These biscuits have become a staple in our kitchen when we have leftover sour cream and buttermilk.
Roll out these biscuits, or drop into 12 muffin tins and bake the same amount of time. These are best the same day they’re baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and place in a 300Â° oven for five to 10 minutes.
Yield: 1 dozen (serving size: 1 biscuit)
- 2Â cupsÂ all-purpose flour
- 1Â tablespoonÂ sugar
- 2Â teaspoonsÂ baking powder
- 1Â teaspoonÂ salt
- 1/4Â teaspoonÂ baking soda
- 3Â tablespoonsÂ chilled butter, cut into small pieces
- 3/4Â cupÂ (3 ounces) shredded reduced-fat sharp cheddar cheese
- 1/4Â cupÂ finely chopped green onions
- 1Â cupÂ fat-free buttermilk
- 1/2Â cupÂ fat-free sour cream
- Cooking spray
Preheat oven to 450Â°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.
Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. Bake at 450Â° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.
Recipe From Cooking Light, March 2005