Cheddar Garlic Scallion Biscuits (or muffins, whatever)

It was my sisters sons birthday today! So naturally we were hanging out at her house with our friend, Claire, and the boys were playing and we were talking about food. Duh. This is nothing new. Well, we happened to be on the subject of muffins. Savory muffins. All it took was a short trip to the kitchen to determine that we needed to make and sample an original recipe right then and there. And so it began. I am now I have something new to obsess about because these turned out great! I can’t wait to make the next batch, goat cheese and rosemary(!!!) and we’re going to try a little yeast in the dough/batter and see how that turns out. Anyway, here’s what you’ve been waiting for all your life. A healthy low cal cheddar biscuit. It has so many possibilities and combinations! Let me know if you try it a different way!

Yield: 21 muffins/biscuits

Nutrition

Calories: 78

Fat: 1.6 g

Sodium: 287.1 mg

Total Carbohydrates: 9.8 g

Fiber: 1.5 g

Sugar: 1.2 g

Protein: 5.2 g

Ingredients

2 ½ cups unbleached White Whole Wheat Flour

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Kosher Salt

2 Tb Powdered Buttermilk (this is optional, but I really think it makes for lighter biscuits and muffins)

8 oz 0% Plain Greek Yogurt

1 whole Egg

4 Scallions, chopped

2 Garlic Cloves, minced

1 cup Water

2 Egg Whites

¼ tsp Cream of Tartar

1 cup (4 oz) shredded 2% milk reduced fat Cheddar Cheese

Image

  •  Preheat oven to 425°.
  • Grease two cookie sheets with cooking spray. You can also do a combo of cookie sheet and small muffin tin like I did. Or all muffins. The muffins take a little longer to cook through, so allow for longer baking.
  • In a large mixing bowl combine the flour, baking powder, baking soda, salt, and buttermilk powder.Image My Gorgeous Sis
  • In a medium mixing bowl mix Greek yogurt, the whole egg, scallions, garlic and water.Image
  • In yet another bowl whisk the egg whites with the cream of tartar until nice and frothy, and you can no longer see unfrothed egg white on the bottom of the bowl.Image
  • Mix the wet ingredients into the dry and gently fold in the egg whites and cheddar cheese.ImageImage
  • Using a ¼ cup measure, portion out your biscuits onto your greased baking sheets or muffin tins. Mine made 21 exactly. Image
  • Put into the 425° oven and reduce temperature to 400°.
  • Bake for 17 minutes, or until the biscuits are golden and a wooden toothpick comes out clean.Image

We ate ours plain, but they’d be great with a little butter, or as a side to some soup. My sister has a creamy tomato soup that’s 56 calories a serving that they’d be amazing with. I hope you give this recipe a try. It takes no time at all, you spend more time on dishes and assembling the ingredients than cooking. The results were better than I’d hoped for and I can’t wait to try them with yeast!

Image

My mom took a picture of me earlier today when I was writing my lunch eggs post.

Image

All the boys (big and little) had a great time today playing and celebrating Rowie turning two!

Advertisements