Aug 14, 2010


Roll out biscuits or drop into 12 muffin tins and bake the same amount of time. These are best the same day they’re baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and place in a 300° oven for five to 10 minutes.

Yield: 1 dozen (serving size: 1 biscuit)

  • 2  cups  all-purpose flour or you can do 1cup whole wheat and 1 cup white
  • 1  tablespoon  sugar
  • 2  teaspoons  baking powder
  • 1  teaspoon  salt
  • 1/4  teaspoon  baking soda
  • 3  tablespoons  chilled butter, cut into small pieces
  • 3/4  cup  (3 ounces) shredded reduced-fat sharp cheddar cheese
  • 1/4  cup  finely chopped green onions
  • 1  cup  fat-free buttermilk
  • 1/2  cup low fat sour cream
  • Cooking spray

Preheat oven to 450°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.
Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks. Enjoy with a cup of tea and a friend.

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