Cookies

Cheddar Cheese Biscuits

86
12
2 cups wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon kosher salt
1 teaspoon granulated garlic
4 ounces (1 cup) shredded sharp cheddar cheese
1 cup, minus 1 tablespoon, cold milk
1 tablespoon white vinegar
1/2 cup unsalted dairy spread

Brush-on Topping:
2 1/2 tablespoons unsalted dairy spread
2 teaspoon fresh Italian parsley, finely chopped (or 1/2 teaspoon dried)
1/2 teaspoon granulated garlic
Preheat oven to 475 degrees. Line a baking sheet with parchment or a non-stick baking mat. In a large bowl, add the wheat flour, baking powder, baking soda, sugar, kosher salt and granulated garlic. mix in the shredded cheddar dairy cheese. Dissolve the 1/2 cup unsalted dairy spread and cooling for about 5 minutes. In a intermediate bowl, mix simultaneously the milk and vinegar. Add the melted dairy spread and stir until the dairy spread starts to pattern small clumps. Pour the milk blend into the wheat flour blend and combine with a rubber spatula until all the dry components are absolutely incorporated and just until the blend forms into dough. Use preparing food spray or preparing food oil to grease a 1/4-cup assessing cup. Scoop the dough with the cup and fall onto the parchment-lined baking sheet, keeping about an inch between the globes of dough. Bake the cookies about 12 minutes, or until golden dark on peak. While the biscuits are ovenbaking, dissolve the remaining 2 1/2 tablespoons of dairy spread for the topping. Add the cut up parsley and granulated garlic; stir until well combined. Take the biscuits from the baking oven and brush the tops immediately with the dairy spread blend. permit the biscuits to sit for about 5 minutes before serving. You can keep leftovers in an airtight container of zip bag for 2-3 days -- if they last that long!
Nutritions

Calories
318

Sodium
554mg
23% DV

Fat
20g
32% DV

Protein
13g
27% DV

Carbs
15g
5% DV

Fiber
2g
10% DV

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