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Cheddar-black Pepper Biscuits

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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)
----------------------------------------------
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


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