Food recipes
Cheddar Biscuits from Diabetic Living
Cheddar Biscuits from Diabetic Living Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt yogurt, greek, pl...
Cheddar Biscuits from Diabetic Living
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
yogurt, greek, plain, nonfat
oil, canola
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 425F In a large bowl stir together flour, baking powder and 1/4 teaspoon salt.
Using a pastry blender or two knives, cut in butter pieces, yogurt and oil until mixture resembles coarse crumbs.
Stir in cheese, Make a well in the center of the flour mixture.
Add milk all at once.
Using a fork, stir just until moistened.
Turn out dough onto a lightly floured surface.
Knead dough by folding and gently pressing it just until dough holds together.
Pat dough into an 8-1/2 x 4-1/2 inch rectangle.
Cut dough lengthwise in half.
Cut each half crosswise into four biscuits to make eight biscuits total.
Place biscuits 1 inch apart on an ungreased baking sheet.
Bake about 14 minutes or until golden brown.
Serve warm.
To Store: Place any remaining biscuits in an airtight container.
Cover and store up to 2 days or freeze up to 2 months.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
yogurt, greek, plain, nonfat
oil, canola
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 425F In a large bowl stir together flour, baking powder and 1/4 teaspoon salt.
Using a pastry blender or two knives, cut in butter pieces, yogurt and oil until mixture resembles coarse crumbs.
Stir in cheese, Make a well in the center of the flour mixture.
Add milk all at once.
Using a fork, stir just until moistened.
Turn out dough onto a lightly floured surface.
Knead dough by folding and gently pressing it just until dough holds together.
Pat dough into an 8-1/2 x 4-1/2 inch rectangle.
Cut dough lengthwise in half.
Cut each half crosswise into four biscuits to make eight biscuits total.
Place biscuits 1 inch apart on an ungreased baking sheet.
Bake about 14 minutes or until golden brown.
Serve warm.
To Store: Place any remaining biscuits in an airtight container.
Cover and store up to 2 days or freeze up to 2 months.