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Herb-Sour Cream Biscuits

Cook time 13 mins
Yield

2 biscuits.

Round out a meal of vegetable soup and coleslaw with these hearty herb biscuits.

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Dash of salt
  • 1/4 teaspoon sugar
  • 1 teaspoon chilled reduced-calorie stick margarine
  • 1/8 teaspoon dried basil
  • 1 tablespoon plus 2 teaspoons skim milk
  • 1 tablespoon low-fat sour cream
  • 1 teaspoon minced onion
  • 1 teaspoon all-purpose flour

Nutrition Information

  • calories 109
  • caloriesfromfat 20 %
  • fat 2.4 g
  • satfat 0.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 18.8 g
  • fiber 0.0 g
  • cholesterol 3 mg
  • iron 0.0 mg
  • sodium 102 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in basil. Combine milk, sour cream, and onion, stirring well. Add to dry ingredients, stirring with a fork just until dry ingredients are moistened.

  2. Sprinkle 1 teaspoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter. Place rounds on an ungreased baking sheet. Bake at 425° for 13 to 15 minutes or until golden.

Cooking Light Light Cooking for Two