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Cheddar Cheese-Poppy Seed Biscuits
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What Can I Bring?
Perfect for: Breakfast, brunch, potlucks, soup 'n' salad suppers
Make and take: Bake ahead and carry in a sealed bag or container.
Made famous by: Joan Demer of Stone Mountain, who said a fellow zoo volunteer used to make a from-scratch version. "She used to bring them to share with others who arrived early for a light breakfast before working in the landscaping, " Demer said. "Kathy's recipe called for flour, baking powder, sugar, baking soda, salt, butter and buttermilk. It occurred to me that I could adapt it into an easier version by starting with Bisquick."
Tip: If you want to serve these hot in the morning, roll and cut the biscuits the night before. Assemble on a cookie sheet and cover tightly with plastic wrap. The next morning, remove the wrap, brush the biscuits with the egg wash and bake.
Hands on time: 20 minutes Total time: 40 minutes Serves: 12
Ingredients:
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2 1/4 cups Bisquick
1 teaspoon freshly ground black pepper
1 cup grated cheddar cheese
1 cup plus 1 tablespoon skim milk, divided
1 egg
Poppy seeds
Instructions:
Preheat oven to 400 degrees. In a mixing bowl, combine the Bisquick, pepper and cheddar cheese. Stir in 1 cup cold milk. Turn onto a lightly floured surface and knead gently until combined, about 10 turns. Pat to 3/4-inch thickness. Use a biscuit cutter or overturned glass to cut the dough into 12 rounds, reshaping the scraps as necessary. Place the biscuits 1 inch apart on a nonstick or lightly greased baking sheet. In a small bowl, beat together the egg and remaining 1 tablespoon milk. Brush the tops of the biscuits with the egg wash and sprinkle generously with poppy seeds.
Bake the biscuits until lightly browned, 15 to 18 minutes. Serve warm or at room temperature.
Bake the biscuits until lightly browned, 15 to 18 minutes. Serve warm or at room temperature.
Nutrition:
Per serving: 142 calories (percent of calories from fat, 42), 5 grams protein, 16 grams carbohydrates, 1 gram fiber, 7 grams fat (2 grams saturated), 28 milligrams cholesterol, 338 milligrams sodium.
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