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
2 tablespoons light stick butter, melted
How to Make It
Preheat oven to 425°.
. 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.
. Combine remaining 1/4 teaspoon garlic powder, remaining 1/8 teaspoon ground red pepper, and butter; brush over hot biscuits. Serve immediately.