Whole Wheat Cheddar-Pepper Biscuits
Made with mostly whole wheat flour and olive oil, these cheddar biscuits still come out very flakey. Cheddar cheese adds some tangy cheesiness. Yum!
Yield
12 servingsPrep
10 minCook
11 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 ½ | cups |
cheddar cheese
divided |
*
|
| ⅓ | cup |
olive oil
or other vegetable oil |
|
| ¾ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
|
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 355 | ml |
cheddar cheese
divided |
*
|
| 79 | ml |
olive oil
or other vegetable oil |
|
| 177 | ml |
milk
|
|
Directions
Preheat the oven to 450℉ (230℃).
In medium bowl, whisk together flour, baking powder, salt and pepper until well combined.
Stir in cheese.
Add in olive oil and milk, mix just until just moistened.
Turn the dough out onto a floured surface; knead gently for about 20 seconds.
Roll out or pat the dough about ½ inch thick.
Re-roll and cut with a 2-inch wide cookie cutter or biscuit cutter.
Place on a greased baking sheet or a baking sheet lined with parchment paper.
Bake for about 11 minutes or until biscuits are golden brown.
Remove from the oven and serve warm or at room temperature.
