Cheddar-Black Pepper Biscuits

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 31%
  • Fat: 3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.2g
  • Carbohydrate: 11.3g
  • Fiber: 0.4g
  • Cholesterol: 5mg
  • Iron: 0.7mg
  • Sodium: 85mg
  • Calcium: 72mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
My Notes

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

Add Note

Cheddar-Black Pepper Biscuits Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy