These biscuits are addictive, and the recipe doubles beautifully. Mix up your herbs: Sage goes well with squash soups, and rosemary'’s great with bean stews.
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped green onions
- 1 Tbs. chopped fresh thyme
- 2 tsp. grated lemon zest
- 2 cloves garlic, minced (2 tsp.)
- 1/4 tsp. salt
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 Tbs. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 4 Tbs. reduced-fat cream cheese or soy cream cheese, cut into small pieces
- 3 Tbs. olive oil
- 3/4 cup low-fat buttermilk
Preheat oven to 400F. Coat an 8x8-inch baking dish with cooking spray.
To make Herb Filling: Combine all ingredients, and toss with fork to blend.
To make Biscuit Dough: Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in large bowl. Blend in cream cheese using pastry blender or your fingertips until mixture forms coarse crumbs. Stir in 2 Tbs. oil. Add buttermilk, and mix until dough clumps together. Turn dough out onto lightly floured surface, and knead 6 or 7 times.
Roll dough into 15x10-inch rectangle. Brush with some of remaining 1 Tbs. oil, leaving 1/2-inch dry border on all sides. Sprinkle herb mixture evenly over oiled area, and press mixture into dough. Roll up dough lengthwise. Pinch edges at ends together. Cut into 12 rounds, about 1 1/4-inch thick. Set rounds cut side up on baking sheet coated with cooking spray. Brush tops with remaining oil.
Bake 25 to 30 minutes, or until golden brown. Serve warm.
- Calories: 126
- Carbohydrate Content: 17 g
- Cholesterol Content: 8 mg
- Fat Content: 5 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Saturated Fat Content: 2 g
- Sodium Content: 313 mg
- Sugar Content: 1 g