Makes 7 biscuits
|2||cups all-purpose flour|
|4||tablespoons grated Parmesan cheese, divided|
|1||tablespoon baking powder|
|1/2||teaspoon baking soda|
|1/4||teaspoon salt (optional)|
|4||tablespoons Neufchâtel cheese|
|2||tablespoons butter, divided|
|6||ounces plain nonfat yogurt|
|1/3||cup slivered fresh basil leaves|
- Combine flour, 2 tablespoons Parmesan, baking powder, baking soda and salt in large bowl. Cut in Neufchâtel and 1 tablespoon butter with pastry blender or two knives until mixture forms coarse crumbs. Stir in yogurt and basil, mixing just until dough clings together. Turn dough out onto lightly floured surface and gently pat into ball. Knead just until dough holds together. Pat and roll dough into 7-inch log. Cut into 7 (1-inch-thick) slices.
- Spray 10-inch cast iron skillet or Dutch oven with nonstick cooking spray; arrange biscuits in skillet. Melt remaining 1 tablespoon butter and brush over biscuit tops. Sprinkle with remaining 2 tablespoons Parmesan. Place skillet on grid set 4 to 6 inches above medium-hot coals (about 375°F); cover grill. Bake 20 to 40 minutes or until golden and firm on top.
To prepare a charcoal grill for baking, arrange a single, solid, even layer of medium coals in bottom of charcoal grill. If necessary, reduce temperature by either allowing coals to cook down or removing 3 or 4 coals at a time to a fireproof container until desired temperature is reached. For a gas grill, begin on medium heat and adjust heat as necessary. Besides raising or lowering the temperature setting, you can turn off one side of the grill or set each side to a different temperature.
|Serving Size:||1 biscuit|
|Saturated Fat||3 g|
|Total Fat||7 g|
|Calories from Fat||28 %|
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