variation on Savory Biscuits???
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| Wed, 07-18-2007 - 8:43am |
I've been really wanting biscuits lately and found this among some holiday recipes that CL-Karen posted. I plan to make them as is but would also like to try something different. Anybody got any ideas as how to make them a bit sweeter rather than savory??? I worry that replacing the cheese will cause major problems...
Savory Cheddar Cheese Biscuits
These drop biscuits are full of cheesy flavor, but you can vary the mix-ins to suit your taste. Try adding roasted garlic, reduced-fat feta or goat cheese, or a variety of herbs.
# 2 1/2 c whole grain pastry flour
# 1 Tbsp baking powder
# 1/4 tsp baking soda
# 1 1/2 tsp dried thyme
# 1/2 tsp freshly ground black pepper
# 1/4 tsp salt
# 1/4 c + 2 Tbsp chilled trans-free margarine, cut into bits
# 12 oz reduced-fat Cheddar cheese, shredded (3 c)
# 1 1/3 c fat-free milk
1. Heat oven to 400°F. Lightly coat 2 baking sheets with cooking spray.
2. Whisk flour, baking powder, baking soda, thyme, pepper, and salt in large bowl. Add margarine and, using pastry cutter or 2 knives, blend until mixture resembles coarse meal. Add cheese and toss to coat. Slowly stir in milk and mix just to combine.
3. Drop dough by quarter cupfuls onto baking sheets, about 2" apart. Bake until edges and tops are golden, 14 to 16 minutes. Serve warm or at room temperature.
Prep Time: 15 minutes
Cooking Time: 16 minutes
Makes 20 Biscuits
Per Serving: 140 cal, 7 g pro, 14 g carb, 7 g fat, 3.5 g sat fat, 15 mg chol, 2 g fiber, 150 mg sodium
South Beach Diet: Phase 2
Make Ahead: Freeze baked, cooled biscuits up to 1 month. Defrost in refrigerator overnight and bring to room temperature before warming in very low (125°F) oven about 20 minutes.



I don't think replacing the cheese will do anything to the recipe. When I used to make biscuits all the time I would just use my same recipe and sometimes add shredded cheese, sometimes not.
We make biscuits and use them "sweet" to use as shortcake for desert. I just add splenda, a tad of vanilla extract, maybe some cinnamon. Then we split them open and top with fruit (usually berries mixed w/splenda and left to sit and get syrupy) and cool whip.
Haven't tried that recipe, I admit we use the Hodgson Mill Insta-Bake for biscuits/shortcakes (its *almost* all whole grain and has 3g fiber per 30g, so I'm okay with it, but it does have some regular flour in it so I don't think its "legal")
belizesig1
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