Contributed By: cawalnut
www.walnuts.org
These drop biscuits are very easy to make. Serve them with soup, scrambled eggs, or salads.
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
1 cup Chopped California walnuts, divided
1 1/3 cups All-purpose flour
½ cup Whole wheat flour
2 ½ teaspoons Baking powder
2 teaspoons Granulated sugar
2 teaspoons Dried basil, crushed
¼ cup (1/2 stick) cold butter, cut into small pieces
½ cup Shredded Parmesan cheese
2 tablespoons Oil-packed sun dried tomatoes, drained and chopped
¾ cup Low-fat (1%) cottage cheese
2/3 cup Low-fat (1%) milk
Preparation
Preheat oven to 400?F. Line a baking sheet with parchment paper or coat with cooking spray.
Chop ½ cup of the walnuts very fine, about the size of rice grains.
In a large bowl combine finely chopped walnuts, flours, baking powder, sugar and basil. Cut in butter using a pastry blender or two knives, until mixture resembles coarse meal. Stir in Parmesan, sun dried tomatoes and remaining ½ cup walnuts.
Make a well in center of dry mixture; add cottage cheese and milk to well. Stir with a fork just until dough is evenly moistened.
Scoop twelve mounds of dough, about ½ cup each, onto prepared pan. Bake 18-20 minutes until brown on bottom and tops are golden. Serve warm.
Cook's Notes
Makes 12 biscuits.
Nutrition Information
Calories: 200
;
Total Fat: 11.7 g
;
Saturated Fat: 3.8 g
;
Polyunsaturated Fat: 4.9 g
;
Carbohydrates: 18 g
;
Protein: 7 g
;
Vitamin A: 187 IU
;
Vitamin C: 1 mg
;
Calcium: 138 mg
;
Sodium: 226 mg
;
Iron: 1.3 mg
;
Fiber: 2 g