into 8 mounds on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until golden.

. Combine remaining 1/4 teaspoon garlic powder, remaining 1/8 teaspoon ground red pepper, and butter; brush over hot biscuits. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 111
Fat 4.7 g
Satfat 2.7 g
Protein 6.0 g
Carbohydrate 12.2 g
Cholesterol 13 mg
Iron 0.6 mg
Sodium 367 mg
Caloriesfromfat 37 %
Fiber 0.2 g
Calcium 135 mg