Buttermilk cheese rolls
12 rolls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose Flour minus 1 T |
| 1 | tablespoon | Baking powder plus 2 ts |
| ½ | teaspoon | Baking soda |
| Pinch of salt | ||
| 6 | tablespoons | Chilled stick margarine |
| 1 | cup | Buttermilk (1.5 percent) |
| 1½ | ounce | Sharp Cheddar cheese; grated about 1/3 cup |
| 2 | tablespoons | Margarine |
| ¼ | 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)