Spicy Cheddar Drop Biscuits |
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Prep Time: 12 Minutes Cook Time: 10 Minutes |
Ready In: 22 Minutes Servings: 8 |
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If you have a timid palate, simply omit the ground red pepper Ingredients:
1 cup low-fat baking mix (such |
as bisquick) |
1 cup (4 ounces) shredded light cheddar cheese with jalapeño peppers (such as cabot) |
1/2 teaspoon garlic powder, divided |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper, divided |
1/2 cup low-fat buttermilk |
cooking spray |
2 tablespoons light stick butter, melted |
Directions:
1. Preheat oven to 425°.
2. Lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix, cheese, 1/4 teaspoon garlic powder, salt, and 1/8 teaspoon ground red pepper in a medium bowl. Add buttermilk, stirring just until moist (dough will be stiff). Spoon dough evenly into 8 mounds on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until golden.
3. Combine remaining 1/4 teaspoon garlic powder, remaining 1/8 teaspoon ground red pepper, and butter; brush over hot biscuits. Serve immediately.
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