Servings: 10 biscuits
Calories: 79kcal
Equipment
- mixing bowl
- strainer & bowl
- coffee filter
- fork
- measuring cups & spoons
- parchment paper
- cookie tray
- large cookie scooper
Ingredients
- 1 c plain non fat yogurt
- 1¼ c King Arthur 00 flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp garlic powder
- 1 tbsp fat free milk
- ½ c shredded fat free cheddar cheese
- ¼ c Velveeta shreds
Instructions
- Preheat the oven to 350℉.
- Place the yogurt in a coffee filtered lined strainer that is sitting within another bowl. Cover the strainer/bowl combo with plastic wrap and put in the refrigerator for at least 30 min or longer. The whey will drain away resulting in the yogurt thickening.
- Place the King Arthur 00 flour in a mixing bowl along with the garlic powder, baking powder, baking soda and salt. Use a fork to mix all of these ingredients together.
- Add the fat free shredded cheddar cheese and Velveeta shreds to the flour mixture. Use a fork to toss the cheese and flour together until they are well incorporated.
- Add the thickened plain non fat yogurt to the flour mixture. Use a fork to incorporate the yogurt into the flour mixture. You will have trouble incorporating the last little bit of the flour into the yogurt.
- Add the fat free milk to the the bit of flour that is left in the bowl. Use the fork to combine the milk and last bit of flour and then incorporate it into the bulk of the dough.
- Use a large cookie scooper and scoop out the dough onto a parchment lined cookie tray.
- Bake the biscuits at 350℉. Check the biscuits after 14-15 min of baking. You are looking for them to be a light golden brown. If they are not golden brown continue to cook for another couple of min. and then check them again. I ended up baking my biscuits for 17 min. Yours may take less or more time depending on your oven.
- Remove the biscuits from the oven when done and allow them to cool on the cookie tray.
- Serve them warm or at room temperature and enjoy. I store them in a plastic bag. They will keep at room temperature for a few days. You can refrigerate them for longer storage times and warm them in the microwave on low (30% power). They also freeze well
Notes
I have made these biscuits with King Arthur 00 pizza flour, all purpose flour and Fiber Gourmet flour blend. The flavor of the biscuits made with all three flours were great. However, texture wise, there was a difference. The biscuits made with the King Arthur 00 flour and all purpose were lighter in texture and rose more. The biscuits made with the Fiber Gourmet flour blend were heavier in texture and did not rise as much as those made with the other two flours. I routinely makes these biscuits with the King Arthur 00 flour as they are slightly lower in points and have some fiber in them.
The info for the biscuits made with the King Arthur 00 flour is at the bottom of the recipe card.
The nutritional info for the biscuits made with the Fiber Gourmet flour blend is below.
cal 54 kcal | fat 0.2 g | sat. fat 0.2 g | carbs. 13.4 g | fiber 8.5 g | tot. sugar 1.9 g | protein 6.1 | sodium 280 mg
The nutritional info for the biscuits made with all purpose flour is below.
cal 85.8 kcal | fat 0.4 g | sat. fat 0.2 g |carbs. 14.8 g | fiber 0.4 g | tot. sugar 1.9 g | protein 5.2 g | sodium 263 mg
Nutrition
Serving: 1biscuit | Calories: 79kcal | Carbohydrates: 13.4g | Protein: 5.1g | Fat: 0.5g | Saturated Fat: 0.2g | Sodium: 263mg | Fiber: 2g | Sugar: 1.9g
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