Sage-Scented Cornmeal Biscuits - 2 pts, Carbs 18g, Fiber 1g

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Sage-Scented Cornmeal Biscuits - 2 pts, Carbs 18g, Fiber 1g

 

1 1/2 cups all-purpose flour

1/2 cup cornmeal, preferably stone-ground

1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage

1 tablespoon baking powder

1 teaspoon sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons reduced-fat cream cheese (Neufchâtel)

2 tablespoons cold butter, cut into small pieces

1 cup buttermilk

1 large egg, lightly beaten, mixed with 1 tablespoon water

 

 

 

 

1. Preheat oven to 425°F. Lightly oil a baking sheet or coat it with cooking

spray.

2. Stir together flour, cornmeal, sage, baking powder, sugar, baking soda and

salt in a mixing bowl. Cut in cream cheese and butter with two knives or your

fingers until you have lumps the size of peas. Stir in buttermilk until just

combined. Do not overmix or the biscuits will be tough.

3. Turn the dough out onto a floured surface and pat into a circle about 9

inches in diameter. Cut into 12 wedges with a sharp knife. Transfer the wedges

to the prepared baking sheet. Brush them lightly with some of the egg mixture.

Bake until they are firm to the touch and very lightly browned, 10 to 12

minutes. Serve warm.

 

Makes 12 biscuits

 

Source: EatingWell magazine

Formatted by Chupa Babi: 07.10.08

 

Per serving: 117 calories(23% fat); 3 g fat (2 g sat, 0 g mono); 26 mg

cholesterol; 18 g carbohydrate; 4 g protein; 1 g fiber; 277 mg sodium; 60 mg

potassium.

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat

 

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