Jack Cheese Biscuits

Jack Cheese Biscuits

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From: Diabetic Living Magazine

These homemade biscuits are full of Monterey Jack cheese and reduced-fat cream cheese. They're great to have on hand when serving stew or chili.

Ingredients 8 servings

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Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup all-purpose flour
  • ½ cup white whole-wheat flour or whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon snipped fresh thyme or ½ teaspoon dried thyme, crushed
  • 2 cloves garlic, minced
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 2 ounces reduced-fat cream cheese, cut up
  • 2 tablespoons butter, cut up
  • ¼ cup finely shredded Monterey Jack cheese (1 ounce)
  • ½ cup fat-free milk

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F. In a medium bowl stir together all-purpose flour, whole-wheat flour, baking powder, thyme, garlic, cream of tartar, and salt. Using a pastry blender, cut in cream cheese and butter until mixture resembles coarse crumbs. Stir in 3 tablespoons of the Monterey Jack cheese. Make a well in the center of the flour mixture. Add milk all at once; stir just until dough clings together.
  2. Turn out dough on a lightly floured surface. Knead by folding and gently pressing dough for four to six strokes or until nearly smooth. Pat or lightly roll dough into an 8x6-inch rectangle.
  3. Cut dough into eight rectangles. Sprinkle tops with the remaining 1 tablespoon Monterey Jack cheese. Place rectangles 1 inch apart on an ungreased baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until golden brown. Serve warm. Place the remaining biscuits in a freezer bag and freeze for up to 3 months.

Nutrition information

  • Serving size: 1 biscuit
  • Per serving: 146 calories; 6 g fat(3 g sat); 1 g fiber; 19 g carbohydrates; 5 g protein; 48 mcg folate; 16 mg cholesterol; 1 g sugars; 212 IU vitamin A; 0 mg vitamin C; 126 mg calcium; 1 mg iron; 233 mg sodium; 84 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ lean protein

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