- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground sage
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons margarine or butter
- 1/3 cup fat-free evaporated milk
- 2 tablespoons (1/2 ounce) shredded reduced-fat Monterey Jack cheese
- 1 1/2 teaspoons all-purpose flour
- calories 93
- caloriesfromfat 0.0 %
- fat 3.4 g
- satfat 0.8 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 2.8 g
- carbohydrate 12.7 g
- fiber 0.4 g
- cholesterol 2 mg
- iron 0.0 mg
- sodium 189 mg
- calcium 0.0 mg
How to Make It
Preheat oven to 450°.
Combine first 5 ingredients in a large bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add milk and cheese, stirring just until dry ingredients are moistened.
Sprinkle 1 1/2 teaspoons flour over work surface. Turn dough out onto floured surface, and knead 10 to 12 times. Roll dough to 1/2-inch thickness; cut into rounds using a 2-inch biscuit cutter.
Place rounds on an ungreased baking sheet. Bake at 450° for 8 to 10 minutes or until biscuits are golden. Serve warm.
Tip: For baking success, use this method to correctly measure flour: Fluff the flour with a fork, lightly spoon it into a dry measuring cup, and level with a straight edge.