Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor
A true indulgence! On the health side, these biscuits are made with organic butter and not hydrogenated vegetable shortening (trans fat) like many recipes. And, they are small so calorie wise they are low (as long as you don’t eat a ton of them!). This recipe is a combination of ingredients, some gleaned from the Barefoot Contessa, and Guy Fieri’s Blender dough technique (Food Network) with twists of my own, namely adding the quinoa to the mix. Quinoa adds a layer of texture, eye appeal, and is a terrific source of added protein.
Equipment: food processor, measuring cups and spoons, 2 inch biscuit cutter, non-stick baking sheet
2 cups unbleached, all-purpose flour
1 tbsp baking powder
1 ½ tsp kosher salt
1 ½ sticks unsalted organic butter, cold, cubed
½ cups buttermilk, cold
1 large egg, cold
1 cup sharp, white cheddar cheese, grated
1/8 cup quinoa
1. Preheat oven to 425 degrees.
2. Rinse, cook quinoa for about twenty minutes, drain and set aside.
3. Place flour, baking powder, the quinoa and salt in food processor and pulse 2 or 3 times to combine.
4. Add butter and pulse 6-8 times until crumbly.
5. In a small bowl, slightly beat egg; add buttermilk and combine. Add to food processor and pulse until combined.
6. Add cheese and pulse until a soft dough ball is formed.
8. Cut biscuits and place on a non-stick baking sheet. Any leftover remnants can be rerolled and formed or cut into biscuits.
9. Bake for 20 – 25 minutes, or until golden brown. Serve with butter, honey or jam.
Makes approximately 18 biscuits.