Buttermilk Cheese Rolls Recipe
Yield: 12 rollsRecipe by luhu.jp
Ingredients:
2 cup: all-purpose flour minus 1 t,
1 tablespoon: baking powder plus 2 ts,
1/2 teaspoon: baking soda,
1 pinch: of salt,
6 tablespoon: chilled stick margarine,
1 cup: buttermilk (1.5 percent),
1 1/2 oz: sharp cheddar cheese, grated about 1/3 cup
2 tablespoon: margarine,
1/4 teaspoon: garlic powder,
Directions:
Preheat oven to 450 degrees. Line baking sheet with parchment or wax
paper; spray with non-stick cooking spray. Sift together first 4
ingredients. Add 6 tablespoons margarine and blend with pastry cutter
until mixture resembles coarse crumbs. Add buttermilk and cheese;
combine with fork, handling dough as little as possible. Drop by
spoonfuls onto prepared baking sheet; bake until lightly browned,
8-10 minutes.
While biscuits are baking, melt 2 tablespoons margarine and stir in
garlic powder. When biscuits are done, remove from oven and brush
margarine mixture evenly over warm biscuits. Remove from baking sheet
and serve immediately.
Approximate values per roll: 162 calories, 9 g fat, 4 mg cholesterol,
480 mg sodium, 51 percent calories from fat.
Taken from The Arizona Republic; Typed by Joyce Kohl (THE IMPROV BBS)
Yield: 12 rolls
Source from luhu.jp
paper; spray with non-stick cooking spray. Sift together first 4
ingredients. Add 6 tablespoons margarine and blend with pastry cutter
until mixture resembles coarse crumbs. Add buttermilk and cheese;
combine with fork, handling dough as little as possible. Drop by
spoonfuls onto prepared baking sheet; bake until lightly browned,
8-10 minutes.
While biscuits are baking, melt 2 tablespoons margarine and stir in
garlic powder. When biscuits are done, remove from oven and brush
margarine mixture evenly over warm biscuits. Remove from baking sheet
and serve immediately.
Approximate values per roll: 162 calories, 9 g fat, 4 mg cholesterol,
480 mg sodium, 51 percent calories from fat.
Taken from The Arizona Republic; Typed by Joyce Kohl (THE IMPROV BBS)
Yield: 12 rolls
Source from luhu.jp