Cheddar-scallion biscuits
2
Points®
Total time: 45 min • Prep: 20 min • Cook: 15 min • Serves: 18 • Difficulty: Easy
No self-rising flour in your pantry? Substitute 1 cup all-purpose flour mixed with 11 teaspoons baking powder and 1 teaspoon salt.
Ingredients
White self-rising flour
1 cup(s)
Cayenne pepper
1 pinch(es)
Unsalted butter
2 Tbsp, cold, cut into pieces
Reduced fat cheddar cheese
⅓ cup(s), shredded, sharp variety
Scallions
2 Tbsp, finely chopped
Grated Pecorino Romano cheese
1 Tbsp
Light sour cream
14 Tbsp
Light sour cream
2 Tbsp
Instructions
1
Preheat oven to 425°F. Line large baking sheet with parchment paper.
2
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.
3
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 18 biscuits.
4
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.
5
Serving size: 1 biscuit
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