| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | 1995 | 18 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| 1/2 | t | Coarsely ground pepper |
| divided | ||
| 2 | T | Chilled stick margarine, cut |
| into small | ||
| pieces | ||
| 3/4 | c | Shredded extra-sharp cheddar |
| cheese 3 ounces | ||
| 3/4 | c | Skim milk |
| Vegetable cooking spray | ||
| 1 | Egg white, lightly beaten |
INSTRUCTIONS
Combine flour, baking powder, salt, and 1/4 teaspoon pepper in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese; toss well. Add milk, stirring just until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2-inch decorative cookie cutter. Place biscuits 1 inch apart on baking sheets coated with cooking spray, and brush with egg white; sprinkle with remaining pepper. Bake at 425 degrees for 15 minutes or until lightly browned. S: 1-1/2 dozen (serving size: 1 biscuit). Nutritional Information: CALORIES 86 (31% from fat); PROTEIN 3.2g; FAT 3g (sat 1.3g, mono 1g, poly 0.5g); CARB 11.3g; FIBER 0.4g; CHOL 5mg; IRON 0.7mg; SODIUM 85mg; CALC 72mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 96 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 8.7mg
Sodium: 237.1mg
Potassium: 47.1mg
Carbohydrates: 16.4g
Fiber: <1g
Sugar: 3.5g
Protein: 5.6g