Herb and Cheddar Drop Biscuits

Name: Herb and Cheddar Drop Biscuits
Total time: 12 min

Ingredients 1-3/4 cups (425 mL) self-rising flour 1 tbsp (15 mL) snipped fresh chives 1 tsp (5 mL) chopped fresh

Ingredients

1-3/4 cups (425 mL) self-rising flour
1 tbsp (15 mL) snipped fresh chives
1 tsp (5 mL) chopped fresh thyme
1/4 tsp (1 mL) baking soda
3 tbsp (45 mL) margarine, cut into pieces
1/2 cup (125 mL) shredded reduced-fat cheddar cheese
3/4 cup (175 mL) low-fat buttermilk
1 egg white, lightly beaten

Directions

Preheat oven to 450°F (230°C). Line baking sheet with parchment paper or coat with nonstick cooking spray. Mix flour, chives, thyme, and baking soda in large bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in 1/4 cup (60 mL) cheddar. Make a well in centre and pour in buttermilk. Mix with fork until a soft, sticky dough forms. Drop heaping tablespoons of dough onto baking sheet, making 18 biscuits. Brush biscuits with egg white and sprinkle with remaining cheddar. Bake until puffy and golden, about 12 minutes. Cook’s Clue: Do you prefer the more perfect look of rolled biscuits? Make dough, using 2 cups (500 mL) self-rising flour. Pat out dough on lightly floured surface to 1 inch (2.5 cm) thickness. Using a 2-1/2-inch (6 cm) cutter, make 18 biscuits. Glaze, top with cheese and bake as directed. Secret to Success: Old-fashioned cheese biscuits made with butter, cream, and full-fat cheddar are delicious—but they’re off the charts in terms of cholesterol, fat, and calories. Trim them down with this recipe by using buttermilk made from low-fat milk, reduced- fat cheese, and just an egg white for glazing the tops of the biscuits. Makes 18 servings.