South Beach Cheese Biscuits

(Originally posted by Blest)

I made these biscuits from the South Beach Parties and Holidays cookbook to go with our chili tonight.  Ohhhh man. Seriously good!  I’m glad they can be frozen because otherwise I’d have more temptation on the counter than I need.    A few notes - we didn’t have 12 ozs of cheese, we had 8ozs and that worked fine.  Also, I used oregano instead of thyme to better complement the chili.  These biscuits are suitable for Phases 2 and 3 of South Beach

 

 

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