Recipe: Red Lobster Cheddar Bay Biscuits!
Red Lobster Cheddar Bay Biscuits
Recipe By: Top Secrets Recipes Lite!
Cookbook by Todd Wilbur, pg 207-20
2 Points per Serving - WW points
Serving Size: 12
2 cups reduced fat Bisquick®
3/4 cup fat free buttermilk -- or 1% fat
1 cup low fat cheddar cheese -- shredded
2 tablespoons diet margarine
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley -- crushed fine
Preheat the oven to 400 º F.
Combine the baking mix, milk, and cheddar cheese in a medium bowl. Mix by hand until well combined.
Divide the dough into 12 equal portions (about 3 tablespoons each) and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers.
Bake for 18 to 20 minutes or until the tops of the biscuits begin to brown.
In a small bowl, combine the buttery spread with the garlic powder. Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit immediately after removing them from the oven. Sprinkle a dash of parsley over the top of each biscuit.
Per serving: 107 Calories (kcal); 3g Total Fat; (25% calories from fat); 4g Protein; 15g Carbohydrate; 3mg Cholesterol; 349mg Sodium, Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES: To make fine parsley flakes, as can be found on the original, simply crush the flakes between your thumb and forefinger.
Recipe By: Top Secrets Recipes Lite!
Cookbook by Todd Wilbur, pg 207-20
2 Points per Serving - WW points
Serving Size: 12
2 cups reduced fat Bisquick®
3/4 cup fat free buttermilk -- or 1% fat
1 cup low fat cheddar cheese -- shredded
2 tablespoons diet margarine
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley -- crushed fine
Preheat the oven to 400 º F.
Combine the baking mix, milk, and cheddar cheese in a medium bowl. Mix by hand until well combined.
Divide the dough into 12 equal portions (about 3 tablespoons each) and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers.
Bake for 18 to 20 minutes or until the tops of the biscuits begin to brown.
In a small bowl, combine the buttery spread with the garlic powder. Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit immediately after removing them from the oven. Sprinkle a dash of parsley over the top of each biscuit.
Per serving: 107 Calories (kcal); 3g Total Fat; (25% calories from fat); 4g Protein; 15g Carbohydrate; 3mg Cholesterol; 349mg Sodium, Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES: To make fine parsley flakes, as can be found on the original, simply crush the flakes between your thumb and forefinger.
