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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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.

  • 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.

  • 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 Facts

146 calories; protein 4.7g; carbohydrates 19.1g; dietary fiber 1.1g; sugars 1.2g; fat 5.7g; saturated fat 3.4g; cholesterol 16.3mg; vitamin a iu 211.6IU; vitamin c 0.4mg; folate 48mcg; calcium 126mg; iron 1.1mg; magnesium 7.5mg; potassium 84.4mg; sodium 233.2mg.