SOUR CREAM-LEEK BISCUITS

Sour Cream-Leek Biscuits image

These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. -Bonnie Appleton, Canterbury, Connecticut

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

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Ingredients

1/3 cup cold unsalted butter, divided
1-1/2 cups finely chopped leeks (white portion only)
2 cups white whole wheat flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup reduced-fat sour cream
1/4 cup water

Steps:

Preheat oven to 400°. In a small skillet over medium heat, melt 1 tablespoon butter. Add leeks; cook until tender, 6-7 minutes. Cool., Whisk together flour, baking powder, salt and baking soda. Cut in remaining butter until mixture resembles coarse crumbs. Stir in leeks, sour cream and water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a cast-iron or other ovenproof skillet. Bake until golden brown, 12-16 minutes. Serve warm.

Nutrition Facts : Calories 166 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 241mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges