Treat of the Week
No one can live on brown rice noodles and tempeh alone. I’m a firm believer in the 85% totally healthy, 15% mostly treat philosophy of healthy eating. Sunday dinner is a perfect time for treats, to reward yourself for a week well-done — without going overboard.
This past Sunday I made some delicious (and not too terribly unhealthy, actually) cheddar biscuits, incorporating fresh herbs from my garden. These went great with a honey-mustard and apple coleslaw and (my favorite!) Cheddar Chicken Chowder.
Sour Cream and Cheddar Biscuits with Hot & Spicy Oregano
An easy variation on this for those who are gluten-free is to substitue a GF all-purpose baking mix or pancake mix for the regular flour.
To make Sour Cream, Cheddar and Green Onion Biscuits without the added spice, just omit the spicy oregano and cayenne pepper.
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
Dash of cayenne pepper
3 tablespoons chilled butter, cut into small pieces
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/4 cup finely chopped green onions
1 tbsp fresh spicy oregano, chopped
1 cup lowfat buttermilk
1/2 cup fat-free sour cream
Cooking spray
Preparation
Preheat oven to 450°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, baking soda and pepper 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, onions and oregano; toss well. Add buttermilk and sour cream; stir just until moist.
Drop dough into 12 muffin tins coated with cooking spray. Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.
Yield
1 dozen (serving size: 1 biscuit)