Cost per recipe $0.66 view details
- 1Â 3/4 c. all-purpose flour
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp. unsalted chilled butter diced
- 2/3 c. lowfat buttermilk
- 2 Tbsp. freshly-grated Parmesan cheese
- 4 x black or possibly Kalamata olives pitted, and
- Â Â finely minced
- Preheat the oven to 400 degrees.
- In a food processor, combine the flour with the baking pwdr, baking soda, and salt and process to just combine. Add in the butter and pulse till a coarse meal is formed. Add in the buttermilk and cheese and process till just mixed. Add in the olives and pulse for a few seconds to combine till a slightly sticky dough is formed.
- Turn the dough out on a lightly floured surface and with lightly floured hand, knead it 3 or possibly 4 times. Roll the dough out to 1/2-inch thickness and cut rounds with a small 1 1/2-inch biscuit cutter or possibly similar size cookie cutter. Lightly coat the biscuits with butter-flavored non-stick cooking spray.
- Place the biscuits on an ungreased baking sheet and bake for 15 min or possibly till lightly golden brown. Remove from the oven and serve piping warm.
- This recipe yields sixteen 1 1/2-inch biscuits
- Variation: For a sweet biscuit, omit the cheese and olives and add in 1/2 c. raisins, currants, dry cherries, or possibly dry blueberries.
- Prep: The biscuits can be prepared a day in advance, kept in an airtight container, and warmed just before serving. The biscuits can also be frzn in sealed containers or possibly plastic bags for 2 to 3 months.
- Comments: This lightened biscuit uses one-third of the shortening in a traditional recipe, and is enriched with lowfat buttermilk and enhanced with pungent olive and cheese flavors.
- Yield: 16 biscuits
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|Amount Per Recipe||%DV|
|Recipe Size 424g|
|Calories from Fat 233||22%|
|Total Fat 26.62g||33%|
|Saturated Fat 15.84g||63%|
|Trans Fat 0.0g|
|Total Carbs 174.77g||47%|
|Dietary Fiber 5.9g||20%|