Bonus Sunday cooking adventures: Lower-fat, lower-sodium biscuits that TASTE GOOD


Yum. I love biscuits, but they aren’t the healthiest thing I can find to eat. I’m always on the prowl for lower-calorie lower-fat quick breads and this recipe is both. It gets its flavor from buttermilk, white cheddar cheese (only 1/2 cup in the entire recipe), and only 3 tablespoons of butter.

This recipe takes the quick and easy way out of hand-mixing and uses a food processor. My processor, however, died an untimely death so I mixed it by hand. A tip: If you freeze the butter and then grate it into the biscuits, your biscuits will be much flakier.

The biscuits are small, but two equals one serving. I’m in! They tasted great, and the black pepper really added an interesting dimension. These would go great with the mushroom risotto I posted too. Enjoy!

Here’s a link to the original recipe. I omitted the salt, and I used sodium free baking soda and baking powder (You can find them at the grocery store in the baking section or online.)

White cheddar and black pepper biscuits
adapted from November 2005 Cooking Light magazine


2 cups all-purpose flour (about 9 ounces)
1 tablespoon Hain Pure Foods Featherweight Baking Powder (sodium and gluten free)
1 teaspoon Baking Soda Substitute
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) shredded extra sharp white cheddar cheese
3 tablespoons frozen butter, grated
1 cup fat-free buttermilk
Cooking spray


Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour and next 4 ingredients (through pepper) in a food processor; pulse 5 times or until well combined. Add cheese and butter; pulse 5 times or until well combined.
Place mixture in a large bowl. Add buttermilk; stir just until moist.
Turn dough out onto a floured surface. Knead lightly 5 times. Roll dough out to a 1/2-inch thickness; cut with a 2-inch biscuit cutter into 24 biscuits. Place on a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until golden.

Cooks note: If you use regular baking soda, reduce to 1/2 teaspoon.

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