Cheddar-Black Pepper Biscuits



1 1/2 dozen (serving size: 1 biscuit)

Recipe from

Cooking Light

Nutritional Information

Calories 86
Caloriesfromfat 31 %
Fat 3 g
Satfat 1.3 g
Monofat 1 g
Polyfat 0.5 g
Protein 3.2 g
Carbohydrate 11.3 g
Fiber 0.4 g
Cholesterol 5 mg
Iron 0.7 mg
Sodium 85 mg
Calcium 72 mg


2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon coarsely ground pepper, divided
2 tablespoons chilled stick margarine, cut into small pieces
3/4 cup (3 ounces) shredded extra-sharp cheddar cheese
3/4 cup skim milk
Vegetable cooking spray
1 egg white, lightly beaten


Combine flour, baking powder, salt, and 1/4 teaspoon pepper in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese; toss well. Add milk, stirring just until dry ingredients are moistened.

Turn dough out onto a well-floured surface, and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2-inch decorative cookie cutter. Place biscuits 1 inch apart on baking sheets coated with cooking spray, and brush with egg white; sprinkle with remaining pepper. Bake at 425° for 15 minutes or until lightly browned.

November 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note