Cheddar Bay Drop Mini Biscuits
2
Points®
Temps total: 35 min • Préparation: 15 min • Cuisson: 20 min • Portions: 24 • Difficulté: Facile
Our version of everyone’s favourite meal starter from a certain popular seafood restaurant chain is just as savoury, lightly sweet, and cheesy-good—but much lighter, leaning on fat-free Greek yogurt for richness instead of loads of butter. We do use a little butter, but it’s brushed on after the biscuits come out of the oven. That way, the butter has the biggest impact possible, since it sits on the surface and hits your palate first. The biscuits are best served warm, so if you have leftovers, reheat them briefly in a 350°F oven before serving.
Ingrédients
Self-rising flour
2 cup(s)
Sugar
2 tbsp(s)
Garlic powder
1 tsp(s)
Cayenne pepper
½ tsp(s)
Reduced-fat cheddar cheese
2 oz, sharp, finely shredded (1/2 cup)
Fresh parsley
¼ cup(s), finely chopped
Plain fat free Greek yogurt
2½ cup(s)
Salted butter
2 tbsp(s), melted
Instructions
1
Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
2
In a medium bowl, combine flour, sugar, garlic powder, and cayenne. Add cheese and parsley and toss to combine. Add yogurt; stir with a wooden spoon until a soft dough forms. Scoop dough by ⅛-cupfuls onto prepared baking sheets.
3
Bake at 425°F until lightly browned, about 20 minutes. Brush biscuits with melted butter.
4
Serving size: 1 biscuit
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