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Copyright © 1998 by
Frederick D. Oldfield
Created:
June 06, 1998
Last revision:
July 10, 1998

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Cheddar Buttermilk Biscuits
(Adapted from the recipe for "Green Chili and Cheddar Buttermilk Biscuits", page 270 of Low Fat Living by Robert K. Cooper, Ph.D. with Leslie L. Cooper and published by Rodale Press, 1996. ISBN: 0-87596-295-5 ($27.95 US))

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1 3/4 cups		 95.gif (841 bytes)
437.5 ml		 300.gif (868 bytes)
whole wheat flour
1 tbsp 15 ml baking powder
1 tsp 5 ml sugar
1/4 tsp 1.25 ml baking soda
1/4 tsp 1.25 ml salt
2 tbsp 30 ml butter or margarine
1 cup 250 ml buttermilk
3 ounces 85 gms Cheddar cheese, shredded
 
  1. In a medium bowl, mix flour, baking powder, sugar, baking soda and salt.
  2. Preheat oven to 450 degrees.
  3. Use pastry blender or two knives to cut the butter or margarine into the flour mixture to make fine crums.
  4. Using a fork, gently stir in the buttermilk and cheddar cheese. Stir only until mixed.
  5. Drop the mixture, with a large spoon, into 12 mounds on a baking sheet.
  6. Bake for 12 - 15 minutes, or until lightly browned on top. Serve at once.

Notes:
Original recipe also called for 2 ounces of canned green chili peppers, chopped, to be mixed in with the cheese.
Each biscuit has approximately 108 calories and 3.4 gm of fat.