With soup and stew season upon us, I've been hoping to find some recipes for breads and biscuits I can serve along with them that won't turn our meals into calorie heaven.
But I don't want to compromise taste and texture.
This recipe does call for white flour, but with some other substituted ingredients that are more calorie-friendly, each biscuit only has about 140 calories. Considering that these tasted really good, had the perfect, flakey biscuit texture, and went perfectly with our healthy Garden Harvest Chicken Stew, I consider this attempt a success!
Cheese and Chives Biscuits
2 c. all-purpose flour
1 T. baking powder
1/4 t. baking soda
1/2 t. salt
dash of pepper
1/2 c. freshly snipped chives
1/2 c. reduced fat sour cream
2/3 c. lite coconut milk
1/4 c. shredded parmesan
2 T. extra virgin olive oil
1. Combine the flour, baking powder, baking soda, salt and pepper in a medium-sized mixing bowl. In a smaller bowl combine the sour cream and coconut milk, mixing well. With a pastry blender or fork, combine the wet and dry mixtures just until mixture forms a wet ball. Mix in the chives.
2. Knead on a lightly floured surface until it forms a nice ball that stays together (this shouldn't take long). With a floured rolling pin, roll out the dough to a 1" thickness. Using a biscuit cutter or the top of a round glass, cut out the individual biscuits. Re-knead the dough until it is used up (will make about a dozen).
3. Place about 1" apart on a an ungreased baking sheet. Brush the tops with a light dab of olive oil, and sprinkle each with a small amount of parmesan (for more taste, you can add some parmesan into the dough mixture before cutting). Bake in a 375 degree oven for 15-18 minutes, or until biscuits are firm and very lightly golden.