Weight Watcher Cheddar Biscuits are a delicious meal. Furthermore, it is a great combo of butter and cheese. In addition, making preparations takes a short effort and has good taste. Moreover, this version of the biscuit is free from gluten and very healthy.
Tips for making this recipe:
Anything with shredded cheese is suitable for this dish; however, use cheddar.
If you want extra garlic flavor, feel free to add more—you could even add additional crushed garlic. Add some chili sauce or cayenne powder to give things a little kick.
Ingredients:
- Garlic powder: 1 tsp.
- Buttermilk: 3/4 cup.
- Baking powder: 1 tbsp.
- Fat shredded cheddar cheese: 3/4 cup.
- All-purpose flour: 3/4 cup.
- Salt.
- Butter: 3 tbsp.
For dressing:
- Garlic powder: 1/2 tsp.
- Italian seasoning: 1/2 tsp.
- Light butter: 1.5 tbsp.
Instructions:
- Warm the microwave to 400 degrees Fahrenheit and place paper towels on a baking pan.
- Stir the flour, baking powder, spice, 1 teaspoon powdered garlic, and salt in a bowl.
- Using two knives, cut the three tablespoons of chilly butter into highly tiny pieces before adding them to the rice batch.
- Add the milk mixture slowly and toss in the cheese you have shredded.
- After churning the dough for just a few minutes, stretch it out onto a flawlessly clean surface.
- Should the dough seem sticky, dust it with a little cornmeal.
- To cut into my bread, I used a glass that was three” inches wide. The cookie dough should be between three-quarters and 1″ thick.
- 12 decent-sized biscuits when you do this; you could have attempted to shape the remainder yourself.
- Divide the biscuits out on the prepared baking tray and bake for ten to fourteen minutes, so that the bottoms are golden brown.
- Since ovens differ, check the biscuits after ten minutes, but mine took a total of twelve minutes.
- Melt the fifteen tablespoons of butter and mix in the Italian spice and onion as they bake.
- Once the biscuits come out of the microwave, smear the tops with a tablespoon of garlic butter mixture. Consume right away.
Notes:
- Any leftover biscuits are store in a sealed container and last for between two and three days. They’ll frost rather nicely.
Nutritional facts:
Saturated fat: 2.4 g.
Fiber: 0.6 g.
Calories: 126 kcal.
Protein: 4.1 g.
Carbs: 14.1 g.
Fat: 0.6 g.
