Cheddar Biscuits From Diabetic Living Food

CHEDDAR BISCUITS FROM DIABETIC LIVING

Steps:

• Preheat oven to 425°F In a large bowl stir together flour, baking powder and 1/4 teaspoon salt. Using a pastry blender or two knives, cut in butter pieces, yogurt and oil until mixture resembles coarse crumbs. Stir in cheese, Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
• Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat dough into an 8-1/2 x 4-1/2 inch rectangle. Cut dough lengthwise in half. Cut each half crosswise into four biscuits to make eight biscuits total. Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake about 14 minutes or until golden brown. Serve warm.
• To Store: Place any remaining biscuits in an airtight container. Cover and store up to 2 days or freeze up to 2 months.

CHEDDAR BISCUITS

Steps:

• Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.
• After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.
• Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.

CHEDDAR BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
• In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
• Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

CHEDDAR KETO BISCUITS

Steps:

• Combine mozzarella cheese and cream cheese in a large microwave-safe bowl. Heat in the microwave on high power until slightly melted, about 45 seconds. Remove from microwave and stir. Repeat, heating for about 20 seconds more. Remove from microwave again and stir; consistency should be very sticky and cheese should be completely melted. Return to microwave, if necessary, until all cheese is melted.
• Mix almond flour, eggs, baking powder, and garlic powder together in a bowl. Add mixture to the large bowl with the melted cheeses and mix well. Add Cheddar cheese and stir into the dough.
• Lay a sheet of plastic wrap on a flat surface and dust lightly with almond flour. Pour dough onto the middle of the plastic wrap and roll up to form a ball. Place in the refrigerator until slightly hardened, 20 to 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a dark baking sheet with butter.
• Remove dough from the refrigerator and cut into 8 equal-sized pieces. Roll each into a ball and place on the prepared baking sheet, spacing equally and avoiding the sides, as biscuits will spread while cooking.
• Bake in the preheated oven until golden brown, checking at 10 minutes. Remove from oven immediately and cool completely before serving, about 15 minutes.

BISCUITS AND COUNTRY SAUSAGE GRAVY (DIABETIC FRIENDLY)

Steps:

• In a medium saucepan cook sausage over medium heat until browned, using a wooden spoon to break up meat as it cooks. Add butter to saucepan. Stir until butter is melted. Stir in flour, 1/4 teaspoon black pepper and 1/8 teaspoon salt. Cook and stir 1 minute. Whisk in milk. cook and stir until thickened. Cook and stir 1 minute more.
• Split each Cheddar Biscuit. Serve sausage mixture over split biscuits. If desired, garnish with fresh sage.
• 4 Servings: 1/2 cup gravy and 1 biscuit each.