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July 21, 2006
Parmesan-Buttermilk Biscuits
1 1/3 cups all-purpose flour (about 6 ounces)
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of ground red pepper
2 tablespoons chilled butter, cut into small pieces
1/3 cup plus 1 tablespoon low-fat buttermilk, divided
3 tablespoons grated fresh Parmesan cheese
Cooking spray
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through red pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 1/3 cup buttermilk and Parmesan cheese, and stir just until moist.
Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on a baking sheet coated with cooking spray. Brush with remaining 1 tablespoon buttermilk. Bake at 400° for 15 minutes or until golden.
Yield: 8 servings (serving size: 1 biscuit)
CALORIES 144(32% from fat); FAT 5.1g (sat 2.6g,mono 2g,poly 0.3g); PROTEIN 3.4g; CHOLESTEROL 13mg; CALCIUM 104mg; SODIUM 330mg; FIBER 0.7g; IRON 1.3mg; CARBOHYDRATE 21.1g
Posted by carcharhinid at July 21, 2006 08:24 PM