Biscuits. Not something you would think could be low fat, as typically, most biscuits are loaded with fat. I was able to use half the amount of fat than called for, and it still totally worked! My first attempt at from-scratch biscuits failed, big time. I tried with oat flour, and they didn’t work at all. I typically don’t use ‘mixes’, but in this case, it was necessary if I wanted them to be gluten-free. The Bob’s Red Mill products are great and don’t have a lot of ‘junk’ like other mixes. So for the frequency I’ll make biscuits (not very often), it works just great and makes the process quick and simple! They’re fool proof.
Low Fat Cheddar Herb Biscuits (Gluten Free, could also be Dairy Free)
Makes 13 biscuits
2 cups Bob’s Red Mill Gluten Free Biscuit & Baking Mix
1/4 cup cold butter (for dairy free use Earth Balance or other non-dairy margarine)
1/2 cup low fat cheddar cheese, I used old (for dairy free, I suggest Daiya)
2/3 cup unsweetened almond milk (or milk of choice)
1 Tbsp fresh chives, chopped
1 Tbsp fresh dill, chopped
* If you prefer a cheese-only biscuit, omit the herbs
Preheat oven to 350 degrees F. In a larger bowl, using a pastry cutter or fork, mix butter into the 2 cups of biscuit mix. You’ll want the butter to be about pea sized. Stir in cheddar cheese and herbs. Add milk slowly, mixing with fork. You may need an extra 1-2 Tbsp of liquid. You just want no loose flour leftover. Mix with the fork just until blended….don’t overmix.
Line a baking sheet with parchment paper. Using a 1/4 cup dry measuring cup, portion out the biscuits onto the baking sheet.
Bake for 25 minutes. They still will be a light color on top, and golden underneath.
Nutrition (per biscuit) Calories: 119 Fat: 5 g Carbs: 14 g Fiber: 2 g Sugars: 1 g Sodium: 298 mg Protein: 3.4 g