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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.

Jackie Mills
Recipe by Cooking Light November 2005

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Recipe Summary

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

Ingredient Checklist

Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

129 calories; calories from fat 33%; fat 4.7g; saturated fat 2.6g; mono fat 1.2g; poly fat 0.2g; protein 3.9g; carbohydrates 17.4g; fiber 0.6g; cholesterol 13mg; iron 1.1mg; sodium 342mg; calcium 130mg.
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