I am a huge fan of biscuits. They just seem to embody everything that is good and tasty about comfort food: a succulent, pipping hot, right-from-the-oven biscuit is a perfect compliment to most meals. So when I was home visiting my family in Arizona, I thought I would whip up a batch for our belated Easter celebration.
I found the original recipe for these drop biscuits when I was enjoying a lazy day of browsing through myrecipes.com. I made a few adaptations to suit our springtime meal of ham and potato salad. I hope these biscuits bring you as much joy in your tummies as they did to my family.
Cheers!
MM
Sour Cream, Rosemary, and Asiago Drop Biscuits (adapted from Cooking Light)
Ingredients:
- 2 C. all-purpose flour (I used half whole wheat flour the first time I made these and they turned out just fine)
- 1 Tbsp. Sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1/4 tsp. baking soda
- 3 Tbsp. chilled butter, cut into small pieces
- 1 C. shredded Asiago cheese, or Italian cheese blend (I used a mix of Parm, Asiago and Romano)
- 1/2 C. fresh Rosemary, finely chopped
- 1 C. reduced fat milk
- 1/2 C. reduced fat sour cream
Process:
-Preheat oven to 450°.
-Lightly spoon flour into dry measuring cups; level with a knife.
-Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk.
-Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
-Add cheese and onions; toss well.
-Add buttermilk and sour cream; stir just until moist.
-Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray.
-Bake at 450° for 15 minutes or until edges are brown.
-Remove biscuits from pan; cool on wire racks.
Nutritional Information (1 biscuit)
Calories: 146 (29% from fat)
Fat: 4.7g (sat 2.9g,mono 0.8g,poly 0.2g)
Protein: 5.2g
Carbohydrate: 20.1g
Cholesterol: 14mg
Sodium: 406mg
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