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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This recipe is adapted from Cooking Light. They freeze (for up to 3 mos.) and reheat well. Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
3 tablespoons chilled butter, cut into small pieces |
3/4 cup low-fat sour cream |
1/2 cup shredded reduced-fat cheddar cheese |
1 tablespoon water |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups and level with a knife.
3. Combine flour, baking powder and salt in a medium bowl, stirring with a whisk.
4. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
5. Add sour cream, cheddar (or Mexican) cheese, 1 tablespoon water and egg.
6. Stir until just moist.
7. Knead in bowl with lightly floured hands just until dough forms.
8. Divide dough in half.
9. Shape each half into a 6-inch circle on a baking sheet coated with cooking spray.
10. Cut each circle into 6 wedges 1 inch apart on pan.
11. Bake at 350 degrees for 20 minutes or until browned.
12. Serve warm.
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