White Cheddar and Black Pepper Biscuits

Cooking Light, 2005

Makes 12 servings

    2 cups flour                                                   
    1 tablespoon baking powder                                     
    1/2 teaspoon salt                                              
    1/2 teaspoon baking soda                                       
    1/2 teaspoon pepper                                            
    1/2 cup extra sharp white cheddar cheese (2 oz)                
    3 tablespoons chilled butter pieced                            
    1 cup fat free buttermilk                                      
    Cooking spray                                                  

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour and next 4 ingredients (through pepper) in a food processor; pulse 5 times or until well combined. Add cheese and butter; pulse 5 times or until well combined.

Place mixture in a large bowl. Add buttermilk; stir just until moist.

Turn dough out onto a floured surface. Knead lightly 5 times. Roll dough out to a 1/2-inch thickness; cut with a 2-inch biscuit cutter into 24 biscuits. Place on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until golden.

(serving size: 2 biscuits)
NUTRITION PER SERVING
CALORIES 129(33% from fat); FAT 4.7g (sat 2.6g,mono 1.2g,poly 0.2g); PROTEIN 3.9g; CHOLESTEROL 13mg; CALCIUM 130mg; SODIUM 342mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 17.4g