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Sour Cream Biscuits




Source of Recipe


Betty Crocker’s New Low-Fat, Low-Cholesterol Cookbook


Recipe Introduction


NOTE: To make biscuits easier and faster, cut into squares…no re-rolling.

Exchanges
Yield: 8 biscuits

1-3/4 c. flour
2-1/2 tsp. baking powder
1/4 tsp. salt (Do Not leave out salt)
2 T. cold stick margarine
1/2 c. reduced-fat sour cream
1/3 c. skim milk

In a large bowl, combine flour, baking powder and salt. Cut in margarine until mixture resembles fine crumbs.

Mix sour cream and milk until smooth; stir into flour mixture until dough leaves the side of the bowl. Turn dough onto a lightly floured surface.

Knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with a floured 2-1/2-inch round cutter. Place on an ungreased cookie sheet.

Bake at 450-F for 10-12 minutes or until golden brown. Serve hot.

Nutritional Analysis: One biscuit equals: 145 calories…4 gm fat (1 gm saturated)…5 mg cholesterol…270 mg sodium…24 gm carbohydrate…1 gm fiber…4 gm protein ++++ Exchanges: 1-1/2 starch