Sour Cream, Cheddar, and Green Onion Drop Biscuits

Becky Luigart-Stayner
Roll out these biscuits, or drop into 12 muffin tins and bake the same amount of time. These are best the same day they're baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and place in a 300° oven for five to 10 minutes.

Yield:

1 dozen (serving size: 1 biscuit)

Recipe from

Nutritional Information

Calories 146
Caloriesfromfat 29 %
Fat 4.7 g
Satfat 2.9 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 5.2 g
Carbohydrate 20.1 g
Fiber 0.7 g
Cholesterol 14 mg
Iron 1 mg
Sodium 406 mg
Calcium 134 mg

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons chilled butter, cut into small pieces
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup finely chopped green onions
1 cup fat-free buttermilk
1/2 cup fat-free sour cream
Cooking spray

Preparation

Preheat oven to 450°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.

Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.

Note:

Krista Ackerbloom Montgomery & Ann Taylor Pittman,

March 2005