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Cheddar Cheese-Poppy Seed Biscuits

Cheddar Cheese-Poppy Seed Biscuits

Serves: 12

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2 1/4 cups Bisquick
1 cup grated cheddar cheese
1 teaspoon freshly ground black pepper
1 cup plus 1 tablespoon skim milk, chilled
All-purpose flour, for kneading
1 large egg
Poppy seeds, for decorating


Heat the oven to 400 degrees. Lightly grease a baking sheet with nonstick oil spray.

In a large bowl, combine the Bisquick, cheese and pepper. Stir in 1 cup of the milk. Turn the dough out onto a lightly floured surface and knead gently until combined, about 10 turns. Pat the dough into a round about 3/4 inch thick. Use a biscuit cutter or overturned drinking glass to cut the dough into 12 rounds, reshaping the scraps as necessary. Place the biscuits 1 inch apart on the prepared baking sheet.

In a small bowl, beat together the egg and remaining tablespoon of milk. Brush the tops of the biscuits with the egg mixture and sprinkle generously with poppy seeds.

Bake the biscuits until lightly browned, 15 to 18 minutes. Serve warm or at room temperature.


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.

About the recipe

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.

Recipe courtesy of Joan Demer.