Sour Cream, Ceddar and Green Onion Drop Biscuits

Cooking Light, 2005

    2 cups flour                                                   
    1 tablespoon sugar                                             
    2 teaspoons baking powder                                      
    1 teaspoon salt                                                
    1/4 teaspoon baking soda                                       
    3 tablespoons chilled butter cut to pieces                     
    3/4 cup shredded sharp cheddar cheese (3 oz)                   
    1/4 cup fine chop green onions                                 
    1 cup fat free buttermilk                                      
    1/2 cup fat free sour cream                                    
    Cooking spray                                                  

MAKES 1 DOZEN

Roll out these 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.

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.

serving size: 1 biscuit: CALORIES 146 (29% from fat); FAT 4.7g (sat 2.9g, mono 0.8g, poly 0.2g); PROTEIN 5.2g; CARB 20.1g; FIBER 0.7g; CHOL 14mg; IRON 1mg; SODIUM 406mg; CALC 134mg