Ingredients
- 1 cup Chopped California walnuts, divided
- 1 1/3 cups All-purpose flour
- 1/2 cup Whole wheat flour
- 2 1/2 teaspoons Baking powder
- 2 teaspoons Granulated sugar
- 2 teaspoons Dried basil, crushed
- 1/4 cup (1/2 stick) cold butter, cut into small pieces
- 1/2 cup Shredded Parmesan cheese
- 2 tablespoons Oil-packed sun dried tomatoes, drained and chopped
- 3/4 cup Low-fat (1%) cottage cheese
- 2/3 cup Low-fat (1%) milk
Preparation
Step 1
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