"Red Lobster" Cheddar Biscuits
Makes 12 Muffins
2 cups Bisquick, reduced-fat baking mix
3/4 cup low fat buttermilk (1% fat)
1 cup shredded low fat cheddar cheese
1 Tbsp. wheat germ
2 tbsp Fleischmann's Fat-Free Buttery Spread
1/4 tsp garlic powder
1/4 tsp dried parsley flakes, crushed fine
Preheat the oven to 400 degrees.
Combine the baking mix, wheat germ, milk and cheddar
cheese in a medium bowl. Mix by hand until well combined. Divide the dough
into 12 equal portions (about 3 tbsp each) and spoon onto a lightly greased or
nonstick cookie sheet. Flatten each biscuit a bit with your fingers.
18 to 20 minutes or until the tops of the biscuits begin to brown. In a small
bowl, combine the buttery spread with the garlic powder. Heat this mixture
for 30 seconds in the microwave, then brush a light coating over the top of
TIDBIT: To make fine parsley flakes, as can be found on
the original, simply crush the flakes between your thumb and forefinger.
SERVING SIZE: 1 biscuit
PER SERVING: 102 Calories, 3 g Fat, 1.5 g Fiber
SOURCE: Don, from the Healthy Exchanges Boards