Cheddar Biscuits

Cheddar Biscuits

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Rated: 0
  • Makes: 8 servings
  • Prep 20 mins
  • Bake 14 mins
  • Serving Size: 1 biscuit
  • Carb Grams Per Serving: 22


  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter, cut up
  • 2 tablespoons plain fat-free Greek yogurt
  • 1 tablespoon canola oil
  • 1/4 cup reduced-fat shredded cheddar cheese (1 ounce)
  • 2/3 cup fat-free milk


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. In a large bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in butter, yogurt, and oil until mixture resembles coarse crumbs. Stir in cheese. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
  2. Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat dough into an 8 1/2 x 4 1/2-inch rectangle. Cut dough lengthwise in half. Cut each half crosswise into four biscuits. Place biscuits, 1 inch apart, on prepared baking sheet.
  3. Bake about 14 minutes or until golden brown. Serve warm.


  • To store: Place any remaining biscuits in an airtight container. Cover and store in the refrigerator for up to 2 days or freeze for up to 2 months.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 159 cal., 6 g total fat (3 g sat. fat), 11 mg chol., 253 mg sodium, 22 g carb. (1 g fiber, 1 g sugars), 5 g pro.

Diabetic Exchanges

Fat (d.e): 1; Starch (d.e): 1.5; Mark as Free Exchange (d.e): 0