2 C. all purpose flour
\n1 T. baking powder
\n1\/2 tsp. sugar
\n1\/4 tsp. baking soda
\n1\/4 tsp. salt
\n3 T. chopped fresh chives
\n3 T. margarine
\n3\/4 C. plus 1 T. nonfat buttermilk
\n1\/4 tsp. paprika<\/p>\n
Combine first 6 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles carse meal. Add buttermilk, stirring just until dry ingredients are moistened. Sprinkle 1 T. flour evenly over work surface. Turn dough out onto floured surface, and knead 10 or 12 times. Roll dough 1\/2 inch thick and cut into rounds with 2 inch biscuit cutter. Place rounds on ungreased baking sheet and sprinkle with paprika. Bake at 425*F for 10 to 12 minutes or until golden.<\/p>\n
Yield: 21 Biscuits
\nServing Size: 1 Biscuit<\/p>\n
Calories: 60
\nFat: 2g
\nFIber: .5g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 C. all purpose flour 1 T. baking powder 1\/2 tsp. sugar 1\/4 tsp. baking soda 1\/4 tsp. salt 3 T. chopped fresh chives 3 T. margarine 3\/4 C. plus 1 T. nonfat buttermilk 1\/4 tsp. paprika Combine first 6 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles carse meal. Add buttermilk, stirring just until dry ingredients are moistened. Sprinkle 1 T. flour evenly over work surface. Turn dough out onto floured surface,…<\/p>\n