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Cheddar Dill Biscuits Recipe

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“My husband and I try to eat in a healthful way, decreasing fat and calories wherever possible," writes Carol Braly of South Fork, Colorado. "These homemade biscuits are one of our favorite weekend breakfasts.”

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12 Servings
Prep/Total Time: 30 min.

Ingredients

2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup cold butter
2/3 cup buttermilk
1/4 cup egg substitute
1/2 cup shredded reduced-fat cheddar cheese

Directions

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Combine buttermilk and egg substitute; stir into flour mixture just until moistened. Stir in cheese.
Turn onto a lightly floured surface; knead 8-10 times. Pat to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 1 in. apart on an ungreased baking sheet. Bake at 400° for 12-16 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 biscuit equals 134 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 245 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Cheddar Dill Biscuits published in Light & Tasty October/November 2007, p19

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