Categories
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Cheesy Biscuits |
Tips: For a sweet variation omit the mustard,
cayenne, chives, and grated cheese and
add 3 oz currants or raisins and 1 oz
sugar, and use plain low-fat soft cheese.
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Yield:10
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INGREDIENTS: |
| 9 oz |
self-rising flour |
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| 1 tsp |
powdered mustard |
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| 1/2 tsp |
cayenne pepper |
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| 1/2 tsp |
salt |
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| 3 1/2 oz |
low-fat soft cheese with added herbs |
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| 2 tbsp |
fresh snipped chives, plus extra to garnish |
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| 3 1/2 fl oz and 2 tbsp |
skim milk |
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| 2 oz |
reduced-fat cheddar cheese, grated |
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low-fat soft cheese to serve |
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DIRECTIONS:
- Preheat the oven to 400`F. Sift the self-rising flour, mustard, cayenne pepper, and salt unto a mixing bowl.
- Add the soft cheese to the mixture and mix together until well incorporated. Stir in the snipped chives.
- Make a well in the center of the ingredients and gradually pour in 3 1/2 fl oz milk, stirring as you pour, until the mixture forms a soft dough.
- Turn the dough onto a floured counter and knead lightly. Roll out until 3/4in thick and use a 2in plain pastry cutter to stamp out as many rounds as you can. Transfer the rounds to a cookie sheet.
- Re-knead the dough trimmings together and roll out again. Stamp out more rounds- you should be able to make 10 biscuits in total.
- Brush the biscuits with the remaining milk and sprinkle with the grated cheese. Bake for 15-20 minutes, until risen and golden. Transfer to a wire rack to cool. Serve warm with low-fat soft cheese, garnished with chives.
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