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Cheesy Biscuit Triangles

By: Suzette Jones  
"'I've always loves crescent rolls, but not all the fat that comes with them,' shares Suzette Jones from her Tulsa, Oklahoma kitchen. 'I decided to come up with my own lighter recipe--and this cheesy version was the result. Everyone at my house enjoys these...and I know your family will, too!'"

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 66 people have saved this

Prep Time:
25 Min
Cook Time:
15 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano, divided
  • 1/2 teaspoon dried basil, divided
  • 2 egg whites
  • 1 egg
  • 1 cup crumbled feta cheese
  • 1/2 cup reduced-fat ricotta cheese
  • 1/3 cup 1% buttermilk
  • 1/4 cup reduced-fat sour cream

Directions

  1. In a bowl, combine the flour, baking powder, salt, 1/4 teaspoon oregano and 1/4 teaspoon basil. Set one egg white aside. In a bowl, combine the egg, cheeses, buttermilk, sour cream and remaining egg white; mix well. Stir into the dry ingredients just until moistened.
  2. On a lightly floured surface, roll dough into a 12-in. x 9-in. rectangle. Cut into twelve 3-in. squares; cut each diagonally in half. Place triangles on baking sheets coated with nonstick cooking spray. Beat reserved egg white; brush over tops. Sprinkle with remaining oregano and basil. Bake at 425 degrees F for 12-15 minutes or until golden brown.

Footnotes

  • Nutritional Analysis: One serving (2 biscuits) equals 128 calories, 4 g fat (3 g saturated fat), 32 mg cholesterol, 360 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2007 by LMNOATP 
These were pretty good, but a little bland. I would use more herbs than called for and add... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by sandybird 
What a mess! Could be my fault--I tried to use 1&1/2 cup regular flour and 1/2 cup whole... MORE

 
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