- Total Time
white self-rising flour1 cup(s)
cayenne pepper1 pinch
unsalted butter2 Tbsp, cold, cut into pieces
reduced-fat cheddar cheese1 ¼ oz, (about 1/3 cup), sharp variety, finely shredded
uncooked scallion(s)2 Tbsp, finely chopped
grated Pecorino Romano cheese1 Tbsp
light sour cream¾ cup(s)
light sour cream2 Tbsp
- Preheat oven to 425°F. Line large baking sheet with parchment paper.
- Whisk together ﬂour and cayenne in medium bowl. With pastry blender or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Add Cheddar, scallion, and Romano, tossing just until mixed. Add sour cream, stirring with fork just until very soft dough forms.
- On lightly ﬂoured work surface, with ﬂoured hands, pat dough to ¾-inch thickness. With ﬂoured 1½-inch round cutter, cut out biscuits, pressing scraps together, making total of 19 biscuits.
- Place biscuits, 2 inches apart, on prepared baking sheet. Bake until lightly browned, 13–15 minutes. Transfer to wire rack and let cool slightly before serving.
- Per serving: 1 biscuit