Prep 15 mins
Cook 20 mins
This recipe is adapted from Cooking Light. They freeze (for up to 3 mos.) and reheat well.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 3⁄4 cup low-fat sour cream
- 1⁄2 cup shredded reduced-fat cheddar cheese
- 1 tablespoon water
- 1 large egg, lightly beaten
- cooking spray
- Preheat oven to 350 degrees.
- Lightly spoon flour into dry measuring cups and level with a knife.
- Combine flour, baking powder and salt in a medium bowl, stirring with a whisk.
- Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Add sour cream, cheddar (or Mexican) cheese, 1 tablespoon water and egg.
- Stir until just moist.
- Knead in bowl with lightly floured hands just until dough forms.
- Divide dough in half.
- Shape each half into a 6-inch circle on a baking sheet coated with cooking spray.
- Cut each circle into 6 wedges 1 inch apart on pan.
- Bake at 350 degrees for 20 minutes or until browned.
- Serve warm.
These were quite good. I used white wheat flour and fat free sour cream as it is all I keep in the house. These were fluffy and had just enough cheese flavor without tasting oily. We had them with soup. The adults thought they were a little bland but the kids devoured them and continued to enjoy them cold in their lunches. Thanks for posting.