Garlic cheddar biscuits
Servings: 12
Ingredients
- 1 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1/4 tsp paprika
- Pinch of salt & pepper
- 3 tbsp cold butter *I used a light butter
- 3/4 cup low-fat buttermilk
- 3/4 cup reduced-fat shredded cheddar cheese
For the topping
- 1.5 tbsp light butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp italian seasoning
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper
- In a bowl mix together the flour, baking powder, 1 tsp garlic powder, paprika and salt/pepper.
- Cut the 3 Tbsp of cold butter into very small pieces and then add them to the flour mixture, using two knives "cut" them into the flour.
- Slowly stir in the buttermilk, then add in the shredded cheese.
- Knead the dough for a few minutes then roll out on a flat clean surface, you can sprinkle a light dusting of flour down if the dough seems sticky.
- You want the dough to be 3/4- 1" thick, I used a glass that was 3" wide to cut out my biscuits. This gave me 12 good-sized biscuits, the last one you may need to shape on your own.
- Place biscuits on the lined baking tray and bake for 10-14 minutes, or till golden brown on the bottom, ovens vary so check them at the 10 minute mark, mine took 12 minutes.
- While they are baking, melt the 1.5 tbsp of butter, stir in the garlic and italian seasoning. Once the biscuits are out of the oven brush the garlic butter mixture on the tops. Serve immediately.
- I store any leftover biscuits in a sealed container for 2-3 days. They will freeze well.
Notes
Personal Points- 4 using WW recipe builder
Smart points- blue/purple/green- 4 using WW recipe builder
Points plus- 3 using a PP calculator
Nutritional info per biscuit- Calories 126...Fat 5.2g... Sat fat 2.4g... Carbs 14.1g... Fiber 0.6g... Sugar 0.7g... Protein 4.1g using My Fitness Pal