The original recipe calls for sour cream but i didn’t have any. They were great without it anyway! The original recipe had more milk but it was too much so i’ve decreased it here. Add a little more if your dough is too stiff.
Cheddar & Green Onion Biscuits
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp Splenda
2 tsp baking powder
1 tsp table salt
1/4 tsp baking soda
3 Tbsp light margarine, cut into small pieces
3 oz cheese, reduced fat Sargento mexican blend
1/4 cup finely chopped Green Onions
2/3 cup skim milk
Preheat 450 degrees. Combine flour, Splenda, baking powder, salt, & baking soda in large bowl, stir with whisk. Cut in margarine to coarse-meal look. Add cheese and onions, toss well. Add buttermilk. Stir just until moist. Drop by 1/4 c (2 ounces each) onto Pam baking sheet, or can roll out or just drop into a muffin tin. Bake 15 min or until edges are brown. Remove from pan and cool on rack.
Yield: 12. Per biscuit= 110 Calories; 3g Fat (25.5% calories from fat); 5g Protein; 16g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 394mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.