Asiago-Black Pepper Drop Biscuits

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.

Yield: 8 servings (serving size: 1 biscuit)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 31%
  • Fat: 4.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.9g
  • Carbohydrate: 16.7g
  • Fiber: 0.6g
  • Cholesterol: 12mg
  • Iron: 1mg
  • Sodium: 285mg
  • Calcium: 134mg

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

Preparation

  1. Preheat oven to 450°.
  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.
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Asiago-Black Pepper Drop Biscuits Recipe at a Glance
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