Yogurt Parmesan Drop Biscuits

Crunchy outside, light and fluffy inside, lovely cheesy taste - and so easy to make! Whole wheat flour, non-fat yogurt and olive oil make these good for you, while the Parmesan cheese adds a delciious flavour. Serve with eggs for breakfast, soup for lunch or with a casserole or salad for dinner.

• Ready In: 25 mins
• Serves: 6
• Yields: 12 biscuits

Ingredients

• 2  cups whole wheat flour
• 2  teaspoons baking powder
• 1⁄2 cup  grated parmesan cheese
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup nonfat plain yogurt
• 1⁄4 cup olive oil
• 1  egg

Directions

1. Heat the oven to 400° and spray muffin tin with cooking spray.
2. In a small bowl beat the yogurt, egg and oil together, then stir in baking soda and set aside.
3. In a large bowl whisk the dry ingredients together and make a well in the centre,
4. Pour the yogurt mixture into the well. Lightly fold together until the dough comes together (but don’t overmix).
5. Divide dough between 12 muffin cups. Bake for 10 to 12 minutes or until a toothpick inserted in the biscuit comes out clean.