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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 teaspoon ground sage |
1/8 teaspoon freshly ground black pepper |
2 tablespoons margarine or butter |
1/3 cup fat-free evaporated milk |
2 tablespoons (1/2 ounce) shredded reduced-fat monterey jack cheese |
1 1/2 teaspoons all-purpose flour |
Directions:
1. Preheat oven to 450°.
2. Combine first 5 ingredients in a large bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add milk and cheese, stirring just until dry ingredients are moistened.
3. Sprinkle 1 1/2 teaspoons flour over work surface. Turn dough out onto floured surface, and knead 10 to 12 times. Roll dough to 1/2-inch thickness; cut into rounds using a 2-inch biscuit cutter.
4. Place rounds on an ungreased baking sheet. Bake at 450° for 8 to 10 minutes or until biscuits are golden. Serve warm.
5. Tip: For baking success, use this method to correctly measure flour: Fluff the flour with a fork, lightly spoon it into a dry measuring cup, and level with a straight edge.
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