Cheese and Carrot Biscuits
Number of servings : Prep time: Cooking time: Type of meal : | Cookies | Cookies Special diet : Ingredients
Number of servings :
Type of meal : | Cookies | Cookies
Special diet :
75 mL (1/3 cup) shredded reduced-fat Cheddar cheese
30 mL (2 tbsp) shredded carrot
2 mL (1/2 tsp) dried thyme leaves
400 mL (1-2/3 cups) all-purpose flour
75 mL (1/3 cup) cornmeal
15 mL (1 tbsp) sugar
15 mL (1 tbsp) baking powder
2 mL (1/2 tsp) cream of tartar
0.5 mL (1/8 tsp) salt
Dash ground red pepper (cayenne)
75 mL (1/3 cup) shortening, butter, or margarine
125 mL (1/2 cup) reduced-fat sour cream
125 mL (1/2 cup) low-fat (1% milkfat) milk
Preheat the oven to 230ºC (450ºF). In a large bowl, stir together the flour, cornmeal, sugar, baking powder, Cheddar cheese, carrot, thyme leaves, cream of tartar, salt, and red pepper. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles coarse crumbs. Add sour cream and milk all at once and stir just until a soft dough forms.
Knead on a lightly floured surface for 30 seconds, then pat or roll until 2 cm (3/4 in) thick. Using a 6 cm (2-1/2 in) biscuit cutter, cut into 12 to 14 biscuits, rerolling and cutting the scraps. Place on an ungreased baking sheet.
Brush the tops with a little additional milk if you like. Bake for 10 to 12 minutes or until golden. Serve warm.
Makes 12 to 14 biscuits.
Imported on 2011-01-20 16:41:26 — Original ID:1228