Easy and tasty. I added a half cup of spent grains (from brewing beer), which added texture and fiber, but probably made the biscuits a little less pretty and indulgent. Had to add several minutes to the cooking time.
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)
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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
- 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
- Preheat oven to 450°.
- 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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