Savory Cheddar Cheese Biscuits

These drop biscuits puff up light, airy, and full of cheesy flavor: The recipe lends itself well to variations: Try adding minced jalapeño, minced garlic, a different reduced-fat cheese (such as feta or goat), or other herbs (such as rosemary or basil). MAKE-AHEAD: Biscuits can be frozen for up to 1 month. Defrost and bring to room temperature before heating in a warm oven. If you don't freeze the biscuits first, you can freeze any leftovers. (The South Beach Diet Parties & Holidays Cookbook)

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Step 1

Heat oven to 400°F.

Step 2

Lightly coat 2 baking sheets with cooking spray.

Step 3

Whisk together flour, baking powder, baking soda, thyme, pepper, and salt in a large bowl. Add margarine and, using a pastry cutter or 2 knives, blend until mixture resembles coarse meal. Add cheese and toss to coat. Slowly stir in milk and mix just to combine.

Step 4

Drop dough by ¼ cupfuls onto baking sheet, about 2 inches apart.

Step 5

Bake until edges and tops are golden, 14 to 16 minutes.

Step 6

Serve warm or at room temperature.