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Pimento Cheese Biscuits
1 1/2 cups Bisquick Reduced Fat Baking Mix
1/2 cup skim milk
1 teaspoon dried parsley flakes
1/4 cup (1 2-ounce jar) chopped pimento, undrained
3/4 cup (3 ounces) shredded Kraft reduced-fat cheddar cheese
Preheat oven to 415 degrees. In a large bowl, combine baking mix, skim milk and parsley flakes. Stir in undrained pimento and cheddar cheese. Drop by tablespoonful onto an ungreased baking sheet to form 16 biscuits. Bake for 10 to 15 minutes or until golden brown. Place baking sheets on a wire rack and let set for 5 minutes.
Serves 8 (2 each).
Each serving equals: 115 calories, 3 grams fat, 5 grams protein, 17 grams carbohydrates, 359 milligrams sodium, 108 milligrams calcium and 0 grams fiber.
Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes are prepared and tested in the kitchen of JoAnna Lund of DeWitt, Iowa.