White Cheddar and Black Pepper Biscuits

recipe
The richness of buttermilk and cheddar cheese mellows the spicy black pepper. Make these for your family, and prepare a second batch to give as a gift.

Yield:

12 servings (serving size: 2 biscuits)

Recipe from

Cooking Light

Nutritional Information

Calories 129
Caloriesfromfat 33 %
Fat 4.7 g
Satfat 2.6 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 3.9 g
Carbohydrate 17.4 g
Fiber 0.6 g
Cholesterol 13 mg
Iron 1.1 mg
Sodium 342 mg
Calcium 130 mg

Ingredients

2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) shredded extrasharp white cheddar cheese
3 tablespoons chilled butter, cut into small pieces
1 cup fat-free buttermilk
Cooking spray

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour and next 4 ingredients (through pepper) in a food processor; pulse 5 times or until well combined. Add cheese and butter; pulse 5 times or until well combined.

Place mixture in a large bowl. Add buttermilk; stir just until moist.

Turn dough out onto a floured surface. Knead lightly 5 times. Roll dough out to a 1/2-inch thickness; cut with a 2-inch biscuit cutter into 24 biscuits. Place on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until golden.