Spicy Cheddar Drop Biscuits

If you have a timid palate, simply omit the ground red pepper

Yield: 8 servings (serving size: 1 biscuit)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 111
  • Fat: 4.7g
  • Saturated fat: 2.7g
  • Protein: 6.0g
  • Carbohydrate: 12.2g
  • Cholesterol: 13mg
  • Iron: 0.6mg
  • Sodium: 367mg
  • Calories from fat: 37%
  • Fiber: 0.2g
  • Calcium: 135mg

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

Preparation

  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.
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