These little biscuits pair especially well with mild-flavored soups featuring cauliflower or broccoli, but they are compatible with most any kind of vegetable soup.
Recipe information
Yield
makes about 20
Ingredients
Preparation
Step 1
Combine the first 4 (dry) ingredients in a mixing bowl and stir together. Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs. Stir in the cheese, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.
Step 2
Turn out onto a well-floured board and roll the dough out to a 1/4-inch thickness. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass. Gather up leftover dough, roll out, and cut until all the dough has been used up.
Step 3
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray. Cook the biscuits on both sides over medium heat until golden brown. Cool on a plate, then transfer to an airtight container when cooled to room temperature.
Nutrition Information
Step 4
Per biscuit:
Step 5
Calories: 68
Step 6
Total fat: 4g
Step 7
Protein: 2g
Step 8
Fiber: 2g
Step 9
Carbohydrate: 8g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 190mg
