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Spicy Cheddar Drop Biscuits

Prep time 12 mins
Cook time 10 mins
Yield 8 servings (serving size: 1 biscuit)
If you have a timid palate, simply omit the ground red pepper

Ingredients

  • 1 cup low-fat baking mix (such
  • as Bisquick)
  • 1 cup (4 ounces) shredded light Cheddar cheese with jalapeño peppers (such as Cabot)
  • 1/2 teaspoon garlic powder, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper, divided
  • 1/2 cup low-fat buttermilk
  • Cooking spray
  • 2 tablespoons light stick butter, melted

Nutrition Information

  • calories 111
  • fat 4.7 g
  • satfat 2.7 g
  • protein 6.0 g
  • carbohydrate 12.2 g
  • cholesterol 13 mg
  • iron 0.6 mg
  • sodium 367 mg
  • caloriesfromfat 37 %
  • fiber 0.2 g
  • calcium 135 mg

How to Make It

  1. Preheat oven to 425°.

  2. . Lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix, cheese, 1/4 teaspoon garlic powder, salt, and 1/8 teaspoon ground red pepper in a medium bowl. Add buttermilk, stirring just until moist (dough will be stiff). Spoon dough evenly into 8 mounds on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until golden.

  3. . Combine remaining 1/4 teaspoon garlic powder, remaining 1/8 teaspoon ground red pepper, and butter; brush over hot biscuits. Serve immediately.

Oxmoor House Healthy Eating Collection