Tuesday, April 27, 2010
Sour Cream Biscuits with Rosemary and Cheese
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.
Sour Cream, Rosemary, and Asiago Drop Biscuits (adapted from Cooking Light)
- 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
-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)