lisalewis@firstplace
December 5th, 2007, 05:35 AM
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 1/2 tablespoons chilled butter, but into small pieces
1/2 cup grated fresh Asiago cheese
3/4 cup fat-free buttermilk
Preheat oven to 450o. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt and pepper in a medium bowl; stir well with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add cheese; toss well to combine. Add buttermilk; stir just until moist. Drop dough into eight equal mounds on a baking sheet coated with cooking spray. Bake at 450o for 13 minutes or until edges are lightly browned. Serving Size: 1 biscuit.
Exchanges: 1 bread, 1 fat
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 1/2 tablespoons chilled butter, but into small pieces
1/2 cup grated fresh Asiago cheese
3/4 cup fat-free buttermilk
Preheat oven to 450o. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt and pepper in a medium bowl; stir well with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add cheese; toss well to combine. Add buttermilk; stir just until moist. Drop dough into eight equal mounds on a baking sheet coated with cooking spray. Bake at 450o for 13 minutes or until edges are lightly browned. Serving Size: 1 biscuit.
Exchanges: 1 bread, 1 fat