| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
1995 |
18 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Coarsely ground pepper; divided |
| 2 |
tb |
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
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