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Asiago-Black Pepper Drop Biscuits

Yield 8 servings (serving size: 1 biscuit)
These savory biscuits are incredibly easy to make, as there's no need to roll or cut out the dough. If the batter seems too thick, you can add another tablespoon of fat-free buttermilk.

Ingredients

  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 1/2 tablespoons chilled butter, cut into small pieces
  • 1/2 cup (2 ounces) grated fresh Asiago cheese
  • 3/4 cup fat-free buttermilk
  • Cooking spray

Nutrition Information

  • calories 125
  • caloriesfromfat 31 %
  • fat 4.3 g
  • satfat 2.4 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 4.9 g
  • carbohydrate 16.7 g
  • fiber 0.6 g
  • cholesterol 12 mg
  • iron 1 mg
  • sodium 285 mg
  • calcium 134 mg

How to Make It

  1. Preheat oven to 450°.

    Our Favorite Buttermilk Biscuit
    Photo: Brian Woodcock; Styling: Caroline M. Cunningham

     

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and pepper in a medium bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese; toss well to combine. Add buttermilk; stir just until moist. Drop dough into 8 equal mounds on a baking sheet coated with cooking spray. Bake at 450° for 13 minutes or until edges are lightly browned.