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White Cheddar and Black Pepper Biscuits

White Cheddar and Black Pepper Biscuits

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.

Cooking Light NOVEMBER 2005

  • Yield: 12 servings (serving size: 2 biscuits)

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.

Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 33%
  • Fat: 4.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.9g
  • Carbohydrate: 17.4g
  • Fiber: 0.6g
  • Cholesterol: 13mg
  • Iron: 1.1mg
  • Sodium: 342mg
  • Calcium: 130mg
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White Cheddar and Black Pepper Biscuits recipe

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