Sage and Cheese Biscuits

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.1 teaspoon pepper black freshly ground
• 0.3 cup evaporated milk fat-free
• 1 cup flour all-purpose
• 1.5 teaspoons flour all-purpose
• 1 teaspoon ground sage 
• 2 tablespoons butter 
• 0.5 ounce monterrey jack cheese shredded reduced-fat
• 0.3 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• blender
• measuring cup

Directions

1. Preheat oven to 45
2. Combine first 5 ingredients in a large bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
3. Add milk and cheese, stirring just until dry ingredients are moistened.
4. Sprinkle 1 1/2 teaspoons flour over work surface. Turn dough out onto floured surface, and knead 10 to 12 times.
5. Roll dough to 1/2-inch thickness; cut into rounds using a 2-inch biscuit cutter.
6. Place rounds on an ungreased baking sheet.
7. Bake at 450 for 8 to 10 minutes or until biscuits are golden.
8. Serve warm.
9. Tip: For baking success, use this method to correctly measure flour: Fluff the flour with a fork, lightly spoon it into a dry measuring cup, and level with a straight edge.